I love those little
frozen veggie sausages that come in a box. I don't love buying frozen food from
a factory, though. I'd much rather make it myself.
My first try at
making my own sausages was this recipe. It
was good! But it wasn't what I was craving, exactly. I tweaked the spices a
bit, and it was closer, but still not quite right. Then I decided that the
large amount of wheat flour in the original recipe, being used as a binder, was
the problem. It seemed to be muting the spices too much.
I tried one more
time, using a mashed potato and some chickpea flour in place of the wheat
flour. This version is a bit more delicate than the first ones I made, and as
such they need to be baked instead of pan-fried. But the flavor? Nailed it.
These use the Italian
Sausage Spice Mix that I posted yesterday, but with the addition of sage,
they taste like regular breakfast sausage, and they were exactly the flavor I
was craving. Now I just need to find a biscuit recipe I love and I will have
achieved breakfast nirvana.
Vegan Sausage Patties
1 medium potato,
about 8-ounces
3/4 cup tvp
2 cloves garlic, put
through a garlic press
1/2 teaspoon liquid
smoke
3 tablespoons soy
sauce
1 tablespoon olive
oil
1 tablespoon
molasses (not blackstrap)
1 teaspoon Italian
sausage spices
1 teaspoon sage
3/4 cup boiling
water (I used water left over from steaming the potatoes)
2 tablespoons
chickpea flour
Peel potato and dice
into 1/2-inch pieces. Steam until tender, about 10 minutes. Transfer to a bowl
and mash very well with a potato masher (lumps of potato will make these
crumble.)
Combine the tvp,
garlic, liquid smoke, soy sauce, olive oil, molasses, Italian sausage spices,
and sage in a medium bowl. Pour boiling water over the top. (I used water left
over from steaming the potato.) Set aside for 5 minutes so that the tvp will
absorb the water.
Oil a baking sheet.
Preheat oven to 375 F.
Stir the mashed
potato and chickpea flour into the tvp.
Turn the mixture out onto a cutting board and press to about 1/2-inch
thickness. Use a 2-1/2-inch biscuit cutter to cut sausages. Carefully transfer
to the baking sheet and repeat with remaining sausage dough.
Bake for 20 minutes,
turning over after 10 minutes.
Makes about 14
sausages for about 6 servings.
Love the idea of using potato! If you just want to make Italian sausage, do you still use the liquid smoke and soy sauce and just omit the sage?
ReplyDeleteThanks,
Lea
Thanks, lea! I have not made this particular recipe as Italian sausage (I used the spices in seitan instead). But if I were to make this as Italian sausage, I would probably leave out the sage and liquid smoke, and then use a whole lot more of the Italian sausage spice mix - maybe as much as 4 teaspoons. I see I have more experimenting to do!
ReplyDeleteThose look delicious! I've never thought of using potato in a patty before.
ReplyDeleteThanks, Dawn! I was pretty pleased with how well the potato worked.
DeleteI just made these for vegan mofo 2013! I tagged your site, hope that is ok. Also, will be tagging you soon for chu chee, love your blog!
ReplyDeletehttp://hiyafood.blogspot.com/2013/09/breakfast-sliders.html?showComment=1378573923597#c1820441869354164519
I'm so glad you liked them Beedi! Thanks for linking back to me.
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