Mustard and Fennel Sausages Recipe
Ingredients:
- 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
- 1 lb (450g) fresh sausages (pork, chicken, or a mix), casings removed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds, crushed
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1/4 cup chicken or vegetable broth
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley, for garnish
- Optional: 1/4 cup toasted fennel seeds, for garnish
Instructions:
Prepare the Green Tea Rubs:
- Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the sausages.
Season the Sausages:
- In a bowl, crumble the sausage meat and mix with the green tea rubs until well combined. Shape the seasoned sausage mixture into small patties or logs.
Cook the Sausages:
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage patties or logs and cook until browned on all sides, about 3-4 minutes per side. Remove the sausages from the skillet and set aside.
Prepare the Mustard Sauce:
- In the same skillet, add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and crushed fennel seeds, and cook for an additional 1 minute, or until fragrant.
- Stir in the Dijon mustard and whole grain mustard. Gradually whisk in the chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet.
- Bring the sauce to a simmer and cook until it thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
Finish and Serve:
- Return the cooked sausages to the skillet and toss them in the mustard sauce until well coated.
- Transfer the Mustard and Fennel Sausages to a serving plate. Garnish with chopped fresh parsley and, if desired, toasted fennel seeds.
- Serve the sausages immediately, enjoying the rich, tangy mustard sauce and the subtle hint of green tea from the rubs.