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Deliciously flavoursome home-made pork sausages - so great to know that your sausages are free of preservatives - served with equally yummy zucchini rosti make for a great family meal. I have adapted this recipe from one I found today in the current issue of the Australian 'Woman's Day', and which we enjoyed this evening with Ravenseyes’ Tzatziki. Mincing the vegetables in a processor ensures that the mixture holds together more readily. If your rosti do not look as if they are going to hold together, make them in egg rings, which I find can be removed when you are ready to turn the patties, latkes, burgers or rosti. If you are using a non-stick pan, use non-stick egg rings and - for easy removal - lightly oil them, When making these tonight, I used all of the listed optional ingredients for the zucchini rosti. My inclusion of rosemary and sage was from a grinder which includes this fabulous blend. :) All of these optional ingredients add heaps of flavour, but I'm well aware that not everyone likes lemony flavours. If any of these optional ingredients don't appeal to you, leave them out! I love the textural variation that nuts provide. Pine nuts would also work well here.
Units: US | Metric
Serving Size: 1 (411 g)
Servings Per Recipe: 4
The following items or measurements are not included: