I was in two minds whether to blog about these or not. It was very hard to get a photo that didn’t look like…. Well…. Use your imagination.
Tastes more appetising than it looks….
However, these sausages taste a lot better than they look! And the skin makes them extra fun to make.
And, they contain both tempeh and seitan! That makes them vegan level 8 – right?!
Spanish Style Sausage recipe
Ingredients:
Dry-
| 2 x tsp onion granules 2 x tsp garlic granules 1 x tsp sage 1 x tsp thyme 3 x tsp smoked paprika 1 x tsp salt 1 x tsp cumin 1 x cup wheat gluten |
Wet-
| ½ x tbsp. soya lecithin (optional but improves the texture) ½ x tbsp. olive oil 3 x tbsp. port 1 x jar tempeh (230 g) |
Skin –
| 2 x rice paper sheets 1 ½ x tbsp. liquid aminos (or soya sauce) 1 x tsp smoked paprika ½ x tbsp. olive oil 2 x tbsp. boiling water |
Method:
- Put the dry ingredients in a food processor and give them a good mix.
- Add the wet ingredients and whizz until a dough starts to form.
- Take the dough out of the food processor and give it a good knead for 8 mins.
- Roll out into 2 x sausage shaped and wrap up each one in Clingfilm.
- Pop into a steamer and cook on a medium heat for 45 mins.
- Take out of the steamer and allow to cool before removing the Clingfilm.
- Make a marinade for the skin by mixing all of the ingredients apart from the rice paper.
- One at a time, soak the rice paper sheets in the marinade until beginning to soften.
- Roll up each sausage in one rice paper sheet.
- Heat up a frying pan with a little oil and add the sausages. Fry on each side until browned.
I sliced up each sausage and added to a spicy tomato sauce to make a tasty Patatas Bravas <3
Topped off with homemade vegan cheese <3
Flash-Gordonette…X
