Cool Sausages Recipes Recipe Paper

POTATO-SAUSAGE FOIL PACKS

Steps:

• Cut peppers into 1-in. pieces; place