Tuesday, November 4, 2008

Veggie Sausages

I recently saw the recipe for veggie italian sausages and they looked absolutely delicious, I tried making them and I really didnt care for them. Whether it was that there was too much seasoning or that I didnt use 'Bills best Chik'nsh Seasoning' it was just nasty. They will be sliced very thinly in sandwiches or chopped up tiny in soups.

I came to my buffet class and we were doing sausages, so it was my perfect opportunity to try them again with some adaptions to my taste.

Chick pea flour wasnt available, so I subsituted soy flour, and I had to omit nutritional yeast. I would add this in with the dry ingredients if it was available.

Veggie seitan sausages-makes 12. Adapted from everyday dish TV

1/4 cup onion chopped very finely
6 to 8 cloves garlic, minced or pressed
1/4 cup olive oil
2 1/4 cups vital wheat gluten
1/4 cup soy flour
2 tbsp granulated onion
1 to 2 tsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional
1 tsp ground smoked paprika
1/2 tsp dried oregano1 tsp salt
1/8 tsp ground allspice
3 cups very finely minced veggies (we used tomatoes and peppers)
cold water if necessary
2 tbsp soy sauce
2 tbsp better than bouillon

Preheat the oven to 350f

Combine all the spices, grind them in a spice grinder, mix with the other dry ingredients and set aside

Fry the onions and garlic, mix with soy sauce, bouillon and veggies

Mix the wet and dry then knead until combined. Add water if too dry.

Shape the mixture into sausages and wrap in foil then bake for around 30 mins, or steam. I prefer the 'crust' from baking.


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