LowProRecipes.com

Italian sausage meat

Yield

Number of servings: 6
Serving size: 6 small sausage of 1/4 cup (60 ml)

Ingredients

  • 1 can of green Jackfruit in brine (not syrup!)
  • 2 Tbsp (30 ml) white wine
  • 2 garlic cloves, finely chopped
  • 1 Tbsp (15 m) paprika
  • ½ tsp (2.5 ml) fennel seeds
  • 1 tsp (5 m) hot pepper flakes
  • ½ tsp (2.5 ml) salt
  • 1 Tbsp (15 ml) olive oil
  • 2 Tbsp (30 ml) Wel-Plan baking mix (1123)

Preparation

  • Drain the canned Jackfruit. Rinse well, drain, shred and chop coarsely. Place in a bowl.
  • In a mortar, crush fennel seeds and pepper flakes. Add to jackfruit.
  • Add also, white wine, garlic, paprika and salt. Mix well. Cover with plastic wrap and marinate overnight.
  • In a skillet over, medium heat, heat oil. Sauté the mixture of jackfruit for about 5-7 minutes. Add baking mix Wel-Plan and mix well.
  • You can wait for the mixture to cool slightly and form sausages or patties and roast again.
  • You can use this mixture wherever you would use the Italian sausage meat : pasta, spaghetti sauce, pizza, omelets, etc.

Warning: The mixture is HOT as are the hot Italian sausages. For a milder taste, reduce the amount of red pepper flakes or simply omit!

Inspired by a recipe from Ricardo (Homemade Italian sausage bite).

Nutritional facts

  • Energy
    60 kcal
  • Protein
    0.6 g
  • PHE
    27 mg
  • TYR
    17 mg
  • LEU
    38 mg
  • VAL
    36 mg
  • ILE
    27 mg
  • MET
    10 mg
  • LYS
    30 mg
  • Energy
    359 kcal
  • Protein
    3.9 g
  • PHE
    160 mg
  • TYR
    103 mg
  • LEU
    231 mg
  • VAL
    216 mg
  • ILE
    160 mg
  • MET
    58 mg
  • LYS
    182 mg
© Genevieve Lafrance 2022