Sunday, November 4, 2012

Simple Italian Sausages from the Post Punk Kitchen

The Picture is taken by me from the sausages I made this morning and here's the recipe : 1/2 cup cooked white beans (great northern or navy), rinsed and drained1 cup vegetable broth1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)2 tablespoons soy sauce1 1/4 cups vital wheat gluten1/4 cup nutritional yeast1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed1/2 teaspoon red pepper flakes1 teaspoon sweet paprika1 teaspoon dried oregano1/2 teaspoon dried thymeSeveral dashes fresh black pepper Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly. Have ready 4 square sheets of tin foil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome. Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. I made a few substitutions.. I didn't put oil in it, I used tomato paste because it gives a much more meaty flavour. I also didn't hae any fennel left for some weird reason...so I used caraway, cause I like caraway :) I also used fresh thyme instead of dried.