We would like to share a recipe with you every month using our seasonal produce.
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
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
- 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.
- 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.
- In a small pan, fry a walnut sized piece of the mix for a few seconds to test the level of seasoning â€“ and adjust if necessary.
- Using a little flour to dust your hands if the mixture is sticky, shape the 6 sausages as you wish â€“ either sausage shaped or like hamburgers in little patties.
- 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.
- (Cook over a medium-high heat in a heavy based frying pan with a touch of oil if you prefer).
- 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.
- Test the doneness after 3 or 4 minutes, by pressing with a â€śbraveâ€ť finger â€“ if the juices run clear they will be ready, but do not overcook, as they will become dry easily.
- Serve with a selection of Clarkeâ€™s home made relishes: mustard, tomato chutney or mayonnaise, a beautiful crisp salad and a chunk of Clarkeâ€™s baguette.