We were going to have a nice dinner on the balcony tonight but while we were barbecuing it started to rain, so we cooked everything as quickly as we could and brought it inside!
The sausage recipe is from the PPK blog, but I can’t find the entry right now (I had it copied to a text file) so I’m just going to post it here. I like to make a batch of these and freeze them to use up on the grill, a couple at a time.
The recipe is also incredibly versatile and the spices can be changed up depending on what you want it to taste like. I change it up and add garlic powder instead of microplaning garlic, I use navy beans instead of pinto because it’s easier for me to find them, and I never add fennel seed because I don’t love fennel.
– 1/2 cup pinto beans, rinsed and drained
– 1 cup cold vegetable broth
– 1 tablespoon olive oil
– 2 tablespoons soy sauce
– 2 cloves garlic, grated (with a microplane, or very finely minced)
– 1 1/4 cups vital wheat gluten
– 1/4 cup nutritional yeast
– 1 1/2 teaspoons fennel seed, crushed
– 1 teaspoon red pepper flakes
– 1 teaspoon sweet paprika
– 1 teaspoon dried oregano
– Several dashes fresh black pepper
1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
2. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
3. Place wrapped sausages in steamer and steam for 40 minutes. Now they are ready to use in a recipe or put on the grill.