SANDY'S SUMMER SAUSAGE
This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side.
Provided by SANDY WITEK
Categories Main Dish Recipes
Time P1DT2h15m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
- Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 1 g, Cholesterol 34 mg, Fat 10.3 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 3.5 g, Sodium 895.8 mg, Sugar 0.2 g
SEITAN PEPPERONI
Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself.
Provided by mezzinane
Categories 100+ Everyday Cooking Recipes Vegan
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in a large mixing bowl.
- Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
- Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 8.7 g, Fat 3.4 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 0.4 g, Sodium 348.8 mg, Sugar 1 g
SPICY SUMMER SAUSAGE
Make and share this Spicy Summer Sausage recipe from Food.com.
Provided by KeyWee
Categories Meat
Time 1h40m
Yield 4 six inch rolls
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredients& mix well.
- Roll into four rolls of equal size.
- Wrap tightly in plastic wrap& refrigerate 24 hours.
- Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
- Cool& wrap in tin foil- refrigerate or freeze.
Nutrition Facts : Calories 755.3, Fat 52.1, SaturatedFat 20, Cholesterol 231.3, Sodium 228, Carbohydrate 3.2, Fiber 0.8, Sugar 0.9, Protein 64.3
SPICY SEITAN
This is the seitan recipe I came up with after looking at two fairly popular recipes (http://vegandad.blogspot.com/2008/06/veggie-lunch-meat.html and http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959&p=1). This recipe makes a nice sized (7 to 8 inches I suppose) sausage like loaf and can probably be easily changed to your taste based on what spices you use. Note: if you want it to be more like the former recipe (like lunch meat) cook it longer (30-45 mins steaming, 45 mins baking), if you're looking for a nice ground beef substitute 30-35 mins steaming, then another 30-35 mins baking is better. I've used the longer cooked seitan in stuffing and the lesser cooked in dirty rice. Both were thoroughly enjoyed by all involved! I hope you enjoy it too!
Provided by Raven D
Categories Lunch/Snacks
Time 1h10m
Yield 1 loaf (, 12-24 serving(s)
Number Of Ingredients 13
Steps:
- Sift together all dry ingredients in a large bowl.
- In a separate bowl, mix wet ingredients.
- Add the liquid mixture to the dry ingredients.
- Knead until well mixed and shape into an 8 inch (or so) loaf.
- Lay out a fairly large sheet of aluminum foil, place the loaf in the center, and wrap foil around loaf lengthwise, twisting the ends to form a sausage link-like loaf.
- Steam loaf (still wrapped in foil) for 30-45 mins (see note in description).
- Pre-heat oven to 350°F.
- Place loaf (still wrapped foil) on a baking sheet or in a pan and bake for 30-45 mins (see note in description).
- Remove, unwrap, let cool, and enjoy!
Nutrition Facts : Calories 62.1, Fat 5, SaturatedFat 0.4, Sodium 322.7, Carbohydrate 3.4, Fiber 1.4, Sugar 0.8, Protein 2.1
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SEITAN SAUSAGES - LEARN HOW TO MAKE THEM AT HOME!
From plantpowercouple.com
5/5 (1)Estimated Reading Time 7 minsServings 8
- First, make the bean puree: Open the can of beans and do NOT drain them. Pour the contents of the can directly into a blender or food processor. Then, fill the can with hot water to its brim and pour that into the food processor as well. Blend on high for 30 seconds or until everything is a nice smooth puree. Measure 1 1/3 cup of this mixture and set it aside. This will be what you use for the sausages. You will have quite a bit of bean puree leftover, so wrap that up and place it in the fridge to add to future soups or more sausages.
- Next, prepare your steaming mechanism + make your seitan dough: Add the dry ingredients to a large mixing bowl and use a whisk to combine. Use a wooden spoon to create a well in the center of your mixture and pour in the wet ingredients. Remember: Only use 1 1/3 cup of that bean puree! Stir the mixture until it’s rough and lumpy but there are no more floury spots. Then, get in there with your hands and knead the dough together for no more than 30 seconds.
- Now, it’s time to wrap and steam your sausages: Prepare 8 squares of tin foil (about 6-8 inches long each). Place the seitan dough on a cutting board and slice it into 8 equal-ish pieces. For me, it’s helpful to cut it in half, and then cut those halves in half, then cut those 4 pieces in half. Lay your first tin foil square flat on the counter and use your hands to shape the first piece of dough into a long sausage. Place the seitan across the bottom of your tin foil and carefully roll upward until it’s completely wrapped. Twist the ends as needed, kinda like a Tootsie roll. Repeat for each sausage. Throw these sausages in the steamer, cover, and let them steam for 30 minutes.
- If you’re freezing the sausages, allow them to cool completely before adding them to a freezer-safe container or zip-lock bag. If you’re cooking them right away, heat a large cast iron pan on medium high and add a Tbsp of refined coconut oil. Let the coconut oil melt as you carefully remove the sausages from the steamer and (even more carefully), unwrap them. Add the sausages to your cast iron pan and cook for 1 minute on each side, or until you get that nice brown char.
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5/5 (13)Category Main CourseCuisine American, BritishTotal Time 1 hr 30 mins
- Pour the slurry into the mixing bowl. Using your hands combine the slurry with the dry ingredients until incorporated into a shaggy dough. Knead the dough against the side of the mixing bowl to ensure that no dry ingredients are left behind.
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Cuisine AmericanTotal Time 1 hr 45 minsCategory Main Course, Mock Meat, SandwichCalories 376 per serving
- Add vital wheat gluten to a medium-sized bowl and set aside. Add the entire can of chickpeas (water aka aquafaba included) and the rest of the spicy seitan sausage ingredients into a blender and combine.
- Pour the chickpea mixture into the vital wheat gluten bowl and use a silicone spatula to combine. Once the mixture gets too hard to handle with the spatula, use your hands to knead the dough until no vital wheat gluten remains. Let the dough hydrate for 30 minutes.
- Bring a large pot of water to a boil. Divide dough into 8 equal parts and use your hands to shape each piece into a log. Roll each piece in foil like a giant Tootsie Roll and use the structure of the foil to continue to shape the seitan. It's ok if they aren't perfect! As the seitan boils, it will expand. Once you have all of your seitan sausages shaped, add to the water and boil for 15-20 minutes.
- Preheat oven to 375 degrees. Use tongs to remove foiled seitan and spread across a baking sheet (keep the foil intact!). Bake seitan for 20 minutes.
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