Happy New Year, and Veggie Sausage

Please forgive my week-long delay in publishing this.  Now please enjoy the only post I’ve ever written with a massive hangover.

Clean Plates!

Clean Plates!

I’m sipping ginger kombucha and hoping my stomach settles some time today as I write this. I rang in the New Year last night with some of my closest and oldest friends, ate a lot of food, and drank an unknown quantity of whiskey. Hence my stomach’s need to settle.

I did prepare for this situation though, by planning ahead for my first breakfast of 2015: I sent my manfriend to the store for coffee beans and eggs yesterday while I stayed home and made fake sausages and unpacked a gallon of sauerkraut. Sauerkraut is necessary for New Year’s Day so you have good luck in the new year, and as an added bonus it is cheap and easy to make, as well as great for your micro-biome. I’m not sharing how to make kraut today because there are too many other people more qualified than me, but I will share with you how I made my meatless sausages! I made them up as I went along, so understand that the measurements are not precise, but they were awfully tasty.

Veggie Sausage

Ingredients
1 cup cooked lentils, well drained
1 cup cooked white beans, well drained
1 cup rolled oats
1/2 cup cooked pearl barley (brown rice should also work, I just happened to have cooked barley on hand)
1/4 cup walnuts
1 medium onion
lots of garlic (I used a bunch of those tiny cloves from the center of the head and I didn’t count)
1/2 a medium apple, cored and chopped
3 Tblsp nutritional yeast
1 Tblsp tomato paste
1 tsp soy sauce
1/2 tsp salt, or to taste
1 tsp each of several different dried herbs; I used oregano and thyme and lemon-pepper seasoning blend. Put in sage too. I don’t know why I don’t have it.
1 tsp each of ground coriander, paprika, and turmeric (smoked paprika would be great!)

1. Start by grinding up the onion, garlic, herbs and spices, and walnut in the food processor until you have a chunky paste.
2. Add the beans and lentils, oats, barley, tomato paste, and yeast. Pulse until combined but not totally smooth.
3. Taste for seasoning and once you’ve got it just right, add your apple chunks and pulse a few more times. You want to be able to see some bits of apple.
4. Refrigerate the goop for about half an hour, then shape into links or patties. Actually, make patties because links kind of look like dog turds. Then put them back in the fridge until you’re ready to cook them, even overnight.
5. Cooking method is where I’m not sure what to tell you. I pre-baked mine yesterday at 400 for about 20 minutes (both links and patties), then fried them this morning. They were way too brown and a little dry. I think you’ll get the best results if you fry them in a bunch of oil from raw goop, but that will take forever. So that being said, also feel free to bake them on a parchment-lined pan or greased pan (for more oily sausagey results). Do them like any of my burgers, but perhaps less time since I assume you’ll be making smaller patties. Sorry to be vague. I trust you though. You’re smart people who are probably less hungover than me, and you can figure it out.

We also had grapefruit, grits, bagels, eggs, and coffee for breakfast today with our good-luck kraut and sausage. Put ketchup on the sausage. Why don’t we ever buy ketchup?

Bon appétit! And happy New Year!

Advertisements