Schmurkey Stuffing Sausages

Cruelty-free kangaroo sausage

I have been having fun with Julie Hasson’s sausages and recently made Isa’s variation with much success. I decided it was time for me to create my own version and playing around with what I had in my cupboard, the sausage that is reminiscent of Thanksgiving stuffing was born, along with a new shape for sausages. I wasn’t sure if it was going to work, but it came out just fine and I had a little zoo of sausages on my countertop. It took me a few days to eat them and the kangaroo was the hardest to eat, I don’t know why. Yes, I ate the head first. Thank goodness I put the penguin in a sausage bun so I didn’t have to see his cuteness get eaten away. How silly that animal shaped vegan sausages created so much emotion inside me!

Not for just cookies anymore

Anyways, I thought I’d share my variation of the recipe below. Using cookie cutters was pretty easy, I just put it on top of a sheet of aluminum foil, filled the mold halfway and wrapped it with foil. I steamed as normal and popped them out of the mold as soon as I could touch them. I really considered the snowflake cutter, but the creatures really wanted to be created. Enjoy!

Porcini Apple Sausages
Makes 8 sausages of normal size or 15 animals (depending on your cookie cutter sizes)

No penguins were harmed in production


  • 2 1/4 cup vital wheat gluten
  • 1/2 cup nutritional yeast
  • 1/4 cup chickpea flour
  • 2 T veggie broth powder (mine had salt in it, if yours doesn’t, add 1 tsp of salt)
  • 2 T onion powder
  • 2 tsp dried sage
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1 tsp ginger powder
  • 1 Tbl chopped dried shiitake
  • 1 Tbl chopped dried porcini
  • 16 fl oz water
  • 2 cloves garlic, minced
  • 2 Tbl olive oil
  • 2 Tbl soy sauce
  • 1/4 cup grated apple

Traditional sausage shape


  1. In a medium sized mixing bowl, mix the dry ingredients (gluten to porcini).
  2. In a separate bowl, whisk together the wet ingredients (water to apple).
  3. Add the wet to the dry ingredients.  Mix until it all comes together.
  4. Form into logs, patties or pack into a cookie cutter and wrap in foil.
  5. Steam for 35 minutes.  Cool, unwrap and store in an airtight container in the fridge for up to a week. (or freeze for a few months).
  6. To eat, I’ve been searing them and eating them sausage dog style but you can chop, cube or slice them and throw it on pizza, in stews, sauces or whatever you fancy.

I really like this recipe because the apple gives it a lot of moisture while the mushrooms give it a nice earthiness.  Definitely a fall recipe but still delicious regardless.

5 Responses to “Schmurkey Stuffing Sausages”

  1. Veronica Says:

    That is ADORABLE. What fun!

    I’m a fan of the kangaroo. But I’d probably have the same issue and want to admire play with them rather than eat them.

  2. Amy Says:

    You have been busy! I can’t decided what I want to make first… I’d have a difficult time eating such cute lil’ vegan sausages too! I will for sure be trying the crystallized ginger, as that is a key ingredient in my ginger cookies.

    The hike was about 14 miles in a loop. Tim thought you and Matt would enjoy it, and maybe next time, we could coordinate a trip?

  3. jess Says:

    I too, am finding those sausages adorable!

  4. KimmyKokonut » Blog Archive » What’s in MY freezer? Says:

    [...] Sausages [...]

  5. KimmyKokonut » Blog Archive » Happy Thanksgiving! What did I serve? Says:

    [...] Sage Seitan Creatures (recipe here) Maitake-Shiitake Gravy Roasted Garlic Mashed Yukon Golds (I used almond milk this year, yum!) [...]

Leave a Reply