Pork Sausage Patties with Fennel and Lemon Arugula Salad

• 500 g ground pork⇄
• 4 g fennel seeds, lightly crushed⇄
• 3 g dried oregano⇄
• 3 g garlic powder⇄
• 2 g red pepper flakes⇄
• 10 g lemon zest⇄
• 5 g salt⇄
• 3 g black pepper⇄

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.

💡 Grind the fennel seeds lightly in a mortar before mixing to release more intense flavor.

• 150 g fennel bulb, very thinly shaved⇄
• 30 g green olives, sliced⇄

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.

💡 A mandoline ensures ultra-thin fennel slices, making them more pleasant to eat raw.

• 20 ml extra virgin olive oil⇄

Heat a large skillet over medium heat (about 160°C) and add the olive oil. Place the patties in the skillet, ensuring they don’t touch, and cook for 4 minutes per side until golden brown on the outside and fully cooked through with no pink in the center.

💡 Avoid overcrowding the pan to ensure even browning; cook in batches if necessary.

• 120 g arugula⇄
• 25 ml lemon juice⇄
• 20 ml extra virgin olive oil⇄
• 3 g salt⇄
• 2 g black pepper⇄
• 20 g Parmesan cheese, shaved⇄

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.

💡 Toss the salad at the last minute to keep the arugula crisp and vibrant.