Tag Archives: sausages

Vegetarian Vegan Tofu Sausages

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vegetarian vegan tofu sausages

VEGETARIAN VEGAN TOFU SAUSAGES

These vegetarian vegan tofu sausages are really tasty and easy to make and they can be prepared in minutes. They are made with tofu and rolled oats and flavoured with sage, onion, Marmite and soy sauce.

vegetarian vegan tofu sausages

Vegetarian Vegan Tofu Sausages

In this recipe, you blitz up some tofu, onion and garlic and then mix with some fried onions and sage and rolled oats..

INGREDIENTS

  • 200g block of firm tofu, cut into chunks
  • 3 large cloves garlic, crushed
  • 1 large onion, finely chopped
  • a handful of sage leaves, finely chopped1/4 teaspoon chilli powder
  • 1 1/2 cups rolled oats
  • 2 teaspoons Marmite
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

METHOD

  1. Heat some extra virgin olive oil in a frying pan and fry the chopped onion.
  2. Season the onion with salt and pepper, and fry gently until soft.
  3. Stir in the chopped sage and mix well.
  4. Remove from the heat after another couple of minutes.
  5. Add the tofu, garlic, Marmite, soy sauce to the food processor and blitz until smooth.
  6. Transfer to a bowl and add the rolled oats, fried onion and salt.
  7. Mix well and leave for at last 30 minutes to allow flavours to develop and the oats to soften.
  8. Divide the mixture into 8 balls of about 80g each.
  9. Wet your hands and roll out the balls into sausage shapes.
  10. Put on a plate and keep in the fridge until you are ready to fry them.
  11. Heat some extra virgin olive oil in a frying pan.
  12. Fry the sausages for a couple of minutes on each side, turning so that they brown all over.

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

Making sausages

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pork sausages

Pork sausages

INGREDIENTS (makes about 42 sausages):
2kg shoulder of pork (magro de cerdo)
500g belly pork (panceta)
400g rusk/sausage seasoning mix
600g water

Mince the meat and fat using a 5mm mincer blade.

Using your hands, work the fat well into the meat. Butchers say that you will need to work the mixture until your hands ache, then until your arms ache and then until your shoulders ache. This process is important, however, for the texture of the sausages.

Sprinkle over the rusk and seasoning mixture, add the water and continue working with your hands. At this stage, you can then pass the mixture through the mincer a second time to ensure a more uniform texture.

sausage meat mixture

Sausage meat mixture

If you are using natural casings, you will need to soak them in warm water for about 30 minutes and then run cold water through them to rinse them thoroughly. Once they are soft and pliable, feed them onto the mincing nozzle.

Fitting hog casings onto nozzle

Fitting hog casings onto nozzle

Make the sausages. It is easier to make one long sausage first and then form this into individual sausages later.

You can either link the sausages into groups of three to form a string of sausages or squeeze and twist each individual sausage. Spread out the sausages on a plastic tray in a single layer and freeze. Check after a couple of hours that they haven’t stuck together and then bag.

Finished pork sausages

Finished pork sausages