Thursday, April 30, 2015
Made some gluten sausages this morning from the excellent PPK recipe except I substituted the beans with some leftover Mexican style rice from my dinner last night and the fennel seeds (which are a truly excellent and inspired flavouring) with some more cumin and rosemary as my fennel had gone mouldy. Yes, it's hard being a food snob in rural Normandy. I also made the mix into eight smaller sausages because I find solid gluten a bit intimidating in quantity and only take lonely solo meals. If you don't have white beans or leftovers you can also use chickpeas or even frozen green peas instead. I know this, because I've done it.
Anyway, it all worked beautifully and my split sausage filled a quarter baguette nicely. Cheers.