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⇄

1. 1.In a large mixing bowl, combine all ingredients thoroughly using your hands or a spoon until the spices are evenly distributed.
2. 2.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⇄

1. 1.Using a mandoline or sharp knife, shave the fennel bulb into paper-thin slices.
2. 2.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⇄

1. 1.Heat a large skillet over medium heat (about 160°C) and add the olive oil.
2. 2.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⇄

1. 1.In the bowl with fennel and olives, add the arugula, lemon juice, olive oil, salt, and pepper.
2. 2.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.