Home made veggie sausage (recipe repost)

[Guest guest]

There have been requests for making veggie sausage from scratch. Here is how I

made some veggie sausage for a gumbo party. It got great reviews from our

friends, even the omnivores liked them.

 

I am re-posting the recipe since i do not see it in the files. You might want

to substitute the chile for something milder, ground up dried chipotles is what

I will use next time.

 

These can be made into patties even though I made them into links shape, wrapped

in leaves and smoked them. If you do not have a smoker or don't want to bother

with it, just add some liquid smoke or smoked peppers, shape into patties and

fry. It is really good from the smoker though.

 

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.

[Guest guest]

This sounds like a great recipe, but I don't care for seitan or tvp.

Could I substitute tofu, portabello mushrooms, eggplant, potato, or even

shredded carrot or turnip? These are what I usually use to replace meat where

it

would ordinarily be in a recipe such as this one.

 

In Vino Veritas,

*´¨) Janis Abbe

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(¸.·´ (¸.*´ ¸.·´ `·-* *

Oenaphile, Logophile, Ailurophile, Bibliophile

 

" Great spirits have always encountered violent opposition from mediocre

minds. "

~Albert Einstein

 

 

**************Make your summer sizzle with fast and easy recipes for the

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[Guest guest]

One particular ingredient I've always enjoyed for making veggie sausage or

burger (tvp replacement!) is the okara from making veggie milks, either

soy/rice/oats from soymilk or the non-fat mix of lentil/pea + oats from making

veggie yogurt. I think it's crazy that bulk tvp costs twice as much as bulk

lentils.

 

 

, SquidBreth wrote:

>

> This sounds like a great recipe, but I don't care for seitan or tvp.

> Could I substitute tofu, portabello mushrooms, eggplant, potato, or even

> shredded carrot or turnip? These are what I usually use to replace meat

where it

> would ordinarily be in a recipe such as this one.

>

> In Vino Veritas,

> *´¨) Janis Abbe

.....

[Guest guest]

I think frozen and then thawed out tofu that has been squeezed dry and then

ground would make a great substitute. I think it is interesting that okara is

actually similar in texture to the tofu prepared this way, so I am glad okara

works Slim. I do not have a source or okara near by, but tofu is available

pretty much everywhere.

 

, " slim_langer " <slim_langer wrote:

>

> One particular ingredient I've always enjoyed for making veggie sausage or

burger (tvp replacement!) is the okara from making veggie milks, either

soy/rice/oats from soymilk or the non-fat mix of lentil/pea + oats from making

veggie yogurt. I think it's crazy that bulk tvp costs twice as much as bulk

lentils.

>

>

> , SquidBreth@ wrote:

> >

> > This sounds like a great recipe, but I don't care for seitan or tvp.

> > Could I substitute tofu, portabello mushrooms, eggplant, potato, or even

> > shredded carrot or turnip? These are what I usually use to replace meat

where it

> > would ordinarily be in a recipe such as this one.

[Guest guest]

you know, i always do that to my tofu and completely forgot about it

as a substitute for seitan. i recently went gluten free as well as

veg and i guess part of me is still heartbroken over no more seitan

ever in my life (im celiac). thanks so much!!!!

 

is okara only available from making your own tofu? is it ever sold in

the US as a plain ingredient. ive seen it as a burger, but they

sometimes have wheat.

 

 

I think frozen and then thawed out tofu that has been squeezed dry

and then ground would make a great substitute. I think it is

interesting that okara is actually

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