Aash e Mash: https://youtu.be/9JSt_NDzajo
The video on how to make gluten free vegan sausage came about after I bought a new kitchen gadget; a sausage gun. I didn’t set out to make gluten free vegan sausages, but I noticed I’d stayed away from wheat products by sheer chance when coming up with ingredients. Because of that, the sausages are lovely and light, while delivering lots of really great textures and taste. After a couple of missteps, I’m happy to report that it was a fantastic purchase! In a previous video, I had to wrap individual gluten free vegan sausages in rice paper; a tedious and fiddly task. The soy-based vegan sausage casings I bought, together with the timesaving from the gun, gave that delightful sausage snap when you bite into them, in hardly any time at all.
Be sure to take a look at the pinned comment for some important recipe tweaks, and other notes and tips
In this video, you’ll learn;
✅ How to make gluten free vegan sausages
✅ How to use a sausage gun
✅ How to get lots of texture in vegan meat substitutes
✅ How to cook vegan sausages
✅ How best to free freeze gluten free vegan sausages
✅ How to cook red lentils
✅ How to cook quinoa
✅ How to cook buckwheat groats
✅ What are vegan sausage casings made from?
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Gluten Free Vegan Sausage Ingredients:
180g (1 cup) Red Lentils (uncooked weight)
100g (½ cup) Roasted Buckwheat (uncooked weight)
100g (½ cup) White Quinoa (uncooked weight)
80g (1 cup) Brown Rice Noodles
1 small Leek
2 tbl Fresh Thyme
12 leaves Fresh Sage
½ tsp Fennel Seeds
½ tsp Black Pepper
2 tbl Beef Flavour Stock Powder
2 tsp Onion Powder
1 tsp Garlic Powder
1 tbl Beetroot Powder
2 tbl Nutritional Yeast
2 tbl Carrageenan Kappa (optional, see pinned comment)
450g (15.87oz) Extra Firm Tofu
2 tbl Extra Virgin Olive Oil
2 tbl Beef Flavour Stock Powder (for the tofu)
4 tbl Vegan Egg Substitute (Oggs)
Mentioned Links:
Vegan Nut Roast: https://youtu.be/G5qxzYnb2bQ
Gluten Free Textured Seitan: https://youtu.be/6rK30NPSUOU
Vegan Risotto Trio: https://youtu.be/C59H1GfaO98
Vegan Salisbury Steak: https://youtu.be/6GNTr0gOiog
Vegan Soft Tacos: https://youtu.be/uF_sqgspbyU
Vegan Shepherd’s Pie: https://youtu.be/Q0Jm_CVp2Xc
Aash e Mash: https://youtu.be/9JSt_NDzajo
Chorizo-Flavour Gluten Free Vegan Sausages: https://youtu.be/FxBwnEhXZ_Y
Seitan Appreciation Society: https://www.facebook.com/groups/MakingSeitan/
➡ Support me on Patreon: www.patreon.com/rachelbrownstein
➡ Buy me a coffee: www.ko-fi.com/auntier8chel
➡ Follow me on Twitter: www.twitter.com/AuntieR8chel
➡ Follow me on Instagram: www.instagram.com/AuntieR8chel
➡ Follow me on Facebook: www.facebook.com/AuntieR8chel
Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 – Let’s make gluten free vegan sausages!
02:08 – Creating the gluten free vegan sausage filling
04:17 – Adding flavours to the gluten free vegan sausage filling
07:07 – How to bind gluten free vegan sausages
08:06 – How to make textured tofu
09:56 – How to assemble and use a sausage gun
11:05 – Stuffing the gluten free vegan sausages
14:52 – How to cook gluten free vegan sausage
15:35 – Let’s eat gluten free vegan sausages!
11 Comments
Aash e Mash: https://youtu.be/9JSt_NDzajo
Recipe notes & tips
– !!!CONSISTENCY FIX!!! Once I switched the cameras off and started on the remaining mixture, I decided to add water to see if that helped with the dryness; I added about half a cup (120ml) to the remaining third. It worked a treat, and it also made the mixture much looser and therefore easier to squeeze through the gun. That meant I could get longer links; 3 at a time before the mixture started oozing out of the nozzle end (something I’ll work on next batch). I had about 10 sausages worth of mix left when I added the water, so I’d suggest adding 1.5 – 2 cups (360 – 480ml) to the full quantity. Do it slowly though, a little at a time. It’s a balance between wet enough and too wet! If you do add too much by accident, just chuck in some panko, breadcrumbs, corn flakes or even crushed rice cakes. Adding water will also mean you get more mixture, which means more sausages!
– I think the carrageenan isn’t necessary. Maybe add rice flour, VWG, buckwheat flour and/or cornstarch instead (my next batch will be made with glutinous/sweet rice flour).
