November 19, 2010
Field Roast Grain Meat Sausages, Smoked Apple and Sage
This week, I finally got a chance to test out one variety of Field Roast Grain Meat Sausages - the Smoked Apple Sage, specifically. I had this recipe that I'd found online a while back for a roasted pumpkin and garlic lasagna and I had a feeling that the flavors in the sausage would go well with the lasagna. Plus, adding fake meat to it would still keep the spirit of the original post, which was a Meatless Monday post. Still meatless!
The lasagna took a long time to put together, as most lasagnas do, and it turned out more dry than I tend to prefer for my lasagnas, but it was tasty. I made sure to taste the fake meat sausage before adding it to everything else, just to make sure it wasn't horrible, and that the flavors would indeed mesh. It had a fairly good flavor alone, and was just a little bit spicy. I'm not sure if it's something I'd just pop in a bun and chow down on, but as part of this recipe, it really added a nice textural element. I don't think there was a whole lot added flavor-wise, since the rest of the ingredients were pretty flavorful, but overall, it was definitely a good combo.
I'm not sure what else I'd use this sausage for, really. The website had a recipe for some breakfast polenta with peppers and onions, which sounds kind of good, but a lot of work. This positive experience does give me hope for the other flavors of this brand, though. Hopefully the flavors of the other sausages are also as good.
Texture - A
Flavor - B+
Final grade for this attempt: B+