Homemade Sausage Alternative
Ingredients
100
g
mushrooms
20
g
sun-dried tomatoes
1
pc
onion
2
cloves of garlic
Some
salt & pepper
0.5
ts
nutmeg
1
ts
caraway seeds
40
g
alternative to feta
40
g
smoked tofu
6
vegan sausage skins
Preparation
1. Leave the soy chunks to soak in accordance with the packaging instructions.
2. Meanwhile, roughly chop the mushrooms, onions and garlic, and sweat in a pan. Then transfer to a bowl.
3. Roughly chop the sun-dried tomatoes.
4. Drain the soy chunks and thoroughly press out any remaining liquid. Together with the onions, garlic and tomatoes, press through a mincer. Depending how coarse or smooth you want your vegan sausages to be, you can choose different grinding plates. If you don’t have a mincer, you can chop the soy chunks very finely by hand with a knife.
5. Now transfer the mixture to a large bowl, and add the spices. Mix everything together well until you’re sure that the mixture has bound well and you won’t have a crumbly sausage later.
6. Finely chop the alternative to feta and the smoked tofu, and stir into the mixture.
7. Now spoon the vegan sausage mix into a piping bag, and fill the vegan sausage skin. Twist the ends a few times to close up the sausage.
8. Bring salted water to the boil in a saucepan, and then reduce the heat. Add the sausages, and cook for 30 minutes with the lid on. Finally, fry the sausages in a griddle pan on all sides until crispy, and serve!
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