– If you can’t find the roast buckwheat in a shop, I’ve found these instructions to make your own; https://prepareandnourish.com/how-to-roast-buckwheat/.
– Tighter ends; I asked the folks at the Seitan Appreciation for tips to get the ends better secured. The consensus seems to be relying on strings to tie the ends off. It’s not the ideal step, but it will give the best results. I’ll keep experimenting and update here. Of course, if you don’t mind that little bit of leakage, just do them like I did. Another alternative is to do them in a long string, twist each sausage really well, and just tie off the 2 sausages on the ends. See above for an important recipe tweak that will help you get longer links. Be aware; it's better to prick some tiny holes in the sausage if they're tightly rolled! Use a needle or similar. When I did manage to get three, the middle one burst because of the build up of steam inside.
– You can add grated veg to the sausages too; things like carrot, celery and onion will be great, but add a small amount extra of a dry ingredient such as rice flour or breadcrumbs to compensate for the added moisture.
– I reheated those 1st six sausages by steaming them in the microwave; I got a plastic tub and put a smaller lid inside. I poured water into the bottom of the container and placed the sausages on the smaller lid. Put the bigger lid on the tun, and then heat for 1½ to 2 minutes
– With the initial batch that were the thicker mixture, I’m going to try steaming them to add moisture
– Flavour ideas; sage & onion | Italian; sun dried tomatoes & herbs | chile/sweet chile; use sweet chile dipping sauce and or chile flakes.
– If you don’t want to get a gun, you could try forcing the mixture into a funnel attached to the casings. If you don’t want to bother with either, you can make sausages by rolling portions of mixture in foil or baking parchment and muslin.
– Cost saving tips:
The priciest ingredients are the tofu, beef-flavour stock, and carrageenan. Skip the tofu and use more grains + breadcrumbs/panko/corn flakes, or buy TVP (Textured Soy Protein); this is particularly cheap when you buy in bulk. The carrageenan can be subbed for cheaper binders (see above). Use veg stock + a little Marmite or soy sauce in place of the meat-flavoured. The quinoa and roasted buckwheat (kasha) can also be subbed for cheaper grains, chickpeas, or even brown/wild rice
You made that complicated process look easy.
Just a tip. You are not suppose to pull out the casing. Leave scrubbed up. But cut the casing into maybe 1 inch piece still scrunched up. Put it on your tip of the nozzle. Hold the casing with your pinky end and use your thumb and pointer finger to make sure the mix goes through the casing at an even rate.
Then squeeze out the mix and the casing will unwind itself as the filling goes through it. That way you will get that long sausage you were trying to achieve.
I hope this makes sense. If not just watch a video sausage making with pork casing and you get a better under standing about cutting it into one inch pieces and not unscrunching it. So it immolates pork casing scrunched pulled up on the nozzle tip.
Bravissima….grazie per questi meravigliosi piatti che ci proponi…si vede che sono salutari…sei in forma splendida😊…..Sorry but i don't speak english 😅😉
As a guy, I'm a big fan of gadgety type videos if buying kitchen accessories is worth it for the views. It looks like you can milk the sausage gun for a couple more videos based on the brain storming going on mud video.
Please make the effort to support content creators who make the things we enjoy. A sprinkling of financial support is wonderful but otherwise like and subscribe and take a second to give some encouragement in the comment section and try not to skip through the ads especially the ones at the end of the video.
Looks very comfortable in your home. Like you send friends home with a cook or muffin or something!! lol
I have a question, how come vegans try to emulate traditional meat based cuisine. It's kinda ironic that some who doesn't eat beef would use vegan beef flavored seasoning. It's not going to taste like beef off course but then why call it beef flavored. I don't eat , I hate it so why would I want to season something with a product that has the name pork In it even if it doesn't actually taste like pork. It just doesn't add up to me.
I hope this isn't perceived as an insult or me trolling. English isn't my first language and because I'm genuinely curious.
New Sausage syringe. Handy gadget. Thanks for sharing Rachel👍
They look great! I’m going to try this sausage recipe in a vegan pasta dish!
Fascinating to watch.
Liquid smoke or crumbed burnt toast for a hint of bbq flavour?
Would it be possible to load the casing onto the nozzle of the gadget and press, stuff and fill with greater eaze and uniformity?
I can see a batch of sausages in a currry.
Great video! Unlike a man, you're not afraid to show your mistakes!😅
I make italian sausage 40 kilos at a time, so I have some tips. Don't pull the casings, let the filling push it off. Also, if you can get an attachment for your mixer, or even a simple sausage stuffing machine, that would make life a lot easier.
Keep em coming Rachel. Great idea kids!