Hello guys! I’m very very happy to share with you today the recipe of my ultimate Italian style sausages!
Finally all my experiments paid out, and I managed to put together a recipe that not only tastes amazing but it’s also very similar to what I remember Italian sausages taste like.
I must say that it requires a bit of time, patience and skills, but on the bright side I can assure you that every drop of sweat and every second you put into making these is 100% worthy!
The best bit is that they are indeed 100% homemade, meaning that you are in control of how much salt to add, and I haven’t added any extra grain into the mixture. The mix of spices really work perfectly to balance the flavour. The only salt we actually have is the one contained in the hummus (that you can easily make at home – I will also include my recipe below), in the mustard and in the liquid smoke and Worchester sauce. Overall very very little, which is awesome, especially if we compare these homemade sausages to the store bought ones (full of salt and preservatives.. yuck!).
Both gluten and hummus are ingredients rich on proteins, and these sausages actually have more proteins than a meat one; to be precise almost three times as much as certain meat sausages (15.6gr VS 5 to 11gr).
Every sausage also has 112 kcal, 60% of our daily Vitamin K requirement, 1.3 grams of fibers, 8.3 of carbohydrates and 2 of fats (of which 0.6g omega-6).
150 gr Vital Gluten
150 gr Roasted Pepper Hummus*
25 gr Fresh Parsley (1 cup)
4 Rice Papers (for Vietnamese Spring Rolls)
2 Garlic Cloves
2 tbsp Nutritional Yeast
1 tbsp Tomato Paste
1 tbsp Mustard
1 tbsp Chili Pepper Paste
1 ½ tsp Onion Powder
1 tsp Dried Sage
Vegan Worchester Sauce
Roasted Pepper Hummus
1 can Chickpeas
½ cup Cold Water
½ Roasted Pepper (roughly chopped)
2 tbsp Tahini Sauce
Juice of 1 Lemon
1 Garlic Clove (grated)
1 tsp Pepper
½ tsp Salt
Roasted Pepper Hummus: Blend all the ingredients until smooth. Weigh 150 gr and keep the rest refrigerated (up to 4 days).
Combine 100 ml of water with 1 tsp of liquid smoke and 1 tsp of Worchester sauce. This will be the liquid that we’re going to use to wet the gluten mixture once every other ingredient is combined (I used 50 ml, but it will depend on how “wet” is your hummus, that’s why I didn’t put any quantity in the list of ingredients). Set aside.
Finely chop the parsley with the garlic (alternatively you can grate the garlic).
In a large bowl work all the ingredients together (apart from the water and, of course, the rice papers, that we are going to use later on as our sausages cases).
Pour as much water mixture as you need to achieve a “workable” dough (as mentioned before I used 50 ml).
Divide the dough into 8 (roughly 50 grams each) and shape each piece into a sausage.
Run one sheet of rice paper at a time under cold water to soften it up, place on a chopping board and cut it in two with a sharp knife.
Wrap each sausage in the half rice paper sheet making sure to cut out the excess for a nicer finish (you will need to be extra careful working with these sheets as they are very sticky and they can easily get stuck together turning themselves into a BLOB – alternatively you can wrap the sausages in foil, and remove it before frying).
Set up a steamer over a pot of water and bring the water to a boil. Align the sausages in the steamer making sure they are not touching each other. Steam for 20 minutes.
Heat a pan with a little olive oil and fry the sausages for 5 minutes, until caramelised and uniform.
Serve hot with a side salad, roasted potatoes or vegs.
Alternatively you can finely slice the sausages before frying them up and use them as filling to wraps.
This one has one sausage, spiced jackfruit, salad leaves, radish and vegan sour cream.