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