Gorgeous J&T Vegan Sausages
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.
2 Tins of Butter Beans
1 Tbls Olive Oil
2 Cloves Garlic
4 Tbls Potato Starch
2 Heaped Tbls Nutritional Yeast
2 Tbls Almond Flour
3oz Gluten-Free Oats
1 Tsp Black Pepper
3 Tbls Tomato Paste
1 Tsp Cumin
1 Tsp Smoked Paprika
1 Tsp Mixed Herbs
1 Tsp Salt
2 Tbls Bouillon Vegetable Stock
4 fat Sausages
First start by putting your butter beans, potato starch, yeast and almond flour into a blender/vitamix and blend until as smooth as you can get it.
Next add all the other ingredients to your blender/vitamix and blend untill smooth.
The mixture should be thick enough to still blend and be able to hold a spoon in place, if it is too watery add some more almond flour and blend until thick, if it is too thick add water but a little bit at a time.
Next add around 2 1/2 heaped Tbls of mixture per sausage into the middle of a square piece of foil / baking paper. (baking paper would probably work best but we had to make do with foil.
1- fold gently so the two top pieces meet and fold over.
2- fold down the middle so until you are nearly touching the mixture.
3- twist the ends, as you would a cracker.
4-twist until you meet the mixture, turn the twists upward like handles.
As you can see when you unravel your twists (when cooked in foil) the mixture sticks to the foil, But when you have rolled it down the foil and just pat it back into shape they turn into sausages.
Here are the rolled patted sausages.
Once they have cooled to room temperature, cover them with a piece of foil and stick them in the fridge. (best left for two days.
When your sausage has been chilled for 2 days it will be easy to cut and yummy.
The sausage is best eaten cut into slices oven cooked and is lovely hot or cold.
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