Liquorice Root Sausages with Fried Eggs and Greens

  • 4
  • 15 minutes
    20 minutes marinating time
  • 10 minutes

Liquorice root is a wonderful ingredient with remarkable healing properties and a uniquely sweet flavour. I often pop liquorice root into my smoothies, stocks, braises, burgers, and meatballs to add natural sweetness. I’ve made these sausages into patties so that the eggs have nice beds to sit upon.

Course: Breakfast / Main
Recipe contains: Egg

  • 1 tablespoon ground liquorice root or ground cumin
  • ½ teaspoon whole cloves
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon ground white pepper
  • 550 g (1 lb 3 1/3 oz.) free-range pork mince
  • 2 cloves garlic, minced
  • 4 sprigs thyme, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 4 tablespoons beef tallow, duck fat or coconut oil
  • ½ bunch silverbeet, stems removed and leaves torn
  • 4 organic free-range eggs
  • ¼ bunch chives, finely chopped
  • Chilli-infused olive oil
  • 4 tablespoons cultured vegetables of your choice, to serve
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This way, when you crack the egg yolk, it mixes in with the meat and creates a yummy sauce that is divine with the meat and greens. Feel free to add sautéed mushrooms or broccoli to this dish and serve it for breakfast, lunch, or dinner. If you can’t get hold of any liquorice root, just leave it out or add some cumin instead.

Using a spice grinder or using a mortar and pestle, grind together the liquorice root, cloves, coriander, white pepper, and 1 teaspoon of sea salt to make a fine powder.


Transfer the spice mix to a bowl and stir in 2 tablespoons of cold water. Add the pork mince, garlic, thyme, and parsley and mix by hand to combine.


Refrigerate for 20 minutes to allow the flavours to infuse.


Divide the meat mixture into four portions and form into patties about 8 cm (3 inches) in diameter and 2 cm (3⁄4 inch) thick.


Heat a large non-stick frying pan over medium heat, add 2 tablespoons of the beef tallow. When the tallow is melted, put the patties in the pan and cook for about 3 minutes per side, or until cooked through and golden. Keep warm.


Meanwhile, heat another non-stick frying pan over medium heat and add 1 tablespoon of beef tallow. When the tallow melts, add the silverbeet and sauté until just wilted (2 minutes). Season with salt and freshly cracked black pepper. Remove from the pan and set aside to keep warm.


Wipe the frying pan clean and return the pan to the stove over medium-low heat. Add the remaining tablespoon of beef tallow. When the fat is melted and hot, carefully crack the eggs into the frying pan and cook, undisturbed, until the whites are cooked through and the yolks are still runny (2 – 3 minutes), or until cooked to your liking.

To serve


To serve, divide the sliverbeet between four serving plates; top each portion with a sausage patty and fried egg. To finish, sprinkle over some chopped chives, drizzle with chilli oil, and season with salt and pepper. Spoon a tablespoon of cultured vegetables on each plate. Serve.