These (unfortunate looking, but great tasting) Spanish style chorizoish sausages go against nearly every rule I made about this site. I usually like only a few ingredients, nothing processed and quick to make. These contain processed vital wheat gluten, have 30,000 ingredients and take a couple of hours to make with a lot more flapping around than I usually like.
That said, anything is OK in moderation and these are definitely worth the wait. They make 6 HUGE sausages with each one being big enough to feed a couple of people (or one Juddy/hungry human). They also freeze well so I always have some in the freezer, ready to thaw out and make tacos with at any time. They may be processed but they are LOADED with protein, each one has well over 30g protein, which is HUGE.
As with all fake meats, it is the texture that sways people. It is almost impossible to get a sausage texture using flour, I don’t care what anyone says. That said, the flavour is there so when you get used to the slightly more chewy texture, they are really enjoyable to eat. They are similar to Tofurkeys sausages, texture wise, if you have ever had those. To get around the chewiness slightly, I like to cut them into slices and then fry them in a little oil to finish.
I like to make either a Spanish style casserole with these, served with mash or in tacos, I have a great taco recipe coming using these sausages, next week.
They are also a match made in heaven when paired with my chipotle cashew cream. Trust me!
Get these into ya!
Makes 6 huge sausages
- 2 cups vital wheat gluten
- ½ cup chickpea flour
- 2 tablespoons smoked paprika
- 1 tablespoon fennel seeds
- 1 teaspoon cumin
- ½ teaspoon dried chillies
- ½ teaspoon cayenne pepper
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 400g can cannellini beans, drained and rinsed
- 1 cup vegetable stock
- 3 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- ½ teaspoon tamari
- Start by toasting the fennel seeds in a dry pan for around 30 seconds over a medium heat, stirring regularly
- Add the fennel seeds along with all the other dry ingredients to a mixing bowl and mix well
- Add the oil to the same pan you toasted the fennel seeds and fry the onion, stirring regularly for around 5 minutes
- Add the garlic and fry for a further 2 minutes
- Add the onion mixture and all remaining ingredients to a blender and blend until liquidised
- Add the wet ingredients to the dry ingredients and mix
- Sprinkle some chickpea flour onto a clean surface, add the dough and kneed for about 10 minutes. You shouldn’t need to add anything, but if it is a bit dry, add water. If a bit wet, add some vital wheat gluten
- Give the bowl you mixed the dough in a quick clean, add a tiny amount of oil and then leave then add the dough, spinning a little to coat in oil. Cover with a tea towel and leave for about 20 minutes
- Divide the dough into 6 pieces
- Tear off 6 pieces of aluminium foil, about 30cm x 30cm
- Roll each piece of dough until you have a nice sized sausage (hehe)
- Roll up each piece (like a cigar) in the aluminium foil and twist at the end, allowing a little for the dough to expand
- I like to double wrap as the dough expands so much, it can push out of the foil, so I use cling film to re-wrap and twist at the ends again. There is no danger of any plastic getting into the sausages as they will be so wrapped in foil
- Add a large pan of water to a high heat and lower to simmer
- Simmer the sausages for around an hour
- Get it into ya!!!
The Smiths “Meat Is Murder”
How have I never included a Smiths album on here??? That is crazy. I have to rectify this right now.
“Meat Is Murder” is not my favourite Smiths album, that will be included here at some point, but I thought it would be fitting to add this one. It is a vegan website after all.
Although not my favourite, it is still an incredible album. Marr was catching his stride and really starting to cement his legacy by this point. Give it a spin.