A very spicy Italian vegan sausage, right out of the foil it was steamed in.
I’ve been going a little mad this week making Julie Hasson’s Spicy Italian Vegetarian Sausages, from her blog and web tv show “Daily Dish.”
They are just as easy to make as the video shows and they are delicious! If you make sure to twist the foil nice and tight, they steam up beautiful and firm. I’ve eaten far to many of these this week!!
BTW, I used a simple recipe to make my own “chicken flavoring”. It’s from Karen Davis’s book “Instead of Chicken, Instead of Turkey”.
Here it is. It makes enough seasoning for two batches of sausage.
“Chicken” Style Seasoning 1
2 tablespoons nutritional yeast
2 tablespoons parsley flakes
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon thyme (whole or ground)
1 teaspoon ground sage
1 teaspoon ground celery seed
1/2 teaspoon marjoram
1/2 teaspoon salt
Measure ingredients into a jar with a tightly fitting lid. Shake and store in a dark place.
Lisa’s notes: I skipped the sage (David is not a fan) and I also skipped the parsley flakes. I intended to add fresh parsley to the sausage mixture instead, but completely forgot about it, and they were still delicious.
There are so many spices and seasonings in this mix, and in the sausages, don’t panic too much if you are out of one or two of them. The onion powder and the celery seed, however, really add to the “chicken-y” flavor of the mix.
BTW, I increased the red pepper flakes to one tablespoon (we really like stuff spicy), but for most folks, one – two teaspoons should be plenty. I used all smoked paprika in the second batch and it was delish.
Go here for the recipe and watch the video so you can see just how easy they are to make: