Learn how to make delicious gluten free vegan sausages with my new kitchen gadget in this easy recipe tutorial. Perfect for a plant-based diet!
Creating delicious plant-based sausages with ease using my latest kitchen tool!
Learn how to make gluten free vegan sausages using a sausage gun in this video tutorial. The recipe results in light and delicious sausages with great texture and flavor. The key ingredients include red lentils, buckwheat, quinoa, tofu, and a variety of spices and seasonings. The process involves mixing the ingredients, using a sausage gun to form the sausages, and cooking them to perfection.
Throughout the video, you’ll also learn how to cook red lentils, quinoa, and buckwheat groats, as well as what vegan sausage casings are made from. The tutorial provides step-by-step instructions on creating the sausage filling, adding flavors, binding the sausages, and cooking them. Whether you’re a vegan looking for meat substitutes or simply curious about plant-based cooking, this recipe offers a tasty and satisfying option.
Revolutionize Your Vegan Cooking Game with Homemade Gluten-Free Sausages!
Hello, and welcome to today’s episode, in which I play around with a new kitchen gadget and make some more gluten-free vegan sausages! If you watched the Nut Roast video that I did a couple of months ago, I think I showed you the sausage gun that I bought It’s been sitting on the shelf, kind of forgotten, and I thought this week is going to be the time to do it So that is the sausage gun; you fill up the chamber and then it’s got a plunger, and you put one of these nozzles on the end The one I went for has got three different sizes.
First thing I’m going to do actually is just give this a wash with some warm soapy water Should have done that off camera but didn’t think about it I’ve also found some vegan sausage casings It’s been that long, I can’t actually remember what they made out of I think I got both on Amazon, so maybe I’ll have a look in the description; if I can find it again, I’ll stick it up on screen So that’s the casing I’ve used neither a gun nor sausage casings, vegan or otherwise, before The purchase of the gun was prompted by a thread I saw on.
The Seitan Appreciation Society over on Facebook Someone had bought one and played around with it, and I’m almost certain they said don’t soak the casings first So I’m not going to I could be wrong… I mean, if it doesn’t work with them dry, I guess I can just soak them quickly, but I think the moisture from the filling kind of stuff, I think that should be enough to hydrate these But we’re going to find out, aren’t we?! I’ve spent the last hour or so making all the filling bits,.
Just to kind of save my energy a bit just so I’m not having to present everything to camera, but I did film close-ups so I’ll slot that in amongst as I’m speaking The fillings I’ve opted for, I chose partly because I’ve used them before to make other meaty type things, and just other things that are kind of cheap and will add a nice amount of bulk So feel, you know; this isn’t a hard and fast “you must use this and only this!” None of that This is more about trying out that gizmo cuz you know, if I can make a really decent sausage at home, it’s going to save a fortune cuz I do buy a lot of them from the supermarket Cuz they’re a great thing to have in the freezer and just pull out make up some mash and some gravy.
Winner If you’d like lots more plant-based recipes like these absolutely banging bangers; like this video and subscribe to the channel Tap the bell icon if you want to be alerted as soon as a new one is published In the bowl here; I’ve got some red lentils that I cooked off This is 180g, which is about a cup of the little red lentils I put them in cold water and then brought it up to the boil, covered the pan and then simmered it for 5 minutes initially Tested it and then did another five.
I’m just going to go through and break it up a little bit I’m going to be using like a commercial egg mixture, like vegan egg mixture, so I’m making sure that everything is cold because if it goes into something hot, it’s going to start cooking, which I don’t really want I found these roast buckwheat groats in the cupboard the other day and thought “Oh, I’ve not used any of those yet!” so thought it’d be a nice opportunity to try them out It’s a Polish brand, I think I picked them up from a Polish shop ages ago There’s like four 100g portions in the box This is 100g.
All you do is drop the pouch into boiling water, drop this down to a simmer with the lid on, cooked it for 15 minutes And these, despite the name of buckwheat, these are completely gluten-free, so that’s another nice bonus I’ll pop that in With all of these things, I just submerged them in loads of water, I didn’t bother with measuring anything; sieve it once it’s finished cooking It was 100g; works out about half a cup or so of the buckwheat groats Then I’ve got half a cup of white quinoa.
The weights I’m giving; that’s uncooked weight, so obviously these swell up two three maybe even four times, so it’s going to be a hefty quantity of sausage but that’s great! Okay, so just mix this together a little bit In this bowl here, I’ve got some brown rice noodles They look like a Shredded Wheat if you’re in the UK All you do is put the dry noodles in a bowl, cover with boiling water, and then put the lid on and that’s it These were left over from when I made the gluten-free textured Seitan, and there was also some little bits of summer roll wrapper.
It’s like a rice paper kind of thing That has completely disintegrated, so I wouldn’t do it the same way I’d maybe do those separately; do little bits at a time or just cut it down really tiny into little bits and then put them in dry All I’m going to do here is go in with a pair of scissors and just snip through it a little bit I am also adding tofu into this, but I’m going to do that last, I’ll explain more later I’m going to add some herby, flavoury bits in I’ve got this tiny leek left over from making the Leek and Cheddar Risotto last week, and this is much smaller than the other ones and wouldn’t cook evenly, so I just chucked it back in the fridge.
So I thought I’ll stick that in I’ve given that a rinse and patted it dry Divide that in half So it’s split, but I’ve kept the end attached just to make it a bit easy to hold And I’m going to try and get this really fine [CHOP CHOP CHOP] Got some fresh thyme, so I’m going to pick the little leaves off the stem Hold it from the top end and just pull down and they’ll pop off nice and easily Feel free to use dried herbs if you haven’t got the fresh, I’ve just had these lurking in the fridge for ages.
Right, so I’ve about hit my limit with picking the thyme, but there’s probably two tablespoons I’m just going to run my knife through it a few times just to get slightly smaller bits [CHOP CHOP CHOP] And then I’ve got some fresh sage as well With the sage, I’m just going to stack them all on top putting the kind of stem at the same level And then I’m just going to go in real fine [CHOP CHOP CHOP] So that should leave nice little shreddy bits, and I might go through that as well [CHOP CHOP CHOP] just to break it down I’m breaking it down more for kind of mouthfeel than anything else,.
Just so you don’t end up with a big strip of sage Going to put some fennel seeds in Just like a heap half teaspoon or so, that’s just what I’ve got left in the jar Really good amount of black pepper [PEPPER MILL GRINDING] I’m going to add some of this Massel beef-flavour plant-based stock powder I’ve have used this already on the tofu, but I’ll explain that in a moment I’m just going to add a bit more because obviously there’s a lot of bulk in here We’ll start with I think 2 tablespoons I’ll do two teaspoons of onion powder.
Teaspoon of garlic powder Got some beetroot powder here that I’m going to add, partly a little bit for colour, but mostly just to get a nice kind of deep flavour I’ve got some massive chunks of it though [LAUGH] so I’m going to to try and break those down The beetroot is totally optional, or you could use pureed beetroot as well; just a nice thing to have for an instant bit of flavour and colour I’m going to do I think a tablespoon of the beetroot I’m just going to run it through this little sieve Going to add some nutritional yeast for a bit of extra savoury flavour;.
I’ll do like two tablespoons of that I’m going to go in and mix this carefully, make sure I don’t flick it everywhere You’ll notice that I held off on the salt, just because that stock powder’s salty So now that I’ve mixed everything in, I’ll check it and see if it wants a bit of extra salt as well No, that’s fine, I’m not going to add any extra salt But yeah, it’s got really nice flavour I’m going to add some carrageenan kappa They make this from… I want to say red seaweed It’s a gelling agent.
You could also use agar agar, that kind of thing I’m going to use the carrageenan partly to bind things together, but also any bits of remaining moisture from like the noodles the lentils that kind of thing, will get absorbed into the carrageenan and it will form like jelly So it’s going to give a nice bit of kind of bouncy texture Think I’m going to do a tablespoon of the carrageenan Probably not essential, you know, I’m just using it because I’ve got a big quantity of it, but by all means try it without Then I’ll work this in.
Now, this is already holding its shape quite well, which is good Might be a bit too wet though… I’m just wondering whether to add another tablespoon because the eggy stuff that I’m adding is also wet… I’ll do another tablespoon The carrageenan is heat activated; it’s not going to start gelling until it gets hot Once that’s well combined, I’m going to break it up a little bit In the roasting pan here, I’ve got a 450g block of extra firm tofu I’ve baked it in the oven so that it dries out a little bit,.
Cuz that gives you a really nice amount of texture So if you can hear it… [SCRUNCH SCRUNCH SCRUNCH] It’s a little bit crumbly Same technique that I used for the Soft Tacos and possibly the Shepherd’s Pie All I did was grate the block of tofu on the grater, poured over 2 tbspoon of extra virgin olive oil Mixed it all together, then I did 2 tablespoons of the beef-flavour stock powder Mixed everything together, put it in the oven preheated at 180° C which is 350 Fahrenheit, and then baked it for 15 minutes.
Stirred everything, put it back in for another 15 Stirred it again, and then did two more 5 minute blasts until it looks like this Totally optional step, but it’s just going to give texture, protein, and also a nice amount of fattiness as well I’m adding the tofu at this stage just so it doesn’t get completely broken down, you know, while I was mixing the other bits together Just to try and maintain the size of it; because if I put it in right from the beginning, it would have got broken down into quite small pieces which I didn’t necessarily want And then I’ll combine these.
You can also use some breadcrumbs in here, like panko would work really well Corn Flakes, all that kind of stuff, just anything to bulk it out really This is the egg mixture that I’m going to use, the brand is Oggs If you’re in the States; use Just Egg It’s that kind of thing I think I’ll start with like four tablespoons-ish Mix it in a bit And then I’ll go in with my hands And I’m using my hands partly so I can get it really well mixed,.
But also so I can get an idea of the texture; whether I think it’s going to hold together Which I think it is This mixture will also work for things like meatloaf, burgers, all that kind of thing I’m just trying to pick it up and scrape off what’s on the bottom That’s going to be okay All right, time to try out the gun! So I’m just going to reassemble it It’s come with like a washer in the pack There’s no instructions….
I’m going to assume that the washer goes on the spout, then you put the end on I’m going to assume that’s how it works… And then screw it onto one end I’m going to stuff the tube and then we’ll screw the other end on I’ve just realized I need to make sure the casing will fit on that nozzle Which it won’t! So I’m going to have to use one of the other ones Yeah okay, it fits on the middle one, so I’ll just switch those back over Look at me checking things before starting.
Am I officially an adult now? I was able to get that on quite nicely without having to soak it, so I think that’s fine I’ve set up two baking trays with some greaseproof paper My plan; I’m going to freeze the majority of this and what I’ll do is freeze them flat in a single layer Once they’re frozen; put them together in a bag Just takes up less space, but putting them all in the bag raw is just going to going to distort and just be a pain I’m just kind of shovelling it in.
I imagine if you’re into your DIY, this is going to be a similar process to caulking the bathtub, when you’re doing the silicone sealant around the side As I’m doing it, I can see the sausage coming into this bit What I might do, if this does indeed work, I’ve got some sheets of Perspex, so I might even cut a disc and it can go on this end like a blank, so then I can force, you know; fill up the chamber and then switch the ends out I think I’ll do… depending on how many sausages I get out of it, I’ll do like one gun’s worth and then get those in the air fryer, and then I can do the rest off camera I’m just going to clean off the threads, just to,.
You know; make sure I don’t get any stuff jammed in there And then we’ll put the little plunger in and screw the top on I’m going to do… I don’t know… Some? Fit it onto the nozzle again Oooo, it does split quite easily so just be careful you don’t try and push it on too far We’ve got a Bam Bam! Hello gorgeous boy.
You going to say hi? Hi! Sticking it against my belly and then just pushing it like that Not the most comfortable thing if I’m honest, but… I’m going to try and hold that on as well Yeah this is painful a bit Going to try standing a bit higher on a little step stool, so I can dig it against my hip Okay, so it has split, so what I might have to do is kind of force it down by hand Right, let me chop that one off.
But mistakes are how we figure things out ,Right push some in and then work it down And it might actually… I might have to do one at a time, you know; rather than doing like a big string of them like you’d see at the butcher I’m just kind of pinching it down but trying not to be too aggressive If you don’t want to go the expense of buying the gun, you could probably use a funnel, something like that It’s going to take a bit more effort and a bit longer, but I reckon you could get a similar kind of result.
I don’t know if that’s going to pick up on camera… I want to try and avoid pockets like that because I’ve got a feeling Aaaargh! I was going to say I think air pockets like that are going to um… if it fills up with steam, it’s going to cause a rupture [LAUGH] she says, as she ruptures the casing All right, but I’ve got at least one good sausage there, so what I’ll do is cut that off there I’m just going to flatten off the outside and then twist it up, and then the other end So I’m just pinching off the excess, and then give it a good twist I mean, that’s a decent size sausage isn’t it?.
