Sage and Fennel Venison+Pork Sausage

From what I'm eating

  • 1 lb ground venison
  • 0.5 lb ground pork
  • about 20 fresh sage leaves
  • 1 T fennel seeds, rough grind (more if you really like fennel: which I do = should have put in more)
Mix ingredients and let sit at room temperature to allow the flavors to combine.  Make five patties and fry in butter, 3-4 minutes each side.

I enjoyed one for breakfast this morning, along with Brussels sprouts and half a sweet potato.

From what I'm eating

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