SAUSAGES

based on/adapted Gaz Oakley Sage & Apple Sausages

DRY Ingredients

  • 2 1/2 cups vital wheat gluten
  • 1/2 cup chickpea flour

    WET Ingredients
  • 1 cup apple juice
  • 1 cup low sodium vegetable broth
  • 1 red onion
  • 6 cloves garlic
  • 3 tablespoons tomato paste (or ketchup if it's easier)
  • 1 tablespoon liquic aminos or soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon powdered sage
  • 1 teaspoon dry thyme
  • 1 teaspoon fennel seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric

    • Blend wet ingredients, add to dry, form into a dough and knead for full ten minutes. The more you knead the dough, the better bite the product will have.


    Once kneaded, form into sausage shapes.a
    I use a 1/3 measuring cup to keep roughly same size.
    While forming the sausages, start heating a pot of 3 cups vegetable broth, 3 cups water.
    Cut up squares of parchment paper and wrap tightly.

    Place them into the simmering pot of broth, keeping at a very low simmer for 50 minutes.

    Unwrap, freeze, or fry now (or later) in 1/2 tsp oil.

    Makes approx. 13 sausages.

    Goes great with Apple & Onion Chutney or Barbeque Beans!

    Nutrition Info:
    Calories: 143 | Carb: 14 | Protein: 19 | Fat: 3 | Sodium: 201 | Fiber: 1

    Vital Wheat Gluten rocks! Check out that protein:calorie ratio!