This week we started a two-part cooking class with Emilie Hardman at the Cambridge Center for Adult Education in Harvard Square. One funny coincidence is we were at a tea shop in Harvard (called Karma) last weekend admiring the desserts there. We come to find out during the class that she was the one who bakes them!
Anyway, one of the recipes we learned in the class was for fennel seed sausages which we tried out on our own tonight, adapting it slightly to lower the calories a bit (basically way less olive oil.) It definitely affected the texture – they are more chewy – but they are still delicious.
Also for dessert tonight I made a hot cinnamon apple topping that I put on a vanilla-flavored Greek yogurt. The warmth of the apples with the cool of the thick creamy yogurt was really good. 🙂
Fennel Seed Sausage
- 2 tsp fennel seeds
- 1.5 tsp cumin seeds
- 2 cups vital wheat gluten
- 6 cloves smashed and minced garlic
- 2 tsp smoked sweet paprika (ours wasn’t smoked so we added 1/4 tsp liquid smoke)
- 2 tsp dried sage
- 1 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1.5 cups water
- 2 Tbsp extra virgin olive oil
- 2 Tbsp tamari
- 1.5 tsp sea salt
- 4 cups vegetable broth
Preheat the oven – 400F.
Cut the cheesecloth into 6 pieces, about 8 inches square. Cut the twine into 12 small (~5 in) pieces.
Toast the fennel and cumin dry in a skillet for about 5 minutes, until you really start to smell it. Cool and grind.
Mixed the wheat gluten, garlic, fennel, paprika, sage, cumin, pepper, and nutmeg in a large bowl until mixed well. In a smaller bowl, combine the water, oil, tamari, sea salt, and liquid smoke if you used it, with a whisk. Dump the smaller bowl into the large dry bowl, stirring gently, starting from the outsides and working your way in. Make sure all liquid is absorbed… you may need to add more water. Knead the dough for 3-4 minutes, until it is stiff and all moisture is absorbed. Cut the dough into 6 pieces, roll it into little snausage logs, and wrap each one into a cheesecloth square, tying the ends with the kitchen twine.
Pour the vegetable broth into an oven-safe glass dish, or in our case cast-iron dutch oven. Arrange the cheesecloth-wrapped sausages in the broth, and cover the dish (use foil if using a dish without a cover.) Bake for 1 hour, cool.
- Servings: Makes 6 sausages, 1 sausage per serving
- Weight Watchers Points: 5 per sausage
- More nutritional information, per 1 sausage:
- Calories 254
- Fat 4.9g
- Carbohydrates 20.7g
- Fiber 1.53g
- Protein 27.9
Vanilla Greek Yogurt with Hot Apple Cinnamon Topping
This recipe is super simple, quick, and easy, maybe not worth writing out but hey, maybe not everyone knows about the ziploc steamer bag trick of this. 🙂
- 1 ziploc steamer bag
- 1 large apple (mine was a 6 oz red delicious)
- 1 tsp cinnamon sugar
- 1 container / 6 oz vanilla-flavored Greek yogurt
Core and slice the apple into thin slices. Toss slices into the Ziploc freezer bag. Pour in the 1 tsp of cinnamon sugar (if you don’t have any, mix 3 parts powdered sugar to 1 part cinnamon.) Zip up the back and shake it, shake it, sha-sha-shake it like a Polaroid picture! Place in the microwave for 3 minutes on high. Let it sit for 1 minute. Pour the greek yogurt out into a nice bowl, and mix it well. Open up the Ziploc apple bag, being sure not to get burnt by the steam (point the opening away from you as you open.) Pour the apples on top of the yogurt, and eat immediately to get the cool hot-cold sensation!
- Servings: 1
- Weight Watchers Points: 3