any experience making vegetarian sausages at home?andouille

[Guest guest]

, " cabrita_trl "

<roseta_lleo wrote:

>

> Thanks Jack. I meant a recipe for making your own sausage, not to

> buy the premade ones. I suppose I could take your recommendation,

> purchase a package, and try to figure out how they made it (along

> with their list of ingredients).

>

>

> , " maxium62001 "

> <maxium62001@> wrote:

> >

> > , " cabrita_trl "

> > <roseta_lleo@> wrote:

> > >

> > > I do not mean the store bought comercial type, but home made?

> > >

> > > I need to make a good amount of this (for a party to go with

> vegan

> > > gumbo) it will be in competition with some 'real' dead animal

> > > sausage also being served (do not mean to insult anyone, not

> sure

> > > what to call it). So it should be really yummy! I think patty

> > shapes

> > > would be fine, it does not need to be in a hot dog shape.

> > >

> > > I have lots of frozen prepared and preground seitan. I also

have

> > dry

> > > TVT granules, tofu in the freezer and in the fridge, all sorts

> of

> > > herbs, flavorings, you name it, I probably have it either in

the

> > > kitchen or growing in the garden. If I don't have it, I live

> close

> > > to plenty of ethnic stores. I would prefer a more seitan/gluten

> > > oriented recipe, since we are also serving blackened tofu as

> > another

> > > vegan toping (and mushrooms too).

> > >

> > > I have found some recipes for vegetarian/vegan sausage in the

> > > internet, but I would like to hear of anyone that has made this

> and

> > > what advice you might have....

> > >

> > Boca makes a fairly good Italian sausage that I use all the time,

> and

> > it would lend itself, well, to gumbo. I would chop it up and fry

> it

> > in olive oil, before adding it my gumbo. You can buy it in the

> > freezer section at Wal-Mart.

> > Blessings, Jack

> >

>

Andouille is a Cajun sausage that is made with rice. Perhaps, you

could take the recipe and add veggie components?

Blessings, Jack

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

[Guest guest]

Yes, andouille is exactly what I am trying to imitate, thanks!

 

My partner made gumbo in Spain with spanish chorizo and he said it

was pretty close to the andouille that he had used in Louisiana.

 

I think that recipe might work, substitute ground seitan for the

ground pork. I did not see any rice in the recipe, but

interestingly enough they also use a binding.

 

I will play with this next weekend and will post if I like the

results.

 

 

, " maxium62001 "

<maxium62001 wrote:

>

> , " cabrita_trl "

> <roseta_lleo@> wrote:

> >

> > Thanks Jack. I meant a recipe for making your own sausage, not

to

> > buy the premade ones. I suppose I could take your

recommendation,

> > purchase a package, and try to figure out how they made it

(along

> > with their list of ingredients).

> >

> >

> > , " maxium62001 "

> > <maxium62001@> wrote:

> > >

> > > , " cabrita_trl "

> > > <roseta_lleo@> wrote:

> > > >

> > > > I do not mean the store bought comercial type, but home made?

> > > >

> > > > I need to make a good amount of this (for a party to go with

> > vegan

> > > > gumbo) it will be in competition with some 'real' dead

animal

> > > > sausage also being served (do not mean to insult anyone, not

> > sure

> > > > what to call it). So it should be really yummy! I think

patty

> > > shapes

> > > > would be fine, it does not need to be in a hot dog shape.

> > > >

> > > > I have lots of frozen prepared and preground seitan. I also

> have

> > > dry

> > > > TVT granules, tofu in the freezer and in the fridge, all

sorts

> > of

> > > > herbs, flavorings, you name it, I probably have it either in

> the

> > > > kitchen or growing in the garden. If I don't have it, I live

> > close

> > > > to plenty of ethnic stores. I would prefer a more

seitan/gluten

> > > > oriented recipe, since we are also serving blackened tofu as

> > > another

> > > > vegan toping (and mushrooms too).

> > > >

> > > > I have found some recipes for vegetarian/vegan sausage in

the

> > > > internet, but I would like to hear of anyone that has made

this

> > and

> > > > what advice you might have....

> > > >

> > > Boca makes a fairly good Italian sausage that I use all the

time,

> > and

> > > it would lend itself, well, to gumbo. I would chop it up and

fry

> > it

> > > in olive oil, before adding it my gumbo. You can buy it in the

> > > freezer section at Wal-Mart.

> > > Blessings, Jack

> > >

> >

> Andouille is a Cajun sausage that is made with rice. Perhaps, you

> could take the recipe and add veggie components?

> Blessings, Jack

> http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

>