We would like to share a recipe with you every month using our seasonal produce.

Spiced veal sausages with fennel seeds and orange

Spiced veal sausages with fennel seeds and orange


1kg boneless veal including at least 10% fat
200g boneless pork shoulder, with generous fat content (OR 200gm lamb or extra boneless veal)
1 medium red chilli
Maldon salt
2 tsp fennel seeds
Grated zest of 2 oranges
2 cloves of garlic, crushed to a cream with salt
1 tsp chopped thyme
1 tsp chopped rosemary
1 tbsp chopped coriander leaves
1 tbsp chopped parsley leaves

Preparation method
  1. If you do not have a mincing attachment on your machine, ask your friendly Turnham Green butcher to grind the meat for you to a medium grind.
  2. Place all the ingredients together in a bowl and mix by hand until well amalgamated. Cover and leave for up to 12 hours to marinate in the fridge.
  3. In a small pan, fry a walnut sized piece of the mix for a few seconds to test the level of seasoning – and adjust if necessary.
  4. Using a little flour to dust your hands if the mixture is sticky, shape the 6 sausages as you wish – either sausage shaped or like hamburgers in little patties.
  5. Heat the barbeque or grill, and as the flames start to die down, place the sausages on the grill bars and cook until well coloured, golden-brown and charred in places.
  6. (Cook over a medium-high heat in a heavy based frying pan with a touch of oil if you prefer).
  7. The sausages will need rolling from time to time so that they cook evenly. The patties will need to be turned over, once the first side is crisp and sealed.
  8. Test the doneness after 3 or 4 minutes, by pressing with a “brave” finger – if the juices run clear they will be ready, but do not overcook, as they will become dry easily.
  9. Serve with a selection of Clarke’s home made relishes: mustard, tomato chutney or mayonnaise, a beautiful crisp salad and a chunk of Clarke’s baguette.
Rodney's Recommendation

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