400g pork mince
4 fatty bacon rashers (skin removed chopped finely)
1dried chilli chopped finely)
1 chicken stock cube
1 onion (chopped finely)
4 pork rashers (skin removed and chopped into small pieces)
1 cup fresh bread crumbs
ground and whole fennel
garlic
pepper
1 batton egg
1. Combine the pork mince rashers and bacon fat in a large bowl. Tip fennel seeds into a frying pan and heat over medium heat for 2-3 minutes until aromatic Add to pork with the pepper, chilli flakes, garlic , onion ,stock cube and bread crumbs. Mix to coat all the meat.
2. Remove one third of pork. Push the remaining spice coated pork through a sausage mincer into a large bowl. Add chopped pieces of pork. Using clean hands work the pork mixture for 5-10 minutes until very sticky - the mixture should stick between your fingers.
3. Rolled in sausage shape mounds
$ baked in oven untill cooked through.