Julie Hasson: Hi! I’m Julie Hasson. Welcome to everydaydish. I want to show you how to make a fabulous recipe for a Spicy Italian Vegetarian Saugage. And yes, I did say vegetarian and they are out-of-this world good, perfect to throw into stews and soups and that sandwiches you name it, you can use the Saugages for it. So, I want to show you how to make it, come on over here and let’s start cooking. Okay, to begin with I have vital wheat gluten and the brand that I like to use as Bob’s red mille that comes out consistently for me every time. You just want to make sure when you are using the gluten flower that you spoon it and scrape it into your bowl, you don’t want to pack it down because that will affect the amount of liquid we are adding in here.
Okay, so we have our gluten flour and to that we are going to add Barbanzo bean flour and we’ve got some vegetarian chicken flavor this is called Bill’s Best Chik’Nish. The reason I like that one for this particular recipe is that it has less salt in it, so it’s not salty. You could use another vegetarian brown pattern but you are going to want to cut way back on that because there might be a salt in there, often times they have less salt.
So anyway just be careful with that. Now we have some nutritional yeast flakes and we have granulated onion, there is lot of ingredients in this, but that’s what’s gives it all of it’s incredible flavor. We have salts and I’m using sea salt, chili flakes, you could omit those, if you wanted something that was less spicy; a little bit of all spice, we have dried oregano, ground black pepper and I like to coarsely grounded and a -- or just like a little food processor or spice mill and smoked paprika and regular sweet paprika.
So, what we want to do is, want to just kind a lightly mix those together our dry ingredients, it doesn’t have to be too well mixed and then we’ve got those. Now for the wet ingredients, we have cool water. Always use cool water, when you are using gluten and never use hot water because it will activate the gluten and it’ll be big mess for you and very hard to work with. So, we have our cool water, olive oil, we have soya sauce and we have a lot of garlic. Now the garlic again goes at that great flavor. Okay, so we are going to just quickly whisk that together. Now, if you want to -- you can also add fennel seeds you could add a tablespoon two of dried fennel seeds. Some people like them, some people don’t and I’m going to go ahead and add those in and they are going to stir in our wet ingredients, we get all that great garlic at the bottom.
Okay and then what you want to do, you want to mix it only until it’s incorporated. Now one of the things I love about sausage recipe is, the fact you don’t have to need it, you don’t have to use a mixture, you literally just use a fork and bowl and the whole thing comes together and it’s really easy to work with. You do have and want to make sure that all of your spices are mixed in well. If you still have a little pockets of dry and this is just it looks like it needs a little bit more water, you could add another tablespoon or so water. You just don’t want it too wet. Okay, so now we have our sausage mix and I’m going to cook this, so easy and you are going to have so much fun with this recipe because it’s endless where you can deal with the sausages.
Okay, so what I do is I take pieces of foil, if you don’t want to use foil you could use it like a muslin towel or flower sack towel that you’ve cut into pieces about the size, but this is what I’m going to use to roll my sausages in. Half cup measure, works really well, so about a half cup of the gluten mixture and put that in, it doesn’t have to be packed you just want about half a cup and then what I do is, very again, really work with and you just shape it just like that, it doesn’t even have to be compact or anything like that, but then what you do is with the foil, if we are going to want to put that over and this is where you kind of want to shape it, and you want to just roll it into your sausage link and twist the end and you got that. Okay, so I’m going to keep doing this with the rest of dove, you want about eight sausages. Okay, here is our last sausage, see how easy this dove is to work with it’s nice and moist, but it, it’s not too firm, it’s really a nice say tender to work with.
Okay, so we have the sausages right here, we are just going to roll this one out and you could make these into smaller links, if you wanted to I buy another, as this is a good size to use. Alright, so we have the last one, we have all eight. Now this is what we are going to want to use is I have this steamer that I got, its very inexpensive I got from an Asian market, but I like it because it has a lots of flat surface area, which is really what you want with the sausages because I need to lie as flat as I can. I have made a lot of these sausages in at one time where I was able to stack them in the steamer and that worked out just fine to, it’s okay, we got to put our eight sausages in here and they need to steam for 30 minutes and then they are done. I mean it’s so simple. You are just kind of have so much fun these especially, being vegetarian if you felt like you really miss sausages or you don’t want to spend our fortune on some of the different brands of vegetarian sausages out there. Well, this is your ticket. Okay, so we are going to put the lid on and set the timer for 30 minutes and then we’ll have sausages.
It’s been 30 minutes that they have been steaming, so they are ready to take out now. If you want to -- at this point you can take the lid off the part and let them you know, just sit there for another 10, 50 minutes it wont hurt them at all, but you don’t want to let them steam any longer than that’s. Okay, now we are going to open it up; the magic begins and they are hot, very hot. And this is what you wind up with this beautiful looking sausage, it will firm up over night refrigerated, we know once it’s cool you throw it in the refrigerator, it’ll firm up over night and you get these gorgeous slices of sausages and they are is so much fun, I mean literally I’ve been throwing them in everything. Quick tip about the sausage to, when you are making the sauteen it can tend to stick to the bowl, so I find that it works better with a glass or ceramic bowl and use cold water and soap to clean it out and you can run it through the dish wash or end that it’s like a no mess, no fuss easy, peasy way to clean up after your sauteen. So, let’s just slice into this, so you can see; oh, this is just gorgeous, yam really hot or also pop a piece in my mouth when I actually, I’m going to dip one of these.
Okay one more thing, I have to tell you, I have been so inspired by this recipe. Did I’ve made all kinds of variations on it? I’ve done chorizo, I’ve done apple sage, I mean it is endless; the fibre combinations you could do. So, I want to challenge you to come up with all kinds of variations on this sausage recipe and the fame and I can’t wait to see what kind of recipes you guys come up with and flavor combinations and all of the details are going to be up on our website. Just go to the everydaydish.tv website and click on the blog for more information on the challenge and for the recipe of course you can go to eveydaydish.tv and there is a recipe, the video and so many other delicious recipes as well. And I can’t wait to see all the wonderful combinations of sausages that you guys come up with. So, go make the sausages, have fun and start cooking. See you later on EveryDayDish.
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