If you're looking for a burger that's a little bit different from the ordinary, these Fruity Sausage Burgers are sure to hit the spot. Juicy sausage meat is paired with sweet dried fruit to create a delicious combination of flavours that has long been a favourite in British cooking. Served on a soft roll with your favourite flavour additions such as lettuce, mayo, grainy mustard or even fried onions, these burgers are hearty, flavouful and wonderfully satisfying.
The contrast between the savoury sausage and the subtle sweetness of the fruit creates a unique burger experience that's both comforting and memorable. Easy to make and perfect for family meals, casual suppers, or weekend gatherings, these Fruity Sausage Burgers are proof that simple ingredients can produce extraordinary results!
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One of the things I really fell in love with in the U.K. was their sausages. Not the typical supermarket ones, but quality thick and meaty sausages, or a good Butcher's sausage. You just couldn't ask for anything better. My sister and I make our own sausages these days. Sometimes we pop them into casings, but more often than not we just make the meat and freeze it in bulk without skins. That makes it really simple and easy to use in recipes such as this one I am sharing with you today. Our favourites are Cumberland and Sweet Italian.
These Sausage Burgers are a real favourite, using a rich and delicious sausage meat, loaded with plenty of chopped cranberries and creamy pinenuts. This is a triune of flavour perfection.
They are super easy to make. You simply mix everything together, shape and then bake until golden brown and juicy. Ready to slip into a soft roll and enjoy. I like to add some peppery rocket/baby arugula leaves, but you could simply add a mix of spring greens, romaine or even iceberg if that's how you roll.
A spritz of spicy mayo or grainy mustard also goes very nice with the other flavours. On their own, or with some crisp potato chips these make a lovely lunch. Add some soup or oven chips and a salad and you have a hearty, simple and affordable family meal that everyone will enjoy!
INGREDIENTS NEEDED
TO MAKE
🍔FRUITY SAUSAGE BURGERS🍔
There is nothing complicated about any of this. Just use the best you can afford and you'll be very happy.
- 8 of your favourite thick sausages (Can use sweet Italian, Bangers, Honey Garlic, etc. Use a good lean, well flavoured one, a generous pound in weight altogether)
- 1 cup (80g) of dried cranberries
- 2/3 cup (80g) of pinenuts
- 4 toasted rolls (split in half and toast under the grill, toasting one side only)
- Fresh Baby Arugula/ Rocket Leaves
🍔NOTES ON INGREDIENTS🍔
Sausages
Good quality pork sausage will give you the best flavour. Traditional British style sausages work beautifully in this if you can find them, but feel free to use your favorite variety. The key is choosing sausages that are well seasoned and meaty rather than over-lean.
Dried fruit
The dried fruit adds a gentle sweetness that pairs wonderfully with the savoury pork. Dried cranberries are a favourite, but raisins and sultanas are good choices, apricots or even dried cherries can be used for a different flavour profile.
Pinenuts
Add a delicate buttery sweetness that works very well with the pork and a bit of crunch.
Buns
Soft white buns are traditional and provide the perfect contrast to the hearty filling. If you can find soft rolls then you can use soft burger buns, or even crusty bread rolls. I like soft white buns the best and potato buns are wonderful.
Fresh Baby Arugula
Adds a nice fresh peppery touch. You could use lettuce if you prefer, but I love the meatiness and peppery flavour of arugula which is perfection in my opinion.
🍔HOW TO MAKE FRUITY SAUSAGE BURGERS🍔
Nothing could be easier.
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with baking parchment. Set aside. (Use a sheet pan with a heavy bottom and a lip.)
- Skin all of the sausages, discarding the skins. Place the meat into a bowl. (Crumble it up.)
- Chop the cranberries finely and add to the meat, along with the pinenuts. Mix well together with your hands. (Your hands are the best tool. If it bothers you, you can wear disposable gloves.)
- Shape into 8 balls, flattening the balls into patties. Place onto the prepared baking tray. (The bottom of a metal measuring cup makes the perfect tool for flattening them. Butter it first.)
- Bake for about 25 minutes, until golden brown and crisped up on the outsides. (They should not be pink on the insides and the juices should run clear. Inner temperature should be 145*F/63*C)
- Place a toasted bun bottom on each of four plates. (I butter the cut sides of the buns and toast them lightly under the grill.)
