Pumpkin Soup and Apple-Sage Sausage
Couple of inches of snow on the ground here - perfect soup weather. And any weather's perfect for sausage, right? Tonight we had pumpkin soup. Or rather I had pumpkin soup - Evin chose to finish off leftovers from last night because he doesn't like soup. And I made a third attempt at cloning Field Roast's Apple Sage Sausages. I've only tried the store-bought version once, so it's difficult to remember but I'm pretty sure these are fairly close. And tasty, for sure.
- 1 1/2 cups vital wheat gluten (1 6 ounce box)
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/4 tsp cloves
- 1/4 tsp allspice
- 2 1/2 tsp onion powder
- 1 tsp ginger
- 1 tbsp ground sage
- 1 tsp ground fennel
- sprinkle curry powder
- 1/4 tsp red pepper
- 1/4 tsp black pepper
- 1/2 cup dried apples, chopped finely
- 95 grams (about 1/2 cup plus 2 tbsp) finely diced potatoes, microwaved for about 2 minutes
- 2 tsp marmite
- 4 tbsp oil
- 1/2 tsp liquid smoke
- 2-3 cloves garlic, microplaned
- 1 tsp maple syrup
- 1 tbsp spicy brown mustard
- 1 tsp A1 sauce
- 1 tsp vegan Worcestershire sauce
- 1 1/2 tbsp soy plus water to equal 2/3 cup
- Mix wheat gluten, nutritional yeast and apples in one bowl, set aside.
- Mix remaining ingredients, add to wheat gluten mix.
- Knead to combine.
- Form into log-shaped pieces. I make 7.
- Wrap each piece in aluminum foil, twisting ends to close.
- Pressure-steam for 15 minutes after full pressure is achieved. (I was distracted and these cooked at full pressure for a while! I'm glad nothing blew up. They were nicely firm, though, so maybe cook for 20 minutes or so.)
- Let the PC lose its steam slowly, for added cooking time.