Un-Sausage and Such!
Hi Guys 🙂
I have recently begun to make my own products at home. Food items, house hold cleaners, to clothing even. But, one of the best items that I have discovered is the Vegan Unsausages from out of the cook book, “Something Better”, by one of my friends Stephanie Howard. I have truly enjoyed this cookbook and the sausage recipe has worked great for a base for me to make my own sausages, instead of purchase the expensive ones from the store.
I am a lover of the Morning Star Maple Sausages, but I don’t like the price, and having a large family to feed, it just isn’t practicle for me to load up on those. So, when I discovered the recipe while attending a 30 day challenge at my church for healthy living, I fell in love. What I learned from the recipe in the book is that you can really take the recipe and work it and make it your own. So, I am going to go ahead and post the recipe from the book, and also include some of the tweaks I made to make the sausage I really like:
3 1/2 cups Water
1/4 cups Bragg’s Liquid Aminos (Purchase from local health food store)
1/4 cup Nutritional Yeast Flakes (You can get these at Whole Foods or some health Food Stores)
2 Tbls oil
2 Tbls Onion Powder
1 Tbls Maple Syrup ( I love the flavor so I use more – Do it to taste)
1 Tbls Dried Sage (very important for the sausage flavor)
1 Tbls Italian Seasoning
1 1/2 tsp Garlic Powder
1/2 tsp Cayenne (I didn’t use because it would have been too spicy for the kids)
3 1/2 Cups quick cooking oats
I have begun to start making different flavors and to make them more full and lest soft like oatmeal when baked, I have begun to add soy curls broken up into smaller pieces. They had a nice texture that reminds me of the morning start texture. I also have been playing with flavors like smoked hickory, Maple glaze, chicken fajita sausage and many others. You can do what you want and you can get as creative as you would like with the mixture.
1. Combine all ingredients, except oats, in a medium saucepan; bring to a boil over heat.
2. Remove from heat; add oats and stir well. Allow mixture to cool for 5 minutes. (I let mine sit for about 30 min)
3. You can at this point either:
a. preheat over to 350 degrees, form small round balls and flatten on a non-stick cooking sheet and bake for 15 min, flip and bake for another 10 min.
b. take plastic wrap, and scoop mixture in to wrap on a counter or table. Form a long sausage roll and tie the ends to and clip. You want to be sure to wrap the sausage rolls at least twice, to ensure they remains safe in the freezer. They should keep for quite some time.
c. when you remove from the freezer and are ready to use, take them out over night and place them in the fridge. They will be ready by morning and be sure when you slice them, to use a wet or oiled knife. The mixture tends to stick to the knife and if you make it wet or oil it, it slices cleaner and makes it easier to place on the cooking sheet with no mess.
This particular mixture allows me to make about 4 or 5 rolls and last our family of 6 for about 1 month. I hope you all enjoy them and remember…..U R LOVED!