- Top each with a handful of Rocket and two sausage patties. Top with the top bun halves. Serve immediately. (You could add some crumbled cheese to the top of the hot sausage patties if you wish, allowing it to melt. Stilton would be really nice with the sweetness of the fruit.)
🍔HINTS & TIPS FOR SUCCESS🍔
Choose good-quality sausages
The sausages are the star of the show here. Use the best quality you can find. A well-seasoned pork sausage with plenty of flavour will make all the difference.
Don't skip the fruit
The fruit isn't there to make this dish sweet. Instead, it adds little bursts of sweetness that complement the savoury flavour of the sausage beautifully and create a delicious balance of flavours.
Cut the fruit into small even pieces
This helps distribute it evenly throughout the filling so that every bite contains a little bit of both sweet and savoury goodness.
Brown the patties nicely
A good, golden-brown colour adds extra flavour and helps to create a richer taste in the finished dish.
Warm the buns before using
A few minutes in a low oven can make all the difference. Warm, soft rolls are the perfect home for the flavourful sausage patties.
Add your own twist
A spoonful of chutney, a little wholegrain mustard, a spicy mayo, or a scattering of fresh herbs, maybe even some sauteed onions can elevate these sausage burgers even further.
Great for meal prep
The sausage filling can be made in advance and refrigerated until needed. Simply cook and assemble when ready to serve.
🍔MY TOP TIP🍔
The key to this recipe is embracing the sweet and savoury combination. If you're unsure about fruit with sausage, trust the process! It's a classic pairing that has long been popular with pork dishes because the sweetness complements the richness of the meat beautifully.
🍔FREQUENTLY ASKED QUESTIONS🍔
WHAT TYPE OF SAUSAGE WORKS BEST IN THIS RECIPE?
A good quality thick and meaty sausage works best. If you can locally sourced, Butcher's sausage that is ideal. But here in North America you could use a mild sweet Italian or a sausage that has been designated as being a British Banger. I miss Cumberland sausage. That was my favourite in the U.K.
WHY ARE THESE CALLED "FRUITY?"
The addition of dried fruit brings a lovely touch of sweetness that pairs beautifully with the savoury sausage meat, bringing the perfect balance of sweet and savory to every bite.
CAN THESE BE MADE AHEAD OF TIME?
Yes! You can prepare the filling ahead of time and store it in the refrigerator. Shape and place of a plate. Cover tightly. Simply cook and assemble when you are ready to serve.
WHAT CAN I SERVE WITH THESE?
These are lovely on their own with perhaps a dollop of spicy mayonnaise, but are also very nice served with some potato chips, a simple salad, baked beans or even a bowl of soup on a chilly day.
CAN THIS RECIPE BE DOUBLED?
You can certainly double this recipe. Simply multiply everything by two.
CAN THESE BE FROZEN?
You can only freeze the raw patties if your sausage has not been previously frozen. Otherwise, cook and then freeze, tightly wrapped, dated and labeled. Use within three months.
CAN I USE DIFFERENT DRIED FRUITS?
You certainly can. Dried apricots, figs, dates, sour cherries or even sultana raisins are all great choices!
WHAT MAKES THIS RECIPE SPECIAL?
This recipe is simple, economical and packed with flavour. The combination of juicy sausage meat, soft rolls and sweet fruit creates a delicious twist on a traditional sausage sandwich.
🍔A FEW OTHER SAUSAGE RECIPES TO ENJOY🍔
Here are a few other delicious sausage recipes for you to consider.
OVEN BARBEQUED SAUSAGES - Meaty plump sausages, browned with onions and then oven braised in a delicious homemade BBQ sauce. The sauce thickens in the slow bake into a glossy rich sauce, filled with lovely bits of onion, coating and glazing the sausages beautifully. Lovely served with piles of fluffy mash. This is sausage and mash, but not as you know it.
SAGE ROASTED BANGERS with MASH & ONION GRAVY - Nice and meaty sausages roasted with sage until golden brown. Moist and delicious with a crisp snappy skin. Served with a delicious pile of fluffy mashed potatoes and a tasty homemade onion gravy. Comfort food doesn't get much better than this.
Pin this delicious recipe to your Delicious Mains, Sausage, or Pork recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 4
Fruity Sausage Burgers
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These are sooooo simple and very tasty. All you need is a good sausage, some tasty buns and a few other simple ingredients. Quick, easy, delicious.
Ingredients
- 8 of your favourite thick sausages (Can use sweet Italian, Bangers, Honey Garlic, etc. Use a good lean, well flavoured one, a generous pound in weight altogether)
- 1 cup (80g) of dried cranberries
- 2/3 cup (80g) of pinenuts
- 4 toasted rolls (split in half and toast under the grill, toasting one side only)
- Fresh Baby Arugula/ Rocket Leaves
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with baking parchment. Set aside.
- Skin all of the sausages, discarding the skins. Place the meat into a bowl.
- Chop the cranberries finely and add to the meat, along with the pinenuts. Mix well together with your hands.
- Shape into 8 balls, flattening the balls into patties. Place onto the prepared baking tray.
- Bake for about 25 minutes, until golden brown and crisped up on the outsides. (They should not be pink on the insides and the juices should run clear. Inner temperature should be 145*F/63*C)
- Place a toasted bun bottom on each of four plates.
- Top each with a handful of Rocket and two sausage patties. Top with the top bun halves. Serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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There's something wonderfully comforting about a simple roast dinner, especially when it fills the kitchen with the irresistible aromas of lemon, garlic and savoury herbs. This Roast Pork with Lemon & Potatoes is a beautifully uncomplicated meal that delivers big flavour with very little fuss.
Tender, juicy pork roasts alongside creamy new potatoes, soaking up all the delicious pan juices, while fresh lemon and fennel seed add a bright, sunny note to every bite. The combination of pork, fennel, garlic and lemon is a classic one, creating a dish that feels both rustic and more than a little bit special.
Perfect for a Sunday dinner, family gathering, or for whenever you are craving a hearty home-cooked meal this lemon roast pork recipe proves that a handful of simple ingredients can come together to create something truly memorable. Serve it straight from the roasting pan with plenty of those lush pan juices spooned over top.
I had picked up a pork sirloin roast, boneless, at the shops the other day and wanted to cook it in the best way possible, with the best flavours and preserving the tenderness of the meat without drying it out. One of the cooks I admired most when I lived in the U.K. was Nigel Slater. He always cooks food the way I want to eat it. Simple ingredients, put together in the most delicious way.
This recipe for Roast Pork with Lemon & Potatoes from his book The Kitchen Diaries, A Year in the Kitchen with Nigel Slater caught my eye. With a relatively short list of ingredients, its simplicity spoke to my heart. I just knew it was a recipe that would let their natural flavours sing.
I did make a few adaptations. The cut of pork he uses is just not available here in Canada. I adapted the recipe to use the boneless sirloin roast that I had. It had a nice cap of fat on it that I knew would serve it well. I also chose to stud the roast with little slivers of garlic, adding extra flavour that might be missing from it's lack of skin and crackling. I rubbed it with a seasoning rub. I chose one from Kanel. Butcher's Block which is a mix of porchini mushroom, black peppercorns, garlic and sea salt. I knew it would work well with the pork.
I left everything else alone and ended up with a beautifully tender and juicy roast, with gorgeous flavours and golden brown potatoes with gilded edges. The pan juices were fabulous spooned over both the meat and the potatoes. Rich and lemony with a slight anise flavour from the fennel.
Altogether this was beautiful. We chose to enjoy it with some roasted brussels sprouts that I roasted in a dish along side of the pork. The leftovers were gorgeous the next day made into a delicious hash that was even better than the original meal, but then again, leftovers (and Nigel) never disappoint me.
INGREDIENTS NEEDED
TO MAKE
🍋ROAST PORK WITH LEMON & POTATOES🍋
There is nothing really complicated about this dish. Simple ingredients, simple methods, delicious results.
- 16 new potatoes, scrubbed clean
- 2 large lemons
- 1 tsp fennel seeds
- 3 TBS light olive oil
- sea salt and black pepper to taste
- 3 pounds (1.3kg) boneless pork roast, with a nice layer of fat on top
- 2 cloves of garlic, peeled and cut into slivers
- 2 TBS Kanal Butcher's Block spice blend or your favourite rub
🍋NOTES ON INGREDIENTS🍋
New Potatoes
New Potatoes are ideal as they hold their shape well during roasting, developing a beautiful creamy interior. If you can't find new potatoes, small Yukon Golds or baby potatoes make an excellent substitute.
Lemons
Fresh lemons are essential here, providing both juice and zesty fragrance. As they roast, they mellow in flavour and help to create a bright citrusy, contrast to the richness of the pork. Choose lemons that feel heavy for their size and that have smooth, brightly coloured skins.
Fennel Seeds
Fennel and Pork are a classic pairing. If desired, lightly bruise them slightly by crushing before adding them to the pan to help release their oils.
Light Olive Oil
Light olive oil works well because it has a milder flavour and higher cooking tolerance than extra virgin olive oil. It helps the potatoes to roast to golden perfection and aids in browning the pork.
Seasonings
Simple seasonings and your favorite rub blend on the pork are all that's needed to let the flavours of the pork, lemon and potatoes shine. Freshly ground black pepper is particularly nice.
Boneless Pork Roast
Look for a pork roast with a generous fat cap on top. As the meat roasts, the fat slowly renders, helping to keep the pork moist and adding flavour to both the meat and the potatoes. Pork loin, pork sirloin, or pork shoulder roasts can all work well, although cooking times may vary. Using a meat thermometer takes away the guess work.
Garlic
Studding the roast with slivers of garlic infuses the meat with flavour from the inside out. Fresh garlic is best and adds a subtle savory depth without overwhelming the other ingredients.
HOW TO MAKE
🍋ROAST PORK WITH LEMON & POTATOES🍋
This is such a simple roast to cook. Simple to make, easy and delicious.
- Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a large shallow baking dish. (It should be large enough to hold your meat, potatoes and lemon comfortably in a single layer.)
- Wipe your pork and pat it dry with some paper towels. Take a sharp knife and make small cuts down into the meat, inserting a sliver of garlic into each cut. Rub the roast all over with the seasoning blend to coat it well. Set aside. (This ensures that all of the flavours penetrate the meat fully.)
- Cut your potatoes into thick wedges and drop them into a bowl.
- Wash the lemons and cut into thick wedges, removing and discarding any seeds. Drop them into the bowl as well.
- Add the fennel seeds and a tablespoon of oil to the bowl, along with a smattering of sea salt and black pepper. (Season to your own taste.)
- Heat the remaining oil in a skillet. Add the roast and brown it well on all sides. (I do this over medium heat.)
- Transfer the lemons, potatoes, fennel and juices to the baking dish. Nestle the browned roast into the center, pouring any accumulated pork juices over top. (Make sure the potatoes and lemons are spread out into an even layer.)
- Roast in the preheated oven for 20 minutes. (This gets things off to a good start.)
- Reduce the oven temperature to 400*F/200*C/ gas mark 6. Roast for a further 25 minutes per 1 pound/500g of pork, basting with the pan juices every now and then. (Regular basting helps to keep everything juicy. You can also turn the potatoes at the same time for even browning.)
- When done the juices of the meat should run clean, the potatoes should be golden and pierce easily with the tip of a knife, and the internal temperature of the pork should register 145*F/63*C.
- Let rest for 10 minutes before cutting into slices to serve. (This helps the meat juices to get reabsorbed by the pork, ensuring a juicy tender finish.)
- Serve slices of the meat with the potatoes, spooning the pan juices over top.
🍋HINTS AND TIPS FOR SUCCESS🍋
Choose the right potatoes
Waxy new potatoes, and potatoes such as Yukon Gold or red potatoes hold their shape beautifully during roasting and absorb all of those lovely lemony pan juices without falling apart.
Don't skimp on lemons
The lemon is what gives this dish it's signature bright flavour. Fresh lemons provide the best taste, and roasting them alongside the pork mellows their sharpness while adding wonderful aroma.
Pat the pork dry before seasoning
Removing excess moisture from the surface of the roast helps the seasonings to adhere better and encourages a beautifully browned exterior.
Give the potatoes plenty of room
Overcrowding the pan can cause the potatoes to steam rather than roast. Spread them out around the pork for the best golden crispy edges.
Turn the potatoes once or twice during cooking
This helps them to brown evenly and ensures every piece gets coated in those flavourful roasting juices.
Use a meat thermometer
The best way to guarantee juicy pork is to cook it to the proper internal temperature. This takes the guesswork out of cooking and prevents overcooking.
Let the pork rest before slicing
Allowing the roast to rest for 10 to 15 minutes after removing it from the oven gives the juices time to redistribute throughout the meat, resulting in more tender slices.
Spoon the pan juices over everything when serving
Those flavourful juices are liquid gold. Drizzle them over the sliced pork and potatoes.
