Cuisine

GARLIC & HERB ‘PORK’ SAUSAGE

WHITE BEAN & GARLIC SAUSAGE CASSOULET SERVES 4

Comforting, creamy, hearty cassoulet. Using great sausage and bouillon/stock is key here. No roux or wine needed, just a simple classic to comfort you on cold evenings.

1 medium onion

200g garlic and herb ‘pork’ sausage (see recipe page 84) or Grater Goods Kielbasa

2 medium waxy potatoes 2 tablespoons olive oil

1 can cannellini beans

1¼ cups vegetable stock or

vegan chicken stock parsley or thyme to serve

Peel and dice onion. Dice sausage and potatoes into bite-sized chunks. Add olive oil to a heavy-based pan and heat to medium heat. Add onion and sauté for a couple of minutes until softening. Add sausage and fry off until browning slightly. Add beans (with liquid), stock and potatoes and stir.

Reduce to low, cover and leave to simmer for 25–30 minutes until potatoes are cooked through but holding their shape and sauce is thick. Check often and add a little extra stock if needed.

Toss through some herbs before serving with crusty bread and your favourite steamed greens.

MAKES 4 SAUSAGES

This is a simple seitan sausage that I make for general purpose. It’s great in the cassoulet (see page 83).

2 large cloves garlic 2 tablespoons sunflower oil

WET

1 can cannellini beans with liquid (400g) ½ cup warm water

1 teaspoon liquid smoke or smoked paprika 1 teaspoon vegan chicken stock powder 1 teaspoon vegan beef stock powder 1 teaspoon sugar

1 teaspoon soy sauce

2 tablespoons sunflower oil

½ teaspoon balsamic vinegar

DRY

1½ cups gluten flour*

¼ cup wheat flour

¼ cup nutritional yeast

3 teaspoons onion powder

5 teaspoons garlic powder

½ teaspoon ground allspice scant ¼ teaspoon black pepper

2 tablespoons mushroom powder** 2 teaspoons salt

1 tablespoon plus 1 teaspoon dried marjoram

Finely chop garlic cloves and add to a cold pan with oil. Heat gently until fragrant, be careful not to let it brown. Take off heat and set aside.

Add wet ingredients to a blender or mixer and blend well. Combine blended mixture and cooked garlic with dry ingredients. Knead for 3 minutes. Add more flour if mixture is too wet to handle. Wrap into 200g sausages and steam for 40 minutes. At home, people commonly use baking paper, then tinfoil for their wrap. You can also use a silicone mould or cloth to form your sausage but make sure it’s wrapped tightly, as it will expand while cooking.

Chill overnight. Keep in a sealed container for up to 10 days. Best sliced or diced and fried, or fried whole as a breakfast sausage.

NOTES

* wheat flour that has had the starch washed away, leaving super high-protein flour. Available in speciality stores and online.

** finely ground, dried shiitake mushrooms

THESE RECIPES ARE EDIBLE ACTIVISM, ETHICAL HEDONISM. THEY’RE MOSTLY UNFUSSY, UNPRETENTIOUS AND SHAREABLE. SO PLEASE SHARE THEM.

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2022-07-01T07:00:00.0000000Z

2022-07-01T07:00:00.0000000Z

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