Hazelnut Sausage
Fennel notes laced with maple - eat them as a snack with spicy mustard mayo, with your scrambled eggs, or crumbled on pizza!
Ingredients
1/2 cup hazelnut flour
1 1/4 cup oat flour
1 1/2 tablespoons maple syrup
1 teaspoon coconut sugar
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/8 teaspoon grated nutmeg
2 large eggs
Freshly ground black pepper
1 teaspoon fennel seeds
1/2 cup vegetable oil
Instructions
Pulse all but the fennel seeds and vegetable oil in a food processor until a thick mixture is formed. Add fennel seeds to mixture and pulse lightly to incorporate, but keep seeds intact.
Heat 1/4 inch of oil in a pan over medium high heat. When oil is hot (about 300F - use a laser thermometer to safely track oil temp) carefully drop patties (2 tablespoon each), spacing 1 inch apart. Cook until 3-4 minutes per side (until golden brown).
Drain patties on a paper towel-lined plate.
Hazelnut Sausage
Ingredients
Instructions
- Pulse all but the fennel seeds and vegetable oil in a food processor until a thick mixture is formed. Add fennel seeds to mixture and pulse lightly to incorporate, but keep seeds intact.
- Heat 1/4 inch of oil in a pan over medium high heat. When oil is hot (about 300F) carefully drop patties (2 tablespoon each), spacing 1 inch apart. Cook until 3-4 minutes per side (until golden brown).
- Drain patties on a paper towel-lined plate.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.