Pork and Fennel Sausage Baguette with Onion Relish 2 Comments

Sep 4, 2008

This labor day weekend a group of friends and I decided to rent a house in Healdsburg, California, in the heart of wine country. Long weekend traffic is notoriously bad, slow moving and just not fun. On any other day, a trip to Healdsburg would take an hour to an hour and a half at most. But we were expecting at least three – four hours of drive time. To avoid any of the fast food stops along the way. I decided to make us sandwiches to go. I’ve been meaning to make my own sausage for a while and this seemed like a perfect time to make it. When I was cooking this, the smell of onions and sausage evoked strong memories of my childhood playing sports, as there was always a sausage sizzle at every game.

This sausage mixture is more on the gourmet side, then the sausages we all grew up with. The fennel seeds, orange zest, and thyme add deep flavor to the pork while the onion relish adds a sweetness to the sandwich. Traffic ended up being as bad as we anticipated, but the sausage baguettes made up for it! Now don’t wait to go on a long trip to make this, its perfect for a weeknight dinner or a weekend barbecue with friends.

Pork and Fennel Sausage Baguette with Onion Relish (Image 2)
Pork and Fennel Sausage Baguette with Onion Relish (Image 3)
Pork and Fennel Sausage Baguette with Onion Relish (Image 4)


1 pound 10 ounces ground pork
½ cup fresh breadcrumbs
2 garlic cloves, crushed
3 teaspoons fennel seeds, coarsely crushed
1 teaspoon finely grated orange zest
2 teaspoons chopped thyme
2 large handfuls Italian parsley, chopped
Onion relish
tablespoons butter
2 red onions, thinly sliced
1 tablespoon soft brown sugar
2 tablespoons balsamic vinegar
1 tablespoon oil, for brushing
1 long baguette, cut into four pieces, or 4 long crusty rolls
tablespoons butter, softened
1 ⅓ cups arugula leaves
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar



Prep Time

20 minutes plus 4 hours resting time

Cook Time

1 hour


Put the pork, breadcrumbs, garlic, fennel seeds, orange zest, thyme and parsley into a large bowl, season well with salt and freshly ground black pepper and mix together with your hands. Cover the mixture and refrigerate for four hours or overnight to all allow the flavors to develop.

To make the onion relish, melt the butter in a heavy – bottomed saucepan over low heat, add the onion, and cook, stirring occasionally, over low heat for 10 minutes, or until the onion is softened, but not browned. Add the brown sugar and vinegar, and continue to cook for another 30 minutes, stirring regularly.

Preheat the barbecue grill to medium heat. Divide the pork mixture into eight portions and use wet hands to mold each portion into a flattish sausage share. Lightly brush the sausages with oil and cook for eight minutes on each side, or until they are cooked through.

To assemble, split the baguette or rolls down the middle and butter them. Toss the arugula with the olive oil and balsamic vinegar, and put some of the leaves in each of the rolls. Top with a sausage and some of the onion relish.


The Spice Bible

Filed Under

Pork and Sandwich

Spices Used

Fennel seed

Other Ingredients Used



This looks like a great recipe. I look forward to trying the spices mentioned in my next cooking adventure in my kitchen. Thank you for providing such great spice ideas.

—Sarah, over 5 years ago

Oh wow, you made your own sausage! It never occurred to before to venture to try that, but now I really want to. From the photos, it appears quite worth it! :-)

PaniniKathy, over 5 years ago

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