Pork Sausages With Zucchini Rosti
- Ready In:
- 45mins
- Ingredients:
- 20
- Yields:
-
8 sausages and 8 rosti (depending on the sizes made)
- Serves:
- 4
ingredients
- 650 g pork mince or 650 g just under 21 ounces ground pork
- 1 small green apple, peeled, cored and minced (I used a Granny Smith)
- 1 small onion, minced
- 3 garlic cloves, minced
- 4.92 ml lemon pepper
- 2.46 ml cumin
- sea salt, to taste
- 118.29 ml dry breadcrumbs
- 59.14 ml olive oil
- 3 zucchini, minced and excess moisture removed (about 500g/16 ounces)
- 59.14 ml plain flour
- 29.58 ml grated tasty cheese
- 2 cloves, minced garlic (optional)
- 4.92 ml lemon zest (optional)
- 0.61 ml rosemary (optional)
- 0.61 ml sage (optional)
- 14.79 ml walnuts, chopped (optional)
- sea salt, to taste
- fresh ground black pepper, to taste
- tomato chutney or tzatziki, to serve
directions
- Preheat the oven to moderate: 180°C/350°-375°F/gas mark 4-5.
- In a bowl, combine the pork mince/ground pork, apple, onion, garlic, lemon pepper, cumin and salt, to taste; divide the mixture into 8 portions; roll each portion into 10cm/4 inch long sausages and coat the sausages in breadcrumbs.
- Heat 2 tablespoons of oil in a non-stick pan over a medium heat; add the sausages and cook for 4-5 minutes, turning, until browned on all sides; transfer to an oven tray and bake for 8-10 minutes or until they are cooked all the way though.
- Meanwhile, combine the thoroughly squeezed, grated zucchini, flour and cheese in a bowl, and add any of the optional ingredients you are including - garlic, lemon zest, rosemary, sage and walnuts - and season to taste; heat 2 tablespoons of oil in the same pan used to brown the sausages; spoon two tablespoons of the zucchini mixture into the pan and (being careful not to overcrowd the pan) repeat with further two-tablespoon amounts, flattening them with a spatula; cook the rosti for 2-3 minutes or until they are golden; turn and cook them for a further 1-2 minutes, until they are cooked through; transfer to a serving plate and cover the rosti to keep them warm; repeat with the remaining mixture.
- Serve the sausages with the zucchini rosti and tomato chutney or tzatziki and salad greens or vegetables.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!