August 24th, 2008
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!
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)
- 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
- In a medium sized mixing bowl, mix the dry ingredients (gluten to porcini).
- In a separate bowl, whisk together the wet ingredients (water to apple).
- Add the wet to the dry ingredients. Mix until it all comes together.
- Form into logs, patties or pack into a cookie cutter and wrap in foil.
- 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).
- 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.