For lunch today I am making the Mock Sausage recipe from the book, Everyday Foods in War Time by Mary Swartz Rose that I downloaded to my Kindle for free.
Changed the recipe by adding minced garlic, finely diced onion, sage, & whole fennel seeds. The garlic & sage I added to both the cooking water for the beans and in the final dish. Also instead of using lima beans I substituted lentils because I had prepped them in abundance a few years ago before I realized that we don't particularly care for lentils. I also added the whole beaten egg to the lentils directly rather than using the egg for dipping. I should have mashed the beans up more thoroughly next time I'll run them threw the electric mixer or a sieve as the directions told me to. Using a table fork wasn't the way to go.
I think that frying the Mock Sausage in lard helped with the illusion of this being a breakfast sausage. All total I only used a tablespoon of lard ( my free lard ).
It certainly resembles sausage and according to my teenage daughter it smelled like it. Next time I will go a bit heavier with the herbs & seasonings and use the given amount of salt that was called for in the recipe.
Also I will try making this with powdered eggs.
Not bad all in all especially since we haven't been able to afford breakfast sausage in a month of Sundays.
Now of course I'm wondering if I can make an Italian Mock Sausage for pasta night.
~~ pelenaka ~~
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