I tried something like this I saw in a magazine a few years ago and recently after reading the ingredients of store bought vegetarian sausages, I thought I really ought to make my own again. They taste a lot better too! Don’t be put off by the long list of ingredients, its mostly spice and flavourings, and everything can be pretty much thrown into your Blender or a food processor, all together. I like to grind as much of the spice as I can first. I also add some chipotle chillies which give them an even better smoky flavour, do try and get some. You can mix the spice up a bit as usual, add some chilli powder if you want it extra hot.
Once I make the mix, I shape the sausages and then cover and leave in the fridge for at least 6 hours. You get a better flavour this way, and they will be a bit firmer, but you can leave this part out if you’re pushed for time. You could also make the sausage mix the day before and keep in the fridge overnight.
If you can’t wrap them and boil them for some reason, you might like to try covering them in foil and baking them. I have never tried this method, but they will cook done like this.
Makes 8 large sausages
- 1 tablespoon chia seeds, soaked for 20 mins in 3 tablespoons water
- 1/3 cup sun dried tomatoes
- 1/4 cup dried apricots
- 3 medium dried chipotle chillies
- 1/2 white onion, roughly chopped
- 1 cup ground flaxseed
- 1/4 cup each of almonds, cashew nuts and walnuts
- 1/2 cup cooked brown rice
- 1/2 cup stoneground buckwheat flour
- 1/3 cup apple cider vinegar
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- 1/2 cup water
- 3 cloves
- 1/2 teaspoon peppercorns
- 1 teaspoon coriander seeds
- 1/4 teaspoon ground cinnamon, I grind from a cinnamon stick
- 2 bay leaves, broken up well and ground
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon sweet smoked paprika
- 2 teaspoons hot smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- All the spices should be ground first, I do this in a mortar and pestle. If you don’t have one, make sure you have the ground versions.
- You can make this in a food processor, by adding everything altogether and mixing until a dough is formed. Or I use my blender, adding the rice first and then the everything else apart from the flour and ground flaxseed. Mix on high for 1- 2 minutes, using the tamper tool, transfer to a bowl and mix in flour and ground seeds.
- You may need to add a bit more water, or a bit more flour until you get a nice dough which can be easily shaped with your hands. Expect it to be a bit sticky.
- Once well combined, shape these into about 8 large chorizo style sausages. It’s easier to shape with wet hands.
- Refrigerate for 6 hours, if you have the time.
- Wrap them in cheese cloth, or muslin and tie with string.
- Boil them in about 1 litre of vegetable stock for 30 minutes.
- Cut the ends of the cheese cloth and unwrap your sausages.
- Leave to cool down.
- Fry them on all sides in a little coconut or olive oil.
- Slice and serve.