Fennel and Pork Sausage with Grape Relish
slightly beaten egg
tablespoon bourbon (optional)
cup quick-cooking rolled oats
tablespoon fennel seed, crushed
large clove garlic, minced
teaspoon finely shredded lemon peel
pound lean ground pork
cups red seedless grapes, halved
small fennel bulb, coarsely chopped (1 cup)
tablespoon margarine or butter
tablespoons balsamic vinegar
Salt and pepper
cup snipped fresh parsley
- In a large bowl combine the egg and, if desired, bourbon. Stir in rolled oats, fennel seed, garlic, lemon peel, paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add ground pork. Mix well. Shape the pork mixture into four 3/4-inch-thick patties. Set aside.
- Fold a 36x18-inch piece of heavy foil in half to make a double thickness of foil that measures 18x18 inches. Place the grapes, chopped fennel, margarine, and vinegar in the center of the foil. Sprinkle with additional salt and pepper. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining edges to completely enclose the grape mixture, leaving space for steam to build.
- Grill the pork patties and the grape mixture on the rack of an uncovered grill directly over medium heat for 14 to 16 minutes or until no pink remains in the patties, turning once. To serve, spoon grape mixture over the grilled patties. Sprinkle with the fresh parsley. Makes 4 servings.
From the Test Kitchen
Hot buttered orzo is a simple side for these homemade sausage patties with grape sauce.
Nutrition Facts(Fennel and Pork Sausage with Grape Relish)
- Per serving:
- 284 kcal cal.,
- 14 g fat
- (5 g sat. fat,
- 106 mg chol.,
- 409 mg sodium,
- 23 g carb.,
- 7 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet