Pork and Fennel Patties with Roasted Fennel, Onion and Potatoes

Flavors abound in this meal of homemade Italian sausage patties, roasted fennel, onions and potatoes. Balsamic drizzle tops it off!


  • 2 onions, cut into 1-inch wedges
  • 4 potatoes, cut into 1-inch wedges
  • 2 bulbs fennel, trimmed and cut into 1-inch wedges
  • 1/4 cup extra virgin olive oil (EVOO), plus about 1 tablespoon
  • Salt and pepper
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 3 tablespoons grated onion
  • 3-4 cloves garlic, grated or pasted
  • 1 1/2 teaspoons fennel seed
  • 3 tablespoons sage, finely chopped
  • 2 pounds ground pork
  • 1/4 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 3 tablespoons dark brown sugar


Pre-heat the oven to 425ºF.

Combine the pork with the sage, fennel, garlic, grated onion, salt, pepper and cheese. Form eight patties.

Combine the fennel wedges, potatoes and onions with 1/4 cup EVOO, salt and pepper. Roast for 35-40 minutes, turning once until tender and the potatoes are crispy.

Combine the chicken stock, vinegar and brown sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook until reduced by about half and thick and syrupy, about 10 minutes.

Heat about a tablespoon of EVOO in large skillet or on griddle and cook the patties for 7-8 minutes, turning once.

Serve two patties with roasted fennel, potato and onions alongside with some balsamic drizzle over the top of the dish.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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Rachael Ray