And after we fried them in a tiny bit more liquid smoke:
I will be experimenting with this a bit more.
Monday, September 21, 2009
Cranberry sage sausages!!!!!
After I didn't get the chorizo texture right, I was determined to try again. This time I decided to try the cherry sage sausages, I used white beans and almost followed the recipe correctly. I only used half the amount of liquid smoke because 1 teaspoon seemed to be a little high, and only half the amount of garlic and sage. Isa specifically asks that you NOT use sage powder, but I used it anyway since I couldn't find dried rubbing sage in the supermarket. I also used cranberries instead of dried cherries. Texture wise these were awesome, but taste wise the chorizo were definitely tastier. Here they are precooked:
And after we fried them in a tiny bit more liquid smoke:
I will be experimenting with this a bit more.
And after we fried them in a tiny bit more liquid smoke:
I will be experimenting with this a bit more.
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Nommmy nom nom!
ReplyDeleteWell they certainly look delicious!
ReplyDeleteVegan sausages are so great. These look really yummy.
ReplyDeleteooh, where did you get liquid smoke??
ReplyDeleteI had some rockin' smoky baba ganoush onthe weekend and want to recreate.
They really are tasty, thanks!
ReplyDeleteMiss T, I got it from David Jones food hall in the city but you can also get it from Leos. Although I thought babaganoush normally gets its smokiness from roasting the eggplant.
these look amazing!!!! i really want to try them, make them for me!!!!!!!
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