Sausage is from the Latin word salsisium, which means something salted.The typical sausage that we have all known is the cylindrical processed food product usually made from ground meat flavored by with a mixture of different seasonings and spices.There are over a thousand varieties all over the world and every Region and culture uses various seasoning to make the sausages uniquely their own.
Instead of meat, this recipe uses vegetarian ingredients which makes it healthier without missing that sausage flavor we all love. This is great to be eaten on its own or thrown in stews, soups or sandwiches. These vegetarian sausages also freezer well.
Ingredients:
This recipe takes about 35 to 40 minutes to make. Makes 8 sausages.
• 2 ¼ cups of vital wheat gluten
• ¼ cup of chickpea flour
• 2 tbsp vegetarian chicken powder
• ½ cup of nutritional yeast flakes
• 2 tbsp granulated onion
• 1 tsp salt
• 1 tsp dried chili flakes (optional)
• ⅛ tsp ground allspice
• ½ tsp dried oregano
• 2 tsp ground black pepper
• 1 tsp smoked paprika
• 2 tsp sweet paprika
• 1 to 2 tbsp fennel seeds (optional)
• 2 ¼ cups of cold water
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 6 to 8 cloves garlic, minced or pressed
Instructions:
Put the vital wheat gluten flour in a large glass bowl.
Ad all the dry ingredients: chickpea flour, vegetarian chicken powder, nutritional yeast flakes, granulated onion, salt, dried chili flakes, ground allspice, dried oregano, ground black pepper, smoked paprika, sweet paprika, and fennel seeds.
Lightly mix the dry ingredients together until well combined.
In a separate bowl, mix all the wet ingredients including the minced garlic.
Pour wet mixture into the bowl of dry mixture.
Lightly mix together with a fork. Do not overmix.
Lay your aluminum foil of a flat surface or plate and put 1/2 cup of the sausage mixture on it.
Shape the mixture into a log and roll the aluminum foil. Pack the mixture lightly while rolling.
Twist the end of the foil to seal.
Place the sausage rolls in a steamer and steam for 30 minutes.
Let the sausage cool before cutting and serving.
Ideas And Tips:
Do not use hot or boiling water. This will activate the gluten and make your sausage mixture rise. Your cooked sausages will not have that meaty texture.
Overmixing or kneading the sausage mixture will result in rubbery sausages.
You may use parchment paper or cling wrap instead of aluminum foil.
Gluten wheat flour, the main ingredient in this recipe has a look and texture similar to meat when cooked making it a popular vegetarian meat substitute.
Fennel seeds add a signature taste to homemade sausage. If you would like to learn more about Fennel, click this link: http://www.herbs-info.com/fennel.html
images – https://www.youtube.com/watch?v=4wmNlHOfSrA