Best 3 Vegan Andouille Style Sausage Recipes

VEGAN ANDOUILLE-STYLE SAUSAGE

Steps:

• Combine the dry ingredients (vital wheat gluten, chickpea flour, nutritional yeast flakes, smoked paprika, oregano, salt and pepper) in a medium bowl and stir to mix.
• Place the chipotle peppers, garlic, and 1/4 cup of broth in a blender or food processor and blend until well smooth. Add the rest of the ingredients (the remaining 3/4 cup broth, maple syrup, olive oil, soy sauce, tomato paste, and liquid smoke) and blend until smooth.
• Add the contents of the blender into the dry ingredients and mix with a fork until wet and dry are incorporated.
• Divide the dough into 4 equal pieces. Shape each piece into a roll about 5 inches long--they don't have to be perfect--and wrap up in a piece of foil like a Tootsie Roll, twisting the ends.
• Place in a steamer basket, cover and steam for 40 minutes.

HOMEMADE VEGAN SAUSAGE

Steps:

• Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
• Have ready 4- 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 4-6 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.
• Place wrapped sausages in steamer and steam for 40 minutes.

ANDOUILLE SAUSAGE

Steps:

• Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
• Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
• Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
• Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
• To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.