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.
Ingredients Instructions Grind the fennel and peppercorns in a spice grinder. Combine them with the remaining ingredients in a small jar. Shake before using.
Grind the fennel and peppercorns in a spice grinder. Combine them with the remaining ingredients in a small jar. Shake before using.