1. Preheat the oven to moderate: 180°C/350°-375°F/gas mark 4-5. 2. In a bowl, combine the pork mince/ground pork, apple, onion, garlic, lemon pepper, cumin and salt, to taste; divide the mixture into 8 portions; roll each portion into 10cm/4 inch long sausages and coat the sausages in breadcrumbs. 3. Heat 2 tablespoons of oil in a non-stick pan over a medium heat; add the sausages and cook for 4-5 minutes, turning, until browned on all sides; transfer to an oven tray and bake for 8-10 minutes or until they are cooked all the way though. 4. Meanwhile, combine the thoroughly squeezed, grated zucchini, flour and cheese in a bowl, and add any of the optional ingredients you are including - garlic, lemon zest, rosemary, sage and walnuts - and season to taste; heat 2 tablespoons of oil in the same pan used to brown the sausages; spoon two tablespoons of the zucchini mixture into the pan and (being careful not to overcrowd the pan) repeat with further two-tablespoon amounts, flattening them with a spatula; cook the rosti for 2-3 minutes or until they are golden; turn and cook them for a further 1-2 minutes, until they are cooked through; transfer to a serving plate and cover the rosti to keep them warm; repeat with the remaining mixture. 5. Serve the sausages with the zucchini rosti and tomato chutney or tzatziki and salad greens or vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
