Help. Fennel Seed Question???
Posted by hoopy~d on Oct 04, 2008 · Member since Jun 2007 · 270 posts
Hi everyone! I really want to make these "sausage" crumbles on this site, but I do not have any fennel seeds. Does anyone know how the flavor of the recipe might be affected if I just leave the fennel seeds out?
Thanks,
D.
hmm ive never made them but fennel is a pretty strong flavor.. i know whenever id bite into one when it's on pizza - i definitely know it. maybe do a half batch to try it out..?
I do not like licorice, so that would not be a bad thing.
yeah i hate licorice too, but the fennel in sausage is ok for me for some reason. doesn't terragon smell/taste like licorice a little bit, too? maybe you could sub some of that.
i say, add lots of sage. my favorite sausages are very sage-y.
I don't like fennel seed. Whenever a recipe calls for it, I use cumin seeds instead. I know they have really different flavors, but I've never been disappointed with the results.
fennel's a common flavor for the american style 'sausage'. but anise tastes almost exactly the same to me.
If you haven't got either, I'd just use extra sage.
I went to the greenlife (our local grocery/health store) last night and was going to buy fennel seeds, but I smelled it and it smells like licorice so I was afraid to buy it. I really to not like licorice. I may try to just add extra sage or maybe cumin seeds. Thank you all for the advice. I really want to try these crumbles so I can make my own soysage for gravy and such.
Hi everyone! I really want to make these "sausage" crumbles on this site, but I do not have any fennel seeds. Does anyone know how the flavor of the recipe might be affected if I just leave the fennel seeds out?
Thanks,
D.
hoopy,
Is there any Indian/pakistani grocer available nearby your place?
If yes, you will easily find fennel seeds there. And they are pretty inexpensive too.
You also have a choice of using Anis seeds in place of Fennel as both have same flavour.
Naga Jolokia Addict.
The flavor would be greatly changed without the fennel seed. It won't taste very 'sausagey' without it.