Yeah I might just do them one at a time Because even though it feels like doing it in one string is quicker, by the time I’ve squeezed everything out, you know, and constantly flattening it and all that kind of gubbins, I’ve got a feeling it’s just going to be actually faster I do like how this works, the one drawback is having to use my belly to do the plunger, because I’m having to hold that on with one hand Cuz this is going to get sore All right, so I’ve got six sausages of varying sizes [LAUGH] I’m just going to prepare my air fryer.
Got them sitting on a bit of greaseproof I’m going to pop those into the air fryer [AIR FRYER WHIRRING] Got those on for 15 minutes at 165 If you want to do them in the oven; just go maybe 180 something like that I never fry sausages on the stove so I’m… I don’t know… maybe 12 minutes? And you’re going to have to kind of constantly flip them over that kind of thing Or do them on the barbecue that sort of thing In the meantime, I’ll carry on doing this.
The last sausage I did, I figured out if I brace the end against the wall, I can push backwards I didn’t have enough time to move the camera, so I’ll maybe try and get a closeup while the other cameras are off So I’ll see you in a little bit Here are the six little sausages, all cooked and looking… well, banging When I looked into the air fryer, they looked a little bit dry so I thought about maybe putting some olive oil on, just to make it glisten a little bit But I think they’re actually okay The ends have come undone.
Not to a horrendous amount though, and I’ve got an idea of where I can ask for some more advice I’ve done the six there I’ve got another four made up, and I’ve still got like ⅔ of the mixture, so I reckon there’s going to be at least at least 30 sausages I reckon that mixture… the tofu is the most expensive part, I think that block is like 3 quid, so you know; a fiver for 30 sausages; not bad at all! the Fiddliest bit is getting the casing onto the nozzle; that’s 100% the most annoying and fiddly So it would be ideal to be able to do longer ones All that remains is to have a go.
I’ve picked one… The skin is nice and tight and firm on there Have a go Mmmmm! That’s really nice Mmmmmm I had a fear that the skins were going to be really tough, but they’re not at all, it just adds that nice sausagy snap Mmmm.
Show you inside so you can kind of see the texture It’s not just falling apart completely, although the casing is doing a nice job of holding everything in Could do with maybe a bit more fat, so maybe do another two tablespoons into the mixture as well as on the tofu Needs to be a bit juicier as well I think In terms of other flavour combination ideas; I went kind of fairly basic on these ones I put the herbs in mostly cuz they needed using, but I didn’t know how well that mixture would work cuz I just pulled it out of thin air and memory of past recipes.
I’ll link to the Aase e Mash, which is a Persian soup that I made a few weeks ago I did a couple of toppings with it, and one of them was like really slowly cooked onions, and I think that would work really nicely in there, like a caramelized onion type thing so pop those In you could do leek and cheddar; so I would again shred down the leeks Do more leeks so you get more flavour, and then do like… I don’t know, cubes or you know, tear up a bit of extra mature vegan cheese You could possibly take that into a kind of Greek kind of flavour direction; get some frozen chopped spinach and do like… drain it off quite well and then do spinach and feta That I think would work quite nicely in there, because it would kind of steam away.
Inside the sausage and it would provide extra moisture as well, which might be just a ticket I’ve just remembered I kept some of the nut roast mixture back cuz I was going to make some sausages with that, and I’ve forgot and it’s in the freezer, so I’ll link to that nut roast recipe in the description cuz that mixture would be delicious in here The Salsbury steak mixture would work in those as well I’ll link to the first vegan sausage video that I did, they were chorizo flavoured, like the Spanish sausages that’s got lots of paprika and that kind of thing in You could maybe take that flavouring (the chorizo) and also put in some roast peppers That would be very nice.
Any other flavour ideas that come to mind, I’ll stick those in the pinned comment for you I’m going to grab myself a little beer, put a podcast on and do the rest of the mixture up, so all that remains for me to say is a great big thank you to my supporters over on Patreon Really nice to have a community that supports me both emotionally and financially, let’s be honest! If you want to join up, I’ll leave the link to that down in the description for you You will, you know; you’ll get the opportunity to show a bit of appreciation for what I do, but then you’ll also get some community chat features, behind-the-scenes content, all that kind of stuff If you’d like lots more plant-based recipes and kitchen gadget try-outs; like this video, subscribe to the channel.
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