I have never let my schooling interfere with my education. - Mark Twain

Sunday, October 26, 2008

Roll your own


Recipe updated 12/21/2009

Veggie sausage is all over the internet these days. Since trying it for the first time a couple of months ago, I am hooked. There is no need to ever buy it again, unless I'm in a hurry- it does take some time, but the active part is mostly just forming links, and the steaming is pretty much unattended.

My first sausages were kind of a combo of VeganDad's and Julie Hasson's and they worked great. I think I used the higher amount of gluten flour in Julie's recipe, and 1+1/2 cups of pintos, but per VeganDad's advice, I upped the spices (and might up a little more next time.)

This time out I tried the breakfast sausages from VeganDad. Again I used a higher amount of beans (1+1/2 cups, since I like the sausages to be more than just wheat), but they turned out a little too wet as a result, so I finished them by baking at 350F for about a half hour.

As you can see from the photo, my wrapping technique needs refining. The sausages were rather non-uniform, and some of them squished out of the ends of the foil, so I topped and tailed all of them to make them a little more evenly shaped (not a problem, I got to eat the trimmings). Now they look like Lincoln Logs of various sizes, but what the muck, I'm still learning how to 'roll my own'! The foil pieces should have been a little bigger to contain the expanding sausages.

Now I use less beans and add some more flour. And more spices, as these were fairly gently seasoned (since I don't have kids, there's no one to complain about the heat!)

So here are the tweaks for my current fave b-fast sausage recipe:

Veggie Breakfast Sausages

Wet ingredients:
1 cup cooked pinto beans (or other beans of choice)
1 cup water or broth
3 Tbs. olive oil
2 Tbs. soy sauce
1 Tbs. maple syrup

Dry ingredients:
1-1/4 cups vital wheat gluten (a 6.5 oz. box of Hodgson Mill's)
1/4 cup nutritional yeast
1/4 cup chickpea flour
1-1/2 tsp. onion granules or powder
1 tsp. garlic granules or powder
1 tsp. sweet paprika
1/2 tsp. smoked paprika
1 tsp. porcini mushroom powder, optional, but a great flavor addition
1 tsp. salt
1 tsp. ground fennel seed
1 tsp. ground sage
1 tsp. ground thyme
1 tsp. ground rosemary
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed chili flakes or 1/4 tsp. ground cayenne

8"x8" (or larger) foil pieces for rolling

Blend the wet ingredients in a blender. Blend the dry ingredients in a large bowl. Combine wet with dry in the bowl, knead a bit to incorporate ingredients, and allow to rest for 30 minutes if you have the time.

Prepare a steamer with a couple of inches of water in the bottom, and bring to a boil.

Form mixture into 24 links, wrap in foil squares, and steam for 25 minutes.