Today we are making an authentic beyond sausage. This DIY Homemade sausage mixes can be made gluten free and is perfect to batch make and freeze or have as a quick grab and go breakfast/lunch.
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🌿 FULL RECIPE🌿
1 cup Texturized Vegetable Protein (TVP) ( I use Bob’s Red Mill)
1 cup water or vegetable broth to rehydrate the TVP
1/4 cup oats instant
2 tbsp grated beet fresh, though canned can be used
2 black garlic bulbs (optional)
1 tsp liquid smoke
½ cup vital wheat gluten ( I use Bob’s Red Mill)
or 6 rice paper wrappers( for gluten free)
2 tbsp coconut oil solid and chilled, not melted (optional)
2 tsp sesame oil (optional)
2 tbsp Italian Spice Mix
1 tbsp fennel seed, crushed
1/2 teaspoon smoked paprika
1 tsp salt
1/2 tsp black pepper
3 -5 tsp crushed red pepper flakes
Bring 1 cup water or vegetable broth to a boil and pour over the TVP. Stir and fluff with a fork.
Place all the ingredients except rice paper wrappers into a large food processor.
Pulse until well combined. It should be chopped up fine but not too mushy.
Mix in vital wheat gluten for about a minute making sure not to over mix.
Add in about sesame oil and solid,chilled, coconut oil. Adding in these chunks of oil will create pockets of fat found in a traditional sausage.
Divide the sausage mix into 4 equal chunks. Roll and press into desired shape.
For a casing, if desired, run a rice paper wrapper under hot water. Then place the brat in it towards the top and wrap. Wrap and fold in the ends.
Set your grill to medium heat and cook for 10 minutes on each side. Make sure the brats are not directly on top of the flame. Heat should be low enough to cook through without charring.
Add oil to a pan and cook on medium-low heat for 20-25 minutes making sure to flip occasionally.
Recipe makes about 6 brats. Double the recipe and freeze. I have used this on pizza, in breakfast burritos and with pasta , but it is also great on it’s own.
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