A hearty and flavorful breakfast featuring savory pork sausage patties paired with a fresh, zesty arugula salad.
This breakfast meal combines juicy, spiced pork sausage patties with a refreshing fennel and lemon arugula salad. The patties provide a satisfying protein boost, while the salad offers fiber-rich, low-GI carbohydrates and healthy fats from olive oil. Together, they create a balanced, nutrient-dense start to your day.
In a large mixing bowl, combine all ingredients thoroughly using your hands or a spoon until the spices are evenly distributed. Shape the mixture into 8 equal patties, about 1.5 cm thick, and set aside on a plate.
π‘ Grind the fennel seeds lightly in a mortar before mixing to release more intense flavor.
Using a mandoline or sharp knife, shave the fennel bulb into paper-thin slices. Slice the green olives if not pre-sliced, and set both aside in a large bowl with the arugula for later assembly.
π‘ A mandoline ensures ultra-thin fennel slices, making them more pleasant to eat raw.
Heat a large skillet over medium heat (about 160Β°C) and add the olive oil. Place the patties in the skillet, ensuring they donβt touch, and cook for 4 minutes per side until golden brown on the outside and fully cooked through with no pink in the center.
π‘ Avoid overcrowding the pan to ensure even browning; cook in batches if necessary.
In the bowl with fennel and olives, add the arugula, lemon juice, olive oil, salt, and pepper. Toss everything together until well coated, then top with shaved Parmesan just before serving.
π‘ Toss the salad at the last minute to keep the arugula crisp and vibrant.