Saturday, January 19, 2008

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
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
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!


Melody Polakow said...

I love the chef's hats!

I can't wait to make the sausages from her recipe. I made my own clean out the fridge seitan and steamed it and LOVED the results... so I'm sure the sausages are awesome!

VeggieGirl said...

the chefs-in-training are doing quite well in the kitchen, I see!! the "sausages" look great!!

julie hasson said...

Vicki, your sausages look fabulous, as do your sous chefs! I wish I lived close enough to come over and have cocktails and appetizers with you. Yum!!

I can't wait to see what you come up with next.

Candice said...

like i always say. You have the best helpers ever!!

I think that i should try and make these sausages you kids are making these days lol.

looking good!!

Anonymous said...

Your sausages look better than Tofurky's! And I love the chef hats too -- your daughters look so intent on what they're doing.

Carolann said...

Your daughters always look so excited in the kitchen! The sausage looks really good!

Alec said...

Oh boy those look good. I'd much prefer making sausages than buying them. Now I know what recipe to use!

madness rivera said...

You made it look so easy. Inspires me to try it. And the kids, forget it. Way too cute.

Theresa said...

Steamed sausages, what a genius idea! I'm surprised the little chefs didn't want to try the sausages after they'd helped to make them!

Regina said...

Holy smokes Vicki! Those look great. Thanks for the link. I can't wait to try them out.

Anonymous said...

So glad you posted about the sausages because I hadn't heard about them!

Thank you!

Chris said...

Vegan sausage, thats creative! Curious to know if you'd be interested in being part of a testgroup to try 4 new vegan PROBAR flavors. E-mail me at probarfeedback [at] Gmail [dot] com. Thanks

Anonymous said...

the chefs-in-training are absolutely cute!!!!!!!

Anonymous said...

I made them per your changes and they were great. I will pre-measure the seasonings and put in small glass canning containers for speedy mix-up. This is a definite keeper. Now please figure the seasonings for a breakfast sausage and I will be done with my eternal quest for great vegetarian sausage!

Virginie Péan said...

I read a recipe of these italian steamed sausages yesterday, on another vegan blog (don't remember which one), but have never tested yet. A test for soon...

zippiknits said...

Start them young! What a great idea and those cupcakes look delicious. The steamed italian sausage sort of remind me of Tamales. What a great Blog you have, always a pleasure to read and snatch up ideas.

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