Savory Sausages
2 cups black eyed peas (15 1/2 ounce can, undrained)
1/2 cup potato flour (I use Bob's Red Mill)
1 (4 ounce) can mushrooms, finely diced or 1/4 cup mushrooms, very finely chopped
1 teaspoon tomato paste
2 teaspoons onion powder
1 teaspoon crushed fennel
1 or 2 dashes crushed red pepper flakes
1 teaspoon basil
1 or 2 sprigs parsley, finely chopped
1/8 teaspoon pepper
1 teaspoon crushed rosemary
1 teaspoon sage
1/2 teaspoon salt
oil, as needed
1. Mash black eyed peas and potato flour together in bowl. Add mushrooms and tomato paste, and mix.
2. Roll about 10 or so sausage shapes out of the mixture.
3. Put spices on clean surface, and roll the sausages over the spice mixture, coating well.
4. In frying pan on medium to low heat, add a little oil and fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)
Serve hot and enjoy!
SO HOW'D IT GO?
Excellent recipe! I was out of potato flour, so used gluten instead, and I drained the beans.
I made them in thin patties, and folded them in pocketless pitas with some brown mustard and Greek Salad (leftover from dinner). I packed the sandwiches for my omni husband's lunch.
He honestly could not tell if I had sent meat for his lunch! Even tho he had asked for a vegan lunch! He thought the sausages were a good substitute for gyro meat (he is Greek).
For these I omitted the fennel, used finely diced onion instead of powder, used fresh mushrooms, and dried herbs. I drained the peas and had to add a little extra flour (wheat, not potato; it's what I had on hand) and pressed them in the spice mixture like the recipe said. It made 13 small patties.
They turned out really tasty and browned nicely. My omni brother liked them a lot better than other attempts I've had with homemade fauxsage. We served them with a light non dairy milk gravy & Isa's fritatta : ) thanks for this recipe, we'll be sure to use it again!
The pic is of my leftovers : ) We gobbled them up too fast the first time around, lol
I made this Sunday and had it again this morning (put leftover "dough" in the fridge). It's very good even my omni DH said this recipe is a keeper! I did do two things different. I added 2-3 capfuls of Kitchen Bouquet browning sauce. (I spilled some extra in while measuring the second capful so I'm not real sure how much I actually used.) I also mixed all the herbs and spice in with the mashed peas, potato flour and Kitchen Bouquet. It made it brown up nice and crispy on the outside. Wonderful. I still have some in the fridge for maybe Thursday. Those 10 "sausages" the recipe says it makes must be huge! 8)
When we fried these as logs (with the aforementioned gluten substitute) they made amazing mozzarella sticks! They were actually better than mozzarella sticks...
Safe to assume this is supposed to be "pepperoni" sticks instead of "mozzarella" sticks? If not, I'm very confused. That, or I don't remember what mozzarella tastes like. :-)
More comment:
When we fried these as logs (with the aforementioned gluten substitute) they made amazing mozzarella sticks! They were actually better than mozzarella sticks, because they didn't spill grease all over and then you didn't have to fight with them...also they were healthy and vegan. ;D
I used dried beans, so I just reserved part of the cooking liquid - you'll find that different beans make a nice variety, so you can just cook extra beans the day before for less work. Black beans and lentils work really well, but you do need to alter the spices a bit.
I replaced the flour in this with (gasp!) wheat gluten, because I need to decrease the C:P in my diet. The spices were perfect, and went along so well with the flavor of the peas. The gluten made it doughy, kind of like what I remember of veal patties in the end. I fried it into munchi munchi patties (About the size of a half-dollar) and then put it in a lasagne. I never got to see how well it froze, despite doubling the batch....
Sadie (formerly: midapay)
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