Spicy Italian Sausages

Right out of the foil, originally uploaded by teeveeolantern.

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:



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5 responses to “Spicy Italian Sausages

  1. I really need to try these! I feel like the only vegan on the planet who hasn’t steamed a seitan sausage.

  2. organicgoddess

    And they really are just as easy as Julie makes them look. Even if you have to mix up your own “chick’n” seasoning (which I recommend because most brands on the market are just corn sugar and salt with some onion and celery seed thrown in), it’s a very quick and easy process. If you don’t want to grate all that garlic, you can throw it along with all the wet ingredients into a blender.

  3. welcome to the sausage club! wow, that sounds kinda dirty.

  4. I found you Lisa!! These sausages were awesome! Thanks for making them! Now I’m going to try on my own! I’ll let you know how they turn out!!

  5. organicgoddess

    Here is the new link to the original recipe:

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