Make your own sausages? Yep, it ain’t that hard. These are great to batch make and freeze just take them out the night before for a lazy weekend fryup. Hey, they might not be the healthiest but man are they tasty!
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| Cheezy gooeyness, if thats a word. |
Ingredients:
170 g Vital wheat gluten,
30g Gram flower,
3 TBSP Nutritional yeast,
1 TSP Sugar
1 TSP Salt,
1 TSP Ground Black pepper,
1 TSP Paprika,
1 TSP Nutmeg,
1 TSP Garlic Powder,
3/4 TSP Ground ginger,
150 MM Cold water,
3 TBSP Tomato Puree
1 TBSP Olive oil,
1 Block Violife Cheddar
Yield: 8 chunky sausages.
Method:
Get your mixer ready with a dough hook.
Add all dry ingredients into mixer bowl and mix well.
Combine water, tomato puree and olive oil and add to the dry ingredients.
Blend for about 5 min.
'''
'''Once you have achieved the clumpy consistency pictured you are ready to knead
Pour the dough on to a board and continue to knead.
Once you have one large ball roll into a log shape, then cut into 8 even sized slices.
With a rolling pin roll each slice flat.
Chop your block of cheese (I used Violife original) into 8 equal strips and place 1 slice into each of the flat sausages.
'''
'''Roll the sausages ensuring the ends of the sausages are sealed to keep in all that cheesy yumminess!
Wrap each sausage in foil and twist the ends tight.
Pop in the steamer for 30 min.
Seamed and ready for pan or wrapping for storage
Once complete pop them straight onto the pan for bout 5 mins on a medium heat turning frequently until golden brown.
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| Sizzle Sizzle! |
If not using straight away let cool wrap tightly in cling film and refrigerate for up to 3 days or freeze.
I love to make these and serve with our Scrumptious tofu scramble. Recipe here ===>https://steemit.com/vegan/@moonunit/scrumptious-scrambled-tofu
This recipe was first published on Feoilfreefamily.com. I would love to hear how you get on with making and devouring them!!
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