vgnwtch (vgnwtch) wrote in vegancooking,

Julie Hasson's Spicy Italian Sausages

I cannot express how good this recipe for Spicy Italian Sausages is. And adaptable - I'm thinking tomato and garlic, apple and sage, leek and faux cheese, etc. So incredibly easy (measure ingredients, chuck 'em in, stir for about a minute, make into links or patties). And when they've been refrigerated, the texture's just brilliant. Other Half just cycled in from work, tried one straight from the fridge and said, "Hey, this means we never have to buy sausages again!" And the recipe says it makes 8, but it makes 18 fair sized sausages. Prep time... under 10 minutes; cooking time 30 minutes steaming.

I am so impressed. Full (vegan) English breakfast tomorrow morning.

Recipe under the cut, my comments in italics:

Spicy Italian Vegetarian Sausages
Makes 8 (or 18...) links

2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use) I used 1 tbsp nutritional yeast and 1 tbsp veg broth powder
2 tbsp granulated onion Didn't have any, so used 2 tbsp garlic powder
1 to 2 tbsp fennel seed, optional I used 1 tbsp
2 tsp coarsely ground pepper, preferably freshly ground I eyeballed this
2 tsp ground paprika I guessed
1 tsp dried chili flakes, optional Didn't use these
1 tsp ground smoked paprika
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool water
6 to 8 cloves garlic, minced or pressed Didn't use this, as I'd used the garlic powder
2 tbsp olive oil
2 tbsp soy sauce

Combine dry ingredients

Whisk together the water, garlic, olive oil and soy sauce and using a fork or spatula, gently stir into the dry ingredients

Stir ingredients are just mixed (not powdery). If dough mixture is too dry, you can add another tablespoon of water or as needed. Took about a minute

Scoop 1/2 cup dough mixture at a time and shape into logs I used 1/4 cup - these made ordinary sized sausages instead of Godzilla-sized ones

Place logs on piece of aluminum foil and roll up, twisting ends Don't worry overmuch about this - firmly wrap them, and they'll fill out into impressively smooth cylinders

Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.
Tags: -favorite-recipes, -health-high protein recipes, comfort food, seitan, substitutes-meat-burgers, substitutes-meat-sausage
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded