| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 464 | 28.7g | 10.6g | 26.9g |
| sugars | fibre | protein | salt |
| 2.2g | 1.9g | 28.9g | 1.1g |
Why I Love British Pork and Sage Rissoles
I’m Sofia Rodriguez and as a Latina food writer with roots in Texas, it’s not often I tackle a classic British recipe such as Pork and Sage Rissoles. But I love it for the raw simplicity and earthiness that is reminiscent of the soulful southern dishes I grew up with. Just like many traditional dishes from my hometown, this dish celebrates wholesome ingredients and brings out the best flavors.
Legacy of a British Classic
For those unacquainted, Pork and Sage Rissoles are somewhat similar to what Americans would term as ‘meatballs. This simple yet hearty dish has often been regarded as a quintessential British comfort food. One chef who has played a significant role in sharing the beauty of British cuisine with the world is none other than the charismatic Jamie Oliver. While his recipe isn’t the primary inspiration here, his commitment to classic British cuisine certainly fuels my approach.
A Splash of Southern Influence
Being a Texan at heart, I couldn’t resist adding a little Southern touch to this classic British dish. I find that these Rissoles pair quite perfectly with some good old-fashioned mashed potatoes or perhaps some Cornbread, a southern staple that is near and dear to my heart. As a side note, for a more Mediterranean flavor, try pairing these Rissoles with a fresh Greek Salad. The acidity and freshness of the salad help to balance the rich, hearty flavor of the rissoles beautifully.
What I particularly love about this Pork and Sage Rissoles recipe is how it manages to evoke such a wave of savory goodness with just a handful of common ingredients. It’s a perfect example of how crafting delightful gourmet dishes doesn’t always have to involve rare or exotic components. Instead, it’s all about knowing how to unlock the full potential of what’s available in your pantry.
What You’ll Need
- 1.5 lbs of ground pork
- 1 large egg
- 2 cloves of garlic, minced
- 1 medium onion, finely chopped
- 1 tablespoon of dried sage
- 1.5 cups of breadcrumbs
- 1/2 cup of all-purpose flour
- 1 tablespoon of olive oil
- Salt to taste
- Pepper to taste
- 2 tablespoons of butter for frying
Method
Step One
Begin by preparing your ingredients. This includes mincing the two cloves of garlic, finely chopping the medium onion and measuring out your other ingredients – the ground pork, dried sage, breadcrumbs, all-purpose flour, olive oil, salt and pepper.
Step Two
In a large bowl, combine the ground pork, minced garlic, finely chopped onion, dried sage, and salt and pepper to taste. Mix everything together with your hands until the ingredients are well-incorporated.
Step Three
Add the egg to the mixture and stir until everything is well-combined. Following this, gradually add the breadcrumbs, continuing to mix until they are fully incorporated. This will help bind the rissoles together as they cook.
Step Four
Shape the mixture into small, even-sized balls, about the size of a golf-ball. Once you have shaped all of the meat mixture, roll each ball in the all-purpose flour, ensuring each one is evenly coated.
Step Five
Heat the butter and olive oil in a large frying pan over medium heat. Once the butter has melted and the oil is hot, add the flour-coated rissoles. Cook them for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Step Six
Once your rissoles are done cooking, transfer them to a paper towel-lined plate to drain any excess oil. Serve the Pork and Sage Rissoles while they’re still warm with your choice of sides, and enjoy!
