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  • Jeremy LaLonde

Plant Based Sausages

Sick of over-paying for faux-meat sausages at fast food restaurants and the grocery store? You can make a huge batch of your own in no time for a fraction of the price and without all that processed junk in it. Grill ‘em, BBQ ‘em - put ‘em on a bun, slice ‘em up and throw ‘em in with some pasta - whatever the hell you want!

Serves: Makes 10 - you could make them smaller like sausage links if you want to.


INGREDIENTS:

2 1/2 cups Vital Wheat Gluten Flour

1/3 cup of nutritional yeast

2 tbsp onion powder

1 1/2 tbsp garlic powder

1 1/2 tbsp fennel seed, toasted and ground (you could use ground fennel but toasting the seeds makes a WORLD of difference

1 tsp sea salt

1/2 tsp black pepper

3/4 cup dried apple, minced

3 tbsp maple syrup

1 onion, diced and sautéed

1/3 cup tomato paste

2 1/4 cup vegetable stock

1 tsp liquid smoke

1 1/2 tbsp chives, sliced thin

1 tbsp fresh sage


Cheese cloth or tin foil


DIRECTIONS:

In a mixing bowl toss in the first eight ingredients from the vital wheat gluten to the black pepper. Mix that shit up so it’s combined through and through.


In a separate bowl toss in everything else and whisk that awesome sauce together.


Make a small well in the centre of the dry mix and gradually add the wet mixture - start with half and stir it in - continue to add in a little more and stir as needed until you get to the right consistency. You likely won’t need all of the liquid - so don’t just dump the whole fucking thing in! The dough should be sturdy - you should be able to rip it in half but still have a little bit of give to it.



Now - you’re going to need a kitchen scale. Rip off fist sized chunks - you want them to be 100g on the scale. If you DON’T have a kitchen scale do your best to portion them out into 10 equal sized lumps of this sweet-ass mixture.




Next grab 10 pieces of cheese cloth or tin foil (tin foil is a bit easier - if you use the cheese cloth you’ll also need pieces of string).




Grab the hunk of dough and roll it in your hands and shape it like a log (it’s gonna look like something else - but let’s keep our minds clean here). Roll them in the cloth or foil and twist the ends.


Steam the sausages for 45-60 minutes. You can do this either in an instant pot or on the stove - neither is better or worse.


Once finished remove from the heat and let ‘em cool down a bit before opening. Remove the wrapping and let them cool completely. You can eat these as-is or you can do whatever you would normally do with a sausage - the most important thing is that you SMASH THESE INTO YOUR MOUTH!



TIPS:

Try making them as sausage links - cut it down to 50g of weight and reduce the steaming time by about 10-15 minutes.


If you want you could also smash these into discs and make them like sausage patties.


These freeze super well. I don’t know for how long ‘cause I never get to that point before I’ve finished a batch!


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