Home-made sausages | vegan
I've been wanting to make vegan sausages from scratch and we finally did it! They were sooo delicious and I'm sure we'll be making them again very soon. I really hope you give it a shot!
Servings: 14 sausages (each about 50 g)
Preparation: 10 min
Cooking: about 30 min
Cooling: 1,5-2 hours or overnight
Ingredients:
1 cup dry or 2 1/2 cups cooked black-eyed peas*
1 onion
3 medium white button mushrooms (about 145 g in total)
3 cloves garlic
olive oil
50 g sun dried tomatoes
1 Tbsp Worcestershire sauce
1 tsp smoked paprika powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 Tbsp Sriracha sauce
1/4 cup glutinous rice flour**
*If using dry peas, soak them over-night and boil for at least 30 min or until they're soft.
**Normally, vital wheat gluten is used in making vegan sausages. It helps bind all the ingredients and keep the actual sausage shape. However, we were shopping at our local Asian food store and we saw this glutinous rice flour and decided to give it a go. I think it worked really well and I would definitely use it again. But I'm also going to try it with wheat gluten at some point and will update this post to let you know what's the difference.
Instructions:
Blend the onion, mushrooms and garlic in a blender. Don't completely puree them, you rather want very fine pieces.
Heat up some olive oil in a pan. Add the blended mushrooms, onion and garlic. Fry it until everything is well cooked and all the excess liquid has evaporated. Remove from heat and add it to a big bowl.
Blend the beans and sun dried tomatoes in a blender. Add it to the fried mushrooms in a bowl. Mix everything very well.
Add all of the spices and sauces to the mixture. Mix everything well and then add the glutinous rice flour. Give it a good stir.
Take some of the mixture and shape your sausages. I recommend making them smaller rather than too big. Some of our sausages were nearly broken in the middle because they were a bit too long.
You will need to wrap the sausages in baking paper. So cut as many pieces as sausages you have, making sure they're big enough to wrap a whole sausage in. Place the sausages in the baking paper and twist the ends (sort of like a candy wrapper).
The sausages need to be steamed. So prepare your steamer. When it's ready, steam the wrapped sausages for about 15 min.
After steaming, let the sausages cool. Don't remove the paper just yet. When they're cool enough, put them in a fridge for at least an hour. You can prepare the sausages in advance and cool them overnight.
Unwrap the sausages and fry them on a pan with a bit of oil until they're nicely brown. Now, they're ready to eat! Enjoy!
