{"id":2847,"date":"2017-09-16T14:13:13","date_gmt":"2017-09-16T14:13:13","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=2847"},"modified":"2019-06-18T16:51:18","modified_gmt":"2019-06-18T16:51:18","slug":"vegan-sausages","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/vegan-sausages\/","title":{"rendered":"VEGAN SAUSAGES"},"content":{"rendered":"
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Vegan Sausages<\/div>\t
2017-09-16 08:26:20<\/div>
Serves 4<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Wet Ingredients<\/div>\t\t\t
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  1. \u00bd cup cooked cannellini beans (aka navy beans)<\/li>\t\t\t\t
  2. \u00be cup + 1 tbsp) vegetable stock<\/li>\t\t\t\t
  3. \u2153 cup aquafaba (from the cooked beans)<\/li>\t\t\t\t
  4. 2 cloves garlic, peeled and chopped<\/li>\t\t\t\t
  5. 1 tbsp extra virgin olive oil<\/li>\t\t\t\t
  6. 1 tbsp coconut aminos<\/li>\t\t\t\t
  7. 1 tsp liquid smoke<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Dry Ingredients<\/div>\t\t\t
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    1. 1\u00bc cups vital wheat gluten<\/li>\t\t\t\t
    2. 2 tbsp nutritional yeast<\/li>\t\t\t\t
    3. 1 tbsp buckwheat flour<\/li>\t\t\t\t
    4. 2 tbsp dried onion flakes<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      To cook<\/div>\t\t\t
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      1. 8 cups vegetable stock<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Instructions<\/div>\t\t\t
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        1. Bring the vegetable stock to boil in a large saucepan or stockpot.<\/li>\t\t\t\t
        2. Blend the wet ingredients together in a jug or suitable container until smooth. (I use my trusty immersion blender.)<\/li>\t\t\t\t
        3. Mix the dry ingredients together in a large bowl, then add the liquid.<\/li>\t\t\t\t
        4. Mix well, making sure that everything is completely incorporated.<\/li>\t\t\t\t
        5. Knead for a couple of minutes, then divide the dough into 8 equal parts.<\/li>\t\t\t\t
        6. Cut 8 strips of cling film (saran wrap\/plastic wrap), roughly 30cm (12\") long.<\/li>\t\t\t\t
        7. Place a vaguely sausage-shaped piece of the sausage dough onto the centre of the long edge of each piece of cling film, and roll up into a sausage shape. Tie the ends tightly.<\/li>\t\t\t\t
        8. Refrigerate for at least one hour.<\/li>\t\t\t\t
        9. Unwrap the sausages and place gently into the stock, reduce the heat, and simmer, uncovered, for 40 minutes.<\/li>\t\t\t\t
        10. Once cooked, remove the sausages from the pot, and set aside to cool.<\/li>\t\t\t\t
        11. Re-wrap the sausages tightly and refrigerate for at least five hours to firm up. Overnight is better.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          To heat<\/div>\t\t\t
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          1. We basted the sausages lightly with a seasoned oil and grilled them on the Barbecue, but<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            the original recipe suggests to<\/div>\t\t\t
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            1. gently fry for a few minutes on each side (I recommend either a non-stick skillet with no oil, or a cast iron one with a little oil). If you're going to use them in a casserole, or with a sauce, etc.,<\/li>\t\t\t\t
            2. there's no need to fry - simply add them to your dish five minutes before the end of the cooking time to warm through.<\/li>\t\t\t\t
            3. To store: keep in the 'fridge, in the wrappings for up to a week.<\/li>\t\t\t\t
            4. They also freeze well.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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              Notes<\/div>\t\t\t
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              1. The original instructions said to boil the sausage still IN the cling wrap. My cling wrap is not boil-friendly and also, I don't boil food in plastic, even in the microwave. So! I refrigerated my sausages for a couple of hours before boiling them unwrapped and they held their shape beautifully - so there's no need to boil them in the plastic.<\/li>\t\t\t\t
              2. The original recipe called for pork sausage seasoning, which I have never seen or heard of before, and definitely do not have at home, so I used Spike seasoning instead.<\/li>\t\t\t\t
              3. I also didn't have coconut amigos so I used Bragg instead.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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                Some variations you might want to try<\/div>\t\t\t
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                  Variations<\/div>\t\t\t
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                  1. Italian style - Omit the oil and sausage seasoning, and add...<\/li>\t\t\t\t
                  2. 2 tbsp tomato pur\u00e9e<\/li>\t\t\t\t
                  3. 4 cloves garlic<\/li>\t\t\t\t
                  4. 1 tsp chilli flakes<\/li>\t\t\t\t
                  5. 1 tsp sweet paprika<\/li>\t\t\t\t
                  6. 1 tsp dried oregano<\/li>\t\t\t\t
                  7. 2 tsp dried basil<\/li>\t\t\t\t
                  8. \u00bc tsp black pepper<\/li>\t\t\t\t
                  9. Smoked garlic - Omit the sausage seasoning, and add...<\/li>\t\t\t\t
                  10. 2 tbsp soy sauce<\/li>\t\t\t\t
                  11. 2 tbsp mesquite liquid smoke<\/li>\t\t\t\t
                  12. 6 cloves garlic<\/li>\t\t\t\t
                  13. 1 tbsp poultry seasoning<\/li>\t\t\t\t
                  14. \u00bc tsp black pepper<\/li>\t\t\t\t
                  15. Spicy garlic - Add...<\/li>\t\t\t\t
                  16. 1 tbsp maple syrup<\/li>\t\t\t\t
                  17. 1 tbsp mesquite liquid smoke<\/li>\t\t\t\t
                  18. 8 cloves garlic<\/li>\t\t\t\t
                  19. 2 tsp chilli flakes<\/li>\t\t\t\t
                  20. 1 tsp smoked paprika<\/li>\t\t\t\t
                  21. \u00bc tsp black pepper<\/li>\t\t\t\t
                  22. (Warning - these last ones do tend to mature and become more fiery the longer you store them!)<\/li>\t\t\t<\/ol>\n\t\t<\/div>
                    \n Adapted from yumsome.com <\/a> <\/div>
                    \n Adapted from yumsome.com\n <\/div>
                    Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

                    I love vegan sausages but the store bought ones are really expensive and packed with sodium.
                    \nI tried this recipe with no expectations at all and was so very pleasantly surprised by how great they are! The texture and the flavour are spot-on!<\/p>\n","protected":false},"author":1,"featured_media":2855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[933,653,719,608,718,529,8],"tags":[812,811,629],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2847"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2847"}],"version-history":[{"count":2,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2847\/revisions"}],"predecessor-version":[{"id":2856,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2847\/revisions\/2856"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/2855"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}