Pork cevapcici & mustard pots with rocket, parsley & red onion salad

I love sausages, but there’s no secret as to why they’re called ‘mystery bags’. I prefer to eat my food without the mystery thanks. These are so, so tasty with the spiciness of fennel seeds and a hint of chilli. I feel so confident about these that I reckon they could become a staple at your joint.

1 teaspoon fennel seeds

1 teaspoon dried chilli flakes

1 teaspoon sea salt

1 teaspoon black peppercorns

500 g (1 lb 2 oz) minced (ground) pork

1 large onion, finely chopped

1 garlic clove, finely chopped

55 g (2 oz/½ cup) ground almonds

1 tablespoon extra-virgin olive oil

salad

1 bunch flat-leaf parsley, leaves picked

100 g (3½ oz) rocket (arugula) leaves

1 red onion, halved and thinly sliced

sea salt and freshly ground pepper

extra-virgin olive oil for drizzling

squeeze of lemon juice

Crush the fennel seeds, chilli, salt and peppercorns in a mortar and pestle.

Combine the pork, spice mixture, onion, garlic and almond meal in a large mixing bowl and mix well.

Take small handfuls of the pork mixture and shape them into 12 small fat ‘fingers’. Line them up on a plate and refrigerate until ready to cook.

Heat the oil in a frying pan over medium–high heat. Add the cevapcici and fry until well cooked through.

To make the salad, combine the parsley leaves and rocket, then toss through the red onion and season. Drizzle with oil and lemon juice and serve with the cevapcici.

SERVES 4