Saturday, January 29, 2011

Vegetarian Sausage?

I believe there must be some Vegetarians who read my blog, and who were sorely bored (or even affronted) with the several posts on my efforts to make sausage.

Here's a peace offering. None of these are my own recipes, but I have provided links where I had them..

Veggie Sausages

You can adapt any recipe by replacing the meat with beans or grains, and adding eggs or egg whites. These can be formed into patties and fried or roasted , or put into Casings. If the vegetarians can't eat the casings, a substitute, albeit expensive, is to use leeks. Trim whole leeks and blanch in simmering water for 2-3 minutes, then drain and place in cold water. When cool, gently push the center out of the leeks, and use the hollow leek outer pieces as casings. Or, try this recipe:

Polish Veggie Sausage

8 ounces tempeh

1 can (15 ounces ) cooked beans (any color), drained and rinsed (I use red kidneys)
1/2 cup chopped onions
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp freshly ground pepper
1 tsp kosher salt
1/2 tsp dried savory
1/4 tsp ground allspice
2 large egg whites
2 Tbsp olive oil
1/2 cup fresh breadcrumbs

Steam tempeh for 10 minutes, cool, then coarsely grate with a box grater.
Put in a food processor with all the ingredients, and pulse until thouroghly blended. Place in pastry bag (or large ziplock bag with a corner cut off).

Lay a sheet of plastic wrap on the counter. Pipe a 3/4 inch line of the sausage mixture along the plastic fo about 5 inches. Gently roll up the plastic wrap into a sausage shape. Tie off one end with kitchen string, then tighten the other end and tie off.

Continue until all sausage is used up. Place in simmering water, and poach gently for 10 to 12 minutes. Plunge into an ice bath, then cool completely.

t serve, gently reheat in a little oil until lightly browned.
From Richard in Norway

Garden Sausage

Makes 2 large sausages, enough for 8 to 10 appetizers or 4 entrées

Serve this vegetarian sausage as an appetizer with crusty French bread spread with mayonnaise spiked with Creole mustard. It’s a delicious accompaniment to pasta, risotto or oven-fried potatoes. Freezing is not advised, as it spoils the texture.

2 ribs celery, cut into 1-inch pieces
1/2 small red bell pepper, seeds and stem removed, cut into small chunks
8 ounces mushrooms, stems trimmed, cut into small chunks
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced green onions
1 teaspoon pressed garlic
2 large dried bay leaves, midrib removed, ground in a spice mill
1 teaspoon chopped thyme
1 tablespoon chopped sweet marjoram or Italian oregano
1 teaspoon chopped sage
2 tablespoons chopped parsley
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground allspice
1/2 to 1 teaspoon salt
1 cup cooked rice
1 egg, beaten well
2 to 3 tablespoons soft bread crumbs
Additional olive oil to brown sausage


Pulse the celery, red pepper and mushrooms in a food processor until they are finely chopped, but not pureed. Wilt them in oil over high heat, stirring continuously. Stir in the sliced green onions and garlic. Add the herbs and spices, heating thoroughly.

Transfer the mixture to a medium bowl; add the rice and beaten egg, mixing well. Sprinkle in enough crumbs to absorb most of the liquid.

Lay a 12-by16-inch sheet of plastic wrap on a clean work surface. Spoon half the vegetable mixture evenly along 8 inches of the long edge. Form into a log by carefully rolling it away from you, wrapping the plastic tightly as you go. Twist the ends closed, and knot one end. Push the filling toward the knotted end to fill the wrap evenly, then tie the second end closed and transfer the roll to a baking sheet. Repeat with the remaining mixture. Refrigerate 1 to 6 hours.

Before cooking, prick the plastic wrap with a sharp, thin knife every 2 inches. In a large nonreactive skillet, heat 1 inch of water to just below simmering. Add the sausages, cover and poach for 8 minutes, or until firm in the center, turning once with a slotted spatula. Cool on a cutting board for at least 10 minutes, then remove the plastic wrap. In a small amount of olive oil over medium heat, brown the sausages quickly on all sides. Remove them to a cutting board and let cool 2 to 3 minutes, then slice each into 10 to 12 pieces.

There's a vegan take on a Glamorgan sausage that looks interesting here:

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