Sunday, January 11, 2009

Andouille "Sausages" and Texas Loot!

In yesterday's gumbo post, I promised I would give the recipe for the vegan andouille "sausages" today...and here it is! If you are familiar with creole- or cajun-styles of cooking (which are different btw!) then you probably know a bit about this type of sausage. It is both spicy and smoky, a good Southern combination that is hard to beat! This can be used in the gumbo I posted or in jambalaya, stew, or even on a bun with your favorite toppings! They use the super-popular steam-in-foil method, so most of you will be pros at putting these together! Enjoy!

Vegan Andouille Sausages (makes 4)
1 cup + 1 Tbs vital wheat gluten
1 Tbs nutritional yeast
1 Tbs soy flour
1 tsp cayenne pepper
1 Tbs paprika
4 cloves minced garlic
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp thyme
1/4 tsp crushed red pepper
1/2 tsp sage
1/2 tsp liquid smoke
1/2 tsp onion powder
1 Tbs olive oil
1 Tbs apple cider vinegar
1 cup + 1 Tbs cold water

In a large bowl, combine all of the dry ingredients, including the garlic, and mix well. Add in the wet ingredients and stir until just combined, being careful to not over mix. Heat a pot of water to boiling. While heating the water, cut 4 pieces of aluminum foil, each measuring about 10 by 10 inches. Place about ½ cup “sausage” dough, or about 1/4 of the dough, in the middle of a square of foil and form into a sausage-like shape. Roll the aluminum foil around the dough and twist the ends to close. This will create an aluminum casing for the sausages to be steamed in. Repeat until you have 4 sausages and have used all of the dough. Place the wrapped sausages in a steamer basket and set over the pot of boiling water. Steam for 35 minutes, covered. Remove from steamer basket and allow to set for 15 minutes before serving.

Now onto the goods that Steven brought me back from his Texas trip!! He was quite close to the Mexico border, so he had access to markets and shops that had lots of Mexican and Tex-Mex foods not available here in Missouri! The only thing not pictured is some homemade tortilla chips from a Mexican market and a HUGE papaya was too big to fit in the picture I think! Clockwise, from the left: 2 Quinces, 2 Limes, 2 different kinds of Mole Sauce, a package of "Hot and Spicy" Pineapple Slices, 2 avocados, 2 different kinds of chili powder, 2 Kiwi, and 2 Tomatillos! How lucky am I??


Mihl said...

That sounds totally like my kind of sausage. Thank you for the recipe!

Tami (Vegan Appetite) said...

That recipe sounds great! Thank you!

I really want to learn more about creole and cajun style cooking.

Lisa (Show Me Vegan) said...

the sausage recipe sounds awesome! And what a nice present from Texas. If you like Mexican products, we have a few authentic Mexican groceries in St. Louis you might want to check out next time you're in town!

Anonymous said...

Wow, fantastic looking sausage recipe! I'll have to give it a try one of these days!

Bianca said...

Oh yummy! I love those steamed sausages. And I'm sucker for Cajun cookin. I'll have to try these. I like to keep these kind of sausages in my freezer for quick breakfasts.

garden grown said...

i cannot believe how easy those sausages are to make! i am definitely trying those soon, thanks for the recipe