Sunday, June 12, 2016

Vegan Apple Sausages and Homemade Ale Mustard


Hi again! Sorry I've been away so much lately... I've been busy on the home front and the winter and spring just blew past me. My husband and I bought a fixer upper, then adopted a rescue dog, dug and planted a vegetable/flower garden, and raised a few chicks. We've been painting and sanding, building and planting as well as caring for six animals. It's been great/insane, but I've been really wanting two things this week: homemade veggie sausages and to finally post something here. So here I  am!

When we moved in, the house didn't have a kitchen floor but it did have an operational green house and chicken coop. We have our priorities. 
This is Buckley, he's the sweetest mystery mutt in the world and loves all 5 of his furry and feathered sisters.

Meet the girls: Chips, Peanut and Bernice

Hoping for eggs by Halloween

Now for the food!

I could have made that recipe title longer by including additional descriptors like Yakima Applewood Smoked Sea Salt, Maple Syrup and Ginger, or Brown Sugar and Homebrew but I think that it's plenty wordy as is. These sausages are chewy and savory with little explosions of sweetness from the dried apples. The smoked sea salt is key, if you can find some it's worth having in your spice rack. I thought about adding some hard cider to the dough when it was looking a little dry but didn't end up going for it. Next time I will, because it would add a little more depth of flavor and cooking with alcohol is fun.


Smoked Sea Salt, Sage and Apple Sausages
Makes 6 sausages

1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
3 teaspoons rubbed sage
2 1/2 teaspoons onion powder
2 teaspoons poultry seasoning
1 teaspoon coarse smoked sea salt*
1 teaspoon ginger
1/4 teaspoon white pepper
1/2 cup peeled, cooked and smashed potatoes
1/3 cup dried apples, diced small
1/4 cup olive oil
1 tablespoon maple syrup
2/3 cup veggie broth

To serve: some sort of bread product and Brown Sugar and Ale Mustard (recipe below)

Combine all the dry ingredients (wheat gluten, nutritional yeast, and spices) in a large mixing bowl. Add the potatoes and apples and mix together. Make a well in the center and pour in the olive oil, maple syrup, and broth. Mix well with a big spoon then knead with your hands in the bowl for a minute or two, adding a couple splashes of broth or cider if needed.

Separate the dough blob into 6 equal portions and roughly shape each portion into a log (it doesn't have to be perfect!). Roll each log up in aluminum foil like a tootsie roll. Place in a steamer basket and steam for about 40 minutes. Let them cool a bit before unwrapping and frying in a little oil for maximum taste satisfaction.

*If you don't have smoked sea salt around, go ahead and use the same amount of plain coarse sea salt plus 1 teaspoon liquid smoke. If you don't even have liquid smoke then I don't know, throw in some smoked paprika but it won't be the same!


Brown Sugar and Ale Mustard
Makes 1 3/4 cups

This mustard is of the spicy and complex variety. The better the beer, the better the mustard! I was lucky enough to have saved a homebrew that a buddy made and decided to sacrifice it to the mustard gods instead of chug it down like I wanted.



1/2 cup brown mustard seeds (or yellow if you don't want a spicy mustard)
1 cup ale
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt

Super easy directions: mix everything in a jar, cap it and let it sit on your kitchen counter for 2 days. Pour contents of jar into a blender and blend for a few minutes until it magically turns into mustard! You can either store the mustard in a glass jar in the fridge or let it sit on the counter for another week or two to let the flavors mellow, then when it hits the sweet spot, store in the fridge for up to a year.

Mustard recipe adapted from Miyoko Schinner's The Homemade Vegan Pantry



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