🍋FREQUENTLY ASKED QUESTIONS🍋
CAN I USE A DIFFERENT CUT OF PORK?
Yes, while pork loin or pork shoulder work beautifully in this recipe, you can also use a pork roast that is well suited to slow roasting. Just be sure to adjust the cooking time according to the size and cut of your roast. Bone in meat will take longer.
WHAT DO LEMONS ADD TO THE DISH?
The lemons add a bright, fresh flavor that balances the richness of the pork. As the roast cooks, the citrus juices mingle with the roasting juices and potatoes, creating a wonderful pan sauce.
DO THE POTATOES ABSORB THE FLAVOURS OF THE ROAST?
Absolutely! The potatoes roast in the pork drippings along with the lemon and seasonings, becoming golden, tender and packed with flavour.
CAN THIS BE PREPARED IN ADVANCE?
You can certainly season the pork in advance and prep the potatoes and lemons ahead of time. Store everything covered in the refrigerator until ready to cook.
WHAT KIND OF POTATOES WORK WELL?
Yukon Gold, yellow-fleshed potatoes, or red potatoes are excellent choices because they hold their shape well, while becoming beautifully creamy inside and golden brown on the outside.
HOW CAN I KNOW WHEN THE PORK IS DONE?
The most reliable way is to use a meat thermometer. The pork should reach an internal temperature of 145*F/63*C, and be tender and juicy when sliced.
CAN I ADD OTHER VEGETABLES?
Yes, carrots, onions, parsnips or sweet potatoes roast beautifully alongside the pork and potatoes and make this a complete one-pan meal.
🍋A FEW OTHER PORK RECIPES TO ENJOY🍋
Pork is one of the more affordable cuts of meat to enjoy these days. Here are a few other ways to cook it that are also delicious!
CLASSIC PORK LOIN ROAST WITH GRAVY - This is an incredibly delicious pork loin roast recipe for a piece of pork which has been rubbed with a tasty dry rub and then roasted to perfection. The drippings are then used to make a fabulously tasty gravy that the whole family is going to love, Love, LOVE! Tender, juicy, succulent and delicious.
HONEY BUTTER PORK TENDERLOIN - Spice rubbed pork tenderloin browned lightly in a mix of soy, honey and butter, then banged into the oven and roasted to perfection in the same mix. Tender and juicy with lovely pan juices to spoon over top. Lush.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Four, with leftovers
Roast Pork with Lemon & Potatoes
Prep time: 20 MinCook time: 1 H & 15 MInactive time: 10 MinTotal time: 1 H & 45 M
Meat and potatoes presented in the most delicious way, with tender juicy slices of roasted pork, and melt in the mouth potatoes, roasted to perfection. Spoon some of the lemony juices over the pork to serve. Delectable.
Ingredients
- 16 new potatoes, scrubbed clean
- 2 large lemons
- 1 tsp fennel seeds
- 3 TBS light olive oil
- sea salt and black pepper to taste
- 3 pounds (1.3kg) boneless pork roast, with a nice layer of fat on top
- 2 cloves of garlic, peeled and cut into slivers
- 2 TBS Kanal Butcher's Block spice blend or your favourite rub
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a large shallow baking dish.
- Wipe your pork and pat it dry with some paper towels. Take a sharp knife and make small cuts down into the meat, inserting a sliver of garlic into each cut. Rub the roast all over with the seasoning blend to coat it well. Set aside.
- Cut your potatoes into thick wedges and drop them into a bowl.
- Wash the lemons and cut into thick wedges, removing and discarding any seeds. Drop them into the bowl as well.
- Add the fennel seeds and a tablespoon of oil to the bowl, along with a smattering of sea salt and black pepper.
- Heat the remaining oil in a skillet. Add the roast and brown it well on all sides.
- Transfer the lemons, potatoes, fennel and juices to the baking dish. Nestle the browned roast into the center, pouring any accumulated pork juices over top.
- Roast in the preheated oven for 20 minutes.
- Reduce the oven temperature to 400*F/200*C/ gas mark 6. Roast for a further 25 minutes per 1 pound/500g of pork, basting with the pan juices every now and then.
- When done the juices of the meat should run clean, the potatoes should be golden and pierce easily with the tip of a knife, and the internal temperature of the pork should register 145*F/63*C.
- Let rest for 10 minutes before cutting into slices to serve.
- Serve slices of the meat with the potatoes, spooning the pan juices over top.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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