Seared Zamora Pork & Sage Sausages with Carrot-Ginger Purée & Braised Fennel

Serves: 2 | Prep time: 15 mins | Cook time: 25 mins

Instructions

Boil the Carrots
Place carrots in a pot of salted water. Bring to a boil and cook for 15–20 minutes until very tender.

Braise the Fennel
While carrots cook, slice the fennel bulb into thin wedges. Heat oil in a pan over medium heat. Sear the fennel for 2 minutes per side until lightly browned. Add the stock (or wine), cover, and simmer for 8–10 minutes, until soft. Season with lemon juice and salt.

Cook the Sausages
In a separate skillet, fry the sausages over medium heat, turning occasionally until browned and cooked through (internal temp of 71°C for pork).

Make the Purée
Drain the carrots and add them to a blender or food processor with the butter, grated ginger, and cream. Blitz until completely smooth. Adjust seasoning with salt and pepper.

Assembly
Spoon a generous circle of the carrot purée onto the centre of a plate.
Place a portion of the braised fennel in the middle.
Rest the Zamora Pork & Sage Sausages on top.
Finish with a cluster of fresh fennel fronds and a crack of black pepper.

Ingredients

The Base

• 500g carrots, peeled and chopped into 1-inch rounds

• 1 tbsp butter (or olive oil)

• 1 tsp fresh ginger, finely grated

• 2 tbsp heavy cream (optional, for silkiness)

• Salt and white pepper to taste

The Topping

• 1 large fennel bulb (reserve the green fronds for garnish)

• 1 tbsp olive oil

• 1/4 cup chicken stock or dry white wine

• A squeeze of lemon juice

The Main

• 4–6 Zamora Pork & Sage Sausages 

• Fresh fennel fronds and cracked black pepper for garnish