Pork Sausage Patties with Fennel and Lemon Arugula Salad

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.

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.

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.

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.