Vegetarian sausage-fest

Last weekend I got together with some friends for a sausage making day. The meat eaters made real sausage with real intestines, while the vegetarians banded together to make some gluten free vegetarian sausages (we had some celiacs present). In fact, they go beyond vegetarian: they are vegan. Vegetarian sausages are stupidly expensive, and also impossible to buy gluten free as often the main ingredient is gluten flour, so I was keen to learn how to make them myself. I followed this recipe and instructional video, and went from there for the first one. And for the second variety I based my ingredients on this list. We tried steaming in both aluminium foil and cling wrap, however the aluminium foil gave much better results (they stayed the shape they were supposed to).

Spicy vegetarian sausage

250 g dry soy meat/TVP, purchased from my local asian grocer
1 - 1 1/2 cups chickpea flour, depending on how wet the mixture is
3 tbsp vegetable stock
1 whole onion, minced
2 tbsp fennel seed
2 tsp coarsely ground pepper, preferably freshly ground
2 tbsp ground paprika
1 tsp dried chili flakes (I'd add more of this in future)
3 tbsp dried oregano
1 tsp fresh thyme
1 tsp salt
1/8 tsp ground allspice
8 cloves garlic, minced or pressed
2 tbsp olive oil
3 tbsp soy sauce
2 tsp salt

1. Cook the soy meat in about 750 ml water until all the water is absorbed. Drain off any excess water.
2. Mix all the ingredients in a bowl. Add more chickpea flour as required until it is a thick mixture.
3. Scoop out mixture and make little logs to desired thickness. Place onto aluminium foil and roll up, twisting the ends. Steam for 30 mins. Allow to cool.

Your sausages can now be placed on the BBQ, in the fridge or in the freezer until you're ready to eat them.

Makes 8 fat sausages, or 12-14 smaller sausages.

Freshly steamed spicy vegetarian sausages, waiting to be BBQed!

Black bean and corn sausages

1 onion, minced
4 large cloves garlic, minced
3-4 tbsp vegetable stock
1 tablespoon Vegetable oil
2 1/2 cups cooked black beans
3 teaspoons Salt
1 tbsp soy sauce
2 tbsp oregano
2 tbsp paprika
1 teaspoon ground black pepper
1/2 medium green capsicum
1 small carrot peeled, minced
1 tub (125 g) silken tofu (probably firm tofu is better to use, in hindsight!)
400 g can corn kernels, drained
1 1/2 cups chickpea, corn or rice flour
1/2 bunch fresh coriander (optional)

1. Mince the onions and garlic, beans, carrot, green capsicum and tofu. Transfer to a large bowl.
   
2. Transfer to a large bowl. Mix through spices. Add whole corn kernels. Add enough flour so it all binds together to a sticky but relatively firm mixture.
   
3. Scoop out mixture and make little logs to desired thickness. Place onto aluminium foil and roll up, twisting the ends. Steam for 30 mins. Allow to cool.
4. To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.

Makes 8 fat sausages, or 12-14 smaller sausages.