Julie's Sausages!!

After reading about Julie's sausages, I wanted to make them right away! Deciding to do without a store-run for the exact ingredients, I tried to get as close as I could to the recipe using what I had.
Btw: If you're like me, and enjoy cooking shows, you'll definately want to see all of Julie's cooking videos. Bonus! She gives you the recipes, too! What could be better? Well, she makes it fun, too. :)



Chefs in training mixing the dry ingredients:

vital wheat gluten
nutritional yeast flakes
chickpea flour
onion powder
coarsely fresh ground pepper
ground paprika
salt
ground allspice
2 Tbsp poultry seasoning (to make up for the spices I didn't have)

When mixed with the wet ingredents:

Better than Bouillon veg base (to make up for not having Bill's Best)
cool water
garlic
olive oil
soy sauce

the mixture comes together really fast, and it's easy to work with.


Here I am just before rolling the last of 7 sausage logs. Scoop up dough with a measuring cup, and form into logs. I was surprised that the dough wasn't very sticky at all, and quite easy to manipulate.








A unique aspect of this recipe is that you steam the sausages!

Our tamale steamer worked great, as usual, for these kinds of steaming projects. I was able to fit 5 sausages along the bottom, with 2 stacked on top. I do wish it had another shelf as Julie described hers.





After they cooled at room temperature, I removed the tin foil, and stored them in an air-tight container in the fridge.

Don't they look great?

The spices are on spot. No overwhelming flavor, ready to take on your unique spice preference.





Later that afternoon, I served them with pita chips and stone ground mustard. It was a delicious snack for Art and I.

The girls were curious, especially after all the cooking excitement earlier, but neither were brave enough to try it. One of these days, I think they will try it, and I think they'll like it, too.




Again later that evening, Art was mixing us cranberry & vodkas (so rare an event, the bottle is literally over 10 years old, so I took a photo!) and decided that called for cutting another log!! Yes, we are exciting married people.
Next, we plan to sautee it in teriyaki for rolls, or for a tofu scramble, or soup topper. We have some thoughts on the next round of spices, to add other sauces to experiment because the possibilities are endless!