I served these with mashed potatoes, sage gravy, and garlic collard greens. I found that the key to a perfect sausage-like texture is to steam them very slowly. The recipe calls for 40 minutes of steaming, but I did mine for an hour, and I made sure that the water was not ever at a rolling boil. I also turned them once to make sure the cooking was even. I was so excited to eat these, that I forgot that I was going brown them first.
Look for a no fat added version to come. (I'm thinking apple-sage flavored)
Notes: For the sage gravy, I left out the oil, an sauteed the veggies in broth. While I was attempting to make the roux, I keep adding broth, until I gave up and just added the rest of the ingredients. It was not as thick I would have liked it, so I added tablespoon of arrowroot powder dissolved in water to thicken the gravy up. This recipe is a keeper!
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