Vegetarian sausage recipe - results of my experiment

[Guest guest]

Vegetarian andouille/chaurice sausage (for a crowd)

 

2 1/2 lbs ground prepared seitan (grind in a food processor)

1 lb ground walnut pieces

4 oz sun dried tomatoes (soaked in hot water and ground up)

3 oz tvp granules (textured vegetable protein, soaked in dried tomato soaking

water)

(optional)

1/4 cup minced garlic

1 1/2 minced onions

1 tbsp black pepper

1 tbsp white pepper

1 tbsp ground up dried chiltepin chiles

1 tbsp dried sage

2 tbsp fresh sage

1 tbsp fresh rosemary

1 tbsp fresh marjoram

2 tbsp dried thyme

1 tbsp fried cumin seeds

2/3 cup non fat dry milk (optional)

 

A few banana leaves (fig leaves also work but reduce smoking time, corn husks

might also

work – not sure about smoking time for them)

 

Grind everything in a food processor. This is supposed to be spicy and it is,

you might

want to use 1/2 the pepper (or omit the white pepper) and use a milder hot

pepper if you

want a milder sausage.

 

Mix everything really well in a large bowl. Shape into sausages and wrap in

banana leaves.

I used string to hold it together, and I used one piece to wrap the edges so no

part of the

mix is exposed directly to the smoke.

 

Using a smoker and mesquite wood chips, smoke for about 2 hours. Check it after

one

hour to make sure none of them are drying out. If you are using fig leaves

smoke for only

one hour.

 

These freeze very well on the leaves, just unwrap the leaves and serve after

thawing. It

comes out a bit crumbly but some sausage is like this.

 

I made this to go with gumbo and it got rave reviews. Too bad it is all gone

now.....

 

 

Cabrita @ Los Angeles, California

[Guest guest]

Astonishing recipe.

 

 

--- cabrita_trl <roseta_lleo wrote:

 

> Vegetarian andouille/chaurice sausage (for a crowd)

>

> 2 1/2 lbs ground prepared seitan (grind in a food

> processor)

> 1 lb ground walnut pieces

> 4 oz sun dried tomatoes (soaked in hot water and

> ground up)

> 3 oz tvp granules (textured vegetable protein,

> soaked in dried tomato soaking water)

> (optional)

> 1/4 cup minced garlic

> 1 1/2 minced onions

> 1 tbsp black pepper

> 1 tbsp white pepper

> 1 tbsp ground up dried chiltepin chiles

> 1 tbsp dried sage

> 2 tbsp fresh sage

> 1 tbsp fresh rosemary

> 1 tbsp fresh marjoram

> 2 tbsp dried thyme

> 1 tbsp fried cumin seeds

> 2/3 cup non fat dry milk (optional)

>

> A few banana leaves (fig leaves also work but reduce

> smoking time, corn husks might also

> work – not sure about smoking time for them)

>

> Grind everything in a food processor. This is

> supposed to be spicy and it is, you might

> want to use 1/2 the pepper (or omit the white

> pepper) and use a milder hot pepper if you

> want a milder sausage.

>

> Mix everything really well in a large bowl. Shape

> into sausages and wrap in banana leaves.

> I used string to hold it together, and I used one

> piece to wrap the edges so no part of the

> mix is exposed directly to the smoke.

>

> Using a smoker and mesquite wood chips, smoke for

> about 2 hours. Check it after one

> hour to make sure none of them are drying out. If

> you are using fig leaves smoke for only

> one hour.

>

> These freeze very well on the leaves, just unwrap

> the leaves and serve after thawing. It

> comes out a bit crumbly but some sausage is like

> this.

>

> I made this to go with gumbo and it got rave

> reviews. Too bad it is all gone now.....

>

>

> Cabrita @ Los Angeles, California

>

>

>

[Guest guest]

Thank you! it is a bit of work to make just for oneself, but it is worth it for

a party. Makes

all your vegetarian friends love you more....I might use gluten flour instead of

the dried

milk next time to get better cohesion and make it all vegan. Enjoy!

 

 

, judith bell <judithb wrote:

>

> Astonishing recipe.

>

>

> --- cabrita_trl <roseta_lleo wrote:

>

> > Vegetarian andouille/chaurice sausage (for a crowd)

> >

> > 2 1/2 lbs ground prepared seitan (grind in a food

> > processor)

> > 1 lb ground walnut pieces

> > 4 oz sun dried tomatoes (soaked in hot water and

> > ground up)

> > 3 oz tvp granules (textured vegetable protein,

> > soaked in dried tomato soaking water)

> > (optional)

> > 1/4 cup minced garlic

> > 1 1/2 minced onions

> > 1 tbsp black pepper

> > 1 tbsp white pepper

> > 1 tbsp ground up dried chiltepin chiles

> > 1 tbsp dried sage

> > 2 tbsp fresh sage

> > 1 tbsp fresh rosemary

> > 1 tbsp fresh marjoram

> > 2 tbsp dried thyme

> > 1 tbsp fried cumin seeds

> > 2/3 cup non fat dry milk (optional)

> >

> > A few banana leaves (fig leaves also work but reduce

> > smoking time, corn husks might also

> > work – not sure about smoking time for them)

> >

> > Grind everything in a food processor. This is

> > supposed to be spicy and it is, you might

> > want to use 1/2 the pepper (or omit the white

> > pepper) and use a milder hot pepper if you

> > want a milder sausage.

> >

> > Mix everything really well in a large bowl. Shape

> > into sausages and wrap in banana leaves.

> > I used string to hold it together, and I used one

> > piece to wrap the edges so no part of the

> > mix is exposed directly to the smoke.

> >

> > Using a smoker and mesquite wood chips, smoke for

> > about 2 hours. Check it after one

> > hour to make sure none of them are drying out. If

> > you are using fig leaves smoke for only

> > one hour.

> >

> > These freeze very well on the leaves, just unwrap

> > the leaves and serve after thawing. It

> > comes out a bit crumbly but some sausage is like

> > this.

> >

> > I made this to go with gumbo and it got rave

> > reviews. Too bad it is all gone now.....

> >

> >

> > Cabrita @ Los Angeles, California

> >

> >

> >

>