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Spiced Pork and Cumin Sausages with Fennel and Preserved Lemon Salad

by Silvena Rowe from Orient Express

Mouthwatering spiced pork and cumin sausages served with a fennel and preserved lemon salad. A stunning sausage salad recipe from the Orient Express cookbook.

From the book

Silvena Rowe


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


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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