Spiced Pork and Cumin Sausages with Fennel and Preserved Lemon Salad
Mouthwatering spiced pork and cumin sausages served with a fennel and preserved lemon salad. A stunning sausage salad recipe from the Orient Express cookbook.
Ingredients
| For the sausages: | |
| 500g | ground pork |
| 2 | garlic cloves, crushed |
| 1½ tsp | ground cumin |
| ¼ tsp | ground nutmeg |
| ¼ tsp | ground cinnamon |
| ½ tsp | ground coriander |
| 1 tsp | mint |
| 1 tsp | oregano |
| ½ tsp | chilli flakes |
| 1 tsp | paprika |
| 100ml | water |
| For the salad: | |
| 2 | small fennel bulbs, sliced paper-thin |
| 1 | preserved lemon, pulp removed, rind finely sliced |
| 10 | green olives, chopped |
| 1 | small bunch of fresh coriander, finely chopped |
| 3 tbsp | olive oil |
| 3 tbsp | lemon juice |
| To serve: | |
| 3-4 tbsp | thick yoghurt or suzme |
| a few preserved green chillis | |
| Flatbread |
Method
To make the sausages:
Combine all the ingredients together, holding back some of the water until the mixture is moist but not too sticky. Season to taste, mix well, then using your hands shape into 16 small sausages. Cook at a high heat on a griddle pan or under the grill for 3-5 minutes on each side, until golden and cooked all the way through.
To make the salad:
Mix together the fennel, preserved lemon rind, olives and coriander. Season to taste, then drizzle with the olive oil and lemon juice.
To serve:
Arrange the pork and cumin sausages on flatbread with the salad around it and a green chilli and the yoghurt or suzme drizzled on top.
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