A while ago, I was
planning to make a baked pasta dish that called for a pound of Italian sausage.
I thought I had a pound of Tofurky Italian Sausage in my freezer, but when I
pulled it out to thaw, I realized there was only one link left.
I didn't want to go
to the store for just one thing, so I mixed up a batch the same spices you
typically find in Italian sausage, and then I cooked some red lentils along
with the pasta to help make the finished dish more filling. I added my lone
sausage and tomatoes, and then added the spices a teaspoon at a time until my
improvised dish tasted just right. Spices saved the day!
I had more of the
spice mix left, and I've had fun playing with it. I've used it to make my own
homemade seitan sausage - just use about 2 tablespoons per pound of seitan
dough - and along with some sage, I've used the seasoning to make
American-style veggie sausage for breakfast. I'll post that recipe tomorrow.
Finally, this spice mix has a special affinity for eggplant. I just whipped up
some spiced eggplant hoagies with peppers and onions that I'm really happy
with. I'll post that recipe after the sausage one.
Italian Sausage Spice Mix
3 teaspoons fennel
seeds
3/4 teaspoon
peppercorns
4 teaspoons paprika
2 teaspoons salt
2 teaspoons red
pepper flakes
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic
powder
Grind the fennel and
peppercorns in a spice grinder. Combine them with the remaining ingredients in
a small jar. Shake before using.
Makes 1/4 cup. Two
tablespoons provide the same spices and salt as a pound of sausage.
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