Pork & fennel are made for each other, and this ultra simple dish uses bite sized pork sausage pieces cooked with fennel seeds, finely shredded brussel sprouts and red onion served over a parsnip and pear purée.
Pork sausage, fennel & brussels stir-fry with parsnip and pear purée
- 6 Pork and fennel sausages, chopped into bite size pieces
- 350 g Brussel sprouts, bottoms cut off then sliced finely
- 1 Red onion, sliced finely
- 1 tsp Fennel seeds
- Vegetable oil
Parsnip & Pear Purée
- 4 Medium parsnips, peeled if desired, chopped into chunks
- 4 Pears, cored and chopped
- Pop the parsnip and pears into a large pot of salted water and boil until tender (approx. 15-20 mins)
- Meanwhile, in a large heavy bottomed pan, dry fry the fennel seeds until browned and aromatic. Add the sausage pieces and a small amount of oil to the pan, then cook, stirring often, 4-5 mins until the sausage pieces are 90% cooked. Add the brussels and red onion and stir to combine. Cook a further 2-3 mins until the brussels are warmed and the sausage pieces fully cooked.
- The parsnip and pears should be soft now, so drain, reserving ½ a cup of the cooking water. Using a stick blender or nutri ninga type blender, purée them, (slowly) adding the reserved water to get your desired consistency. Season to taste.
- Serve the sausages & brussels piled over purée.
Diced pork works great in this recipe, as does beef, tempeh or chicken.
If you can’t find pork & fennel sausages just use plain pork ones and add extra fennel seeds to taste.
If you don’t like brussel sprouts use sliced cabbage. You could also replace with your favourite stir fry mix. Serve over nutty brown rice if you don’t fancy the purée.