‘The egg yolk oozing across these patties creates a divine sauce.’
- 1 tbsp ground licorice root or cumin
- B/c tsp whole cloves
- B/e tsp coriander seeds
- B/e tsp white pepper
- 1 tsp salt
- 1 tbsp water
- 550g Borrowdale pork mince
- 2 cloves garlic minced
- 4 sprigs thyme
- 1 tbsp parsley
- 4 tbsp coconut oil
- B/c bunch of silverbeet leaves
- 4 organic free-range eggs
- B/e bunch of chives
- Chilli oil
Licorice root is a wonderful ingredient with remarkable healing properties and a uniquely sweet flavour. I often pop licorice root into my smoothies, stocks, braises, burgers, and meatballs to add natural sweetness. I’ve made these sausages into patties so that the eggs have nice beds to sit upon. This way, when you crack the egg yolk, it mixes in with the meat and creates a yummy sauce that is divine with the meat and greens.
Feel free to add sautéed mushrooms or broccoli to this dish and serve it for breakfast, lunch, or dinner. If you can’t get hold of any licorice root, just leave itout or add some cumin instead.
Grind the licorice root, cloves, coriander, white pepper, and salt together. Stir in water and add the garlic, chopped thyme, parsley and pork. Let flavours infuse for 20 minutes before dividing the mix into patties.
Heat 2 tablespoons of oil in a pan before cooking patties 3 minutes per side. Meanwhile in another pan, heat 1 tablespoon of oil and sauté the silverbeet until just wilted. Season with salt and pepper and set aside.
Using the same pan, heat more oil and fry eggs. Serve patties piled on the silverbeet and topped with an egg.
Finish with chopped chives, chilli oil and salt and pepper.