Pork sausage with fennel

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Mari Loewen

Ingredients

4 ½ pounds of fresh ground pork

3 teaspoons sea salt

3 teaspoons paprika

2 teaspoons fennel

1 teaspoon red chili flakes

Whole peppercorns (optional)

Drizzle extra-virgin olive oil

Preparation

Preheat oven to 350°. Place all ingredients in large bowl and combine by hand until well incorporated. Using approximately ½ cup sausage mixture, make ball and flatten slightly. Continue with remaining sausage meat.

Heat drizzle olive oil in heavy skillet, and cook sausage patties until well cooked through about 4 minutes per side. Serves 4-6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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