Mini Pork, Apple & Herb 'Sausages'
Bursting with flavour, and so moreish, these will become a favourite in no time!
This recipe is simply a meatball mixture I shaped into mini sausages instead of rolling into balls - and they worked really well!
Bursting with flavour and made with 100% whole ingredients, these are superb for everyday lunchbox fillers, cool kids’ party food, or toddlers’ meal delight.
Also delicious with scrambled eggs for breakfast, or any other way you decide!
Delicious served with scrambled eggs for breakfast :)
To make the characteristic cylindrical shape, I found the best trick here is to use slightly moist hands when shaping the mini sausages, place them on a flat tray and in the fridge for at least 20 minutes to chill and set, then repeat the shaping process (which should only take a few seconds per sausage on this second round).
This way they will hold their shape much better, but of course if you’re not too worried about getting perfectly cylindrical sausages, you can just go ahead and cook them straight away. Also, if making in advance, no need to roll twice - just do the second shaping once you take them out from the fridge and before frying.
Sausages can be stored in the fridge in an airtight container for up to 3 days, making them very handy when needing to make a quick meal in a hurry, or frozen for later use. Freeze on the flat tray first, then transfer frozen sausages to an airtight container or bag (this will prevent them sticking together).
Mini Pork, Apple & Herb ‘Sausages’
Makes 15
Ingredients:
300g pork mince
1 small onion, finely chopped
½ apple, grated w/ skin on
2 tsp fresh sage, chopped (or 1/2 tsp dried)
2 tsp fresh thyme, chopped (or ½ tsp dried)
1 small egg, lightly beaten
2 – 3 Tbsp breadcrumbs
Salt and pepper
1 Tbsp olive oil (or alternative, for frying)
Method:
1. In a frying pan, add the olive oil, onion and herbs. Lightly season with salt and pepper and cook on a medium heat for a few minutes until soften. If onion starts browning too fast, add a few drops of water to the pan (about one teaspoon at a time, to help soften the onions without burning). Once soften, transfer the onion mixture to a plate and allow to cool.
2. In a bowl, add pork mince, grated apple and cooled onion mixture. Mix. Now add the lightly beaten egg, breadcrumbs and seasoning.
3. Mixing here works best using clean fingers, but you could also use a spatula or wooden spoon, if preferred. If the mixture feels too wet, add more breadcrumbs.
4. Taste seasoning before shaping mini sausages by rolling a marble-size ball of mixture, placing it on a microwave-safe plate and cooking for 15 – 20 seconds. Cut in half to make sure it’s cooked through, then taste to check seasoning – adding more salt, pepper or herbs, accordingly.
5. Line a flat tray with baking paper. Using moist hands, shape mini ‘sausages’ with about a tablespoon worth of pork mixture – it’s easier to roll mix into a ball first then give it an elongated shape. Repeat until all mixture is gone. Place tray in the fridge for at least 20 – 25 minutes to cool down.
6. When ready to cook sausages, add a little frying oil or spray to a frying pan and cook sausages on a medium heat, turning them around so they colour evenly, until fully cooked.
Serving Suggestion:
Split mini crusty rolls across the top (cutting only halfway). Lightly spread each with mustard (or your favourite sauce/ relish), add a few leaves of baby rocket, and top with a sizzling mini pork sausage.
Best eaten using your fingers!
I hope you enjoyed this recipe! Let me know how you’ll be serving your mini Pork, Apple and Herb ‘Sausages’ in the comments box below!
Thanks for stopping by :)
Fern xxx