Sunday, November 2, 2008

Homemade Slausage

Based on the amazing and easy recipe on Every Day Dish TV. Watch the video, she's rad.

The original recipe makes 8, but we wanted to make several different flavors (all at the same time), so our recipe is for 12 (4 of each type).

Alsatian X-mas Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1/2 tsp ginger
1/4 tsp brown sugar
1 tsp coarsely ground pepper
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
1 tbsp olive oil
1 tbsp soy sauce

1. In a large bowl, mix together all of the dry ingredients
and garlic. Whisk together the water, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.

2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. (We don't own a steamer, so we just used a large pan with a domed lid and set the sausages inside a loaf pan.)

Once sausages have cooled, remove from foil and refrigerate until ready to eat. (To store in the freezer, we wrapped each sausage individually in wax paper and then placed inside a Ziploc bag.)

Chorizo

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp coarsely ground pepper
2 tsp paprika
1 tablespoon dried chili flakes
1/4 tsp nutmeg
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 tsp brown sugar
1 and 1/8 cups cool water
2 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce

Italian-Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp rosemary
1 tsp coarsely ground pepper
1 tsp paprika
1 tsp dried chili flakes
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
4 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce



2 comments:

Belinda said...

Hi, Just found your blog... good stuff!

I wanted to ask, do you eat these once they've cooled? Could you fry/grill them afterwards? I'm looking for something for our BBQ in particular.

jennifer said...

Yes, you can eat them hot or cold, and they are really good if you slice and pan fry them. I think the Italian style would be great for the BBQ, but you could use any spice mixture.

Another recipe that looks good (though we haven't tried) is here: http://vegandad.blogspot.com/2008/03/homemade-sausages.html

Enjoy!