The first recipe I used was this (the sausages on the left side of the picture): This sausage is gluten free.
Gluten Free Spicy Sausage
The sausages in the photo on the right side of the plate are the ones I've made several times. Basically, they have most of the same ingredients as meat sausages without the pork fat. Once you have the ingredients ready to go, the mixing goes really fast. The thing about Vital Wheat Gluten, it will only absorb as much water as it wants to and nothing more. In other words, if you put too much liquid in the recipe it will only take on the correct amount. This is also a stepping stone to making Seitan (wheat meat). I make mine really spicy and you can tweak the dry spice mix to your liking, so play around with them. Here's the link to the recipe I used. Leave out the oil, it won't make a difference.
Serve both on a whole wheat bun with your favorite toppings. No oil fried potatoes and onions are great, or onions and bell peppers, or onions, bell peppers and spicy marinara sauce. Have fun with them.
I have made those sausages and they are quite good. Have forgotten all about them. Will have to make some more.
ReplyDelete