Housemade Pork Sausages + Cucumber Salad

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Housemade Pork Sausages + Cucumber Salad

Serves 4  | Prep Time: 20 minutes | Cook Time: 15 minutes

Enjoy the process of making your food.


For the pork burgers

  • 1 1/2 pounds (680) ground pork
  • 1.75% salt or 12 g (about 1 tablespoon)
  • 1 teaspoon (6g) ground coriander
  • 1 teaspoon (6g) smoked paprika
  • 1/2 teaspoon (3g) of fennel
  • 1/2 teaspoon (3g) black pepper

For the cucumber salad

  • 5 persian cucumbers (or any fresh cucumber variety you can find)
    Kosher salt
    2 teaspoons soy sauce
    2 teaspoons sherry vinegar (or more to taste)
  • 2 tablespoons extra virgin olive oil
  • A handful of torn mint

Chef Tips

When seasoning for sausages a percentage of the volume of weight is used to get a more accurate amount of seasoning. This will help you get consistent seasoning no matter the weight you’re making.


Step 1 (for the pork burgers)

Place pork in a bowl, along with coriander, smoked paprika, fennel and black pepper. Season with salt. Heat up a small skillet, brown a little piece of the meat to check and make sure you like the flavor. Adjust where necessary.

Form into 4-6oz (170g) balls. Flatten to your desired thickness. If using right away set aside at room temperature. Cook the burgers on a grill or any skillet you have. If using a skillet, preheat your oven to 375F to help cook the burgers through.

Step 2 (for the smashed cucumbers) 

Meanwhile, marinate the cucumber. Using a rolling pin (or the back of an empty wine bottle) smash each cumber until the skins of the cumber break. Halve and tear or cut the cucumber where they seams have naturally separated. Place in a colander and lightly season with salt and allow to set for about 10-15 minutes. You’ll see some the natural water extracted over this time. I like to use this technique most times when preparing cucumbers. 

Place into a bowl and combine with the soy sauce, sherry vinegar, olive oil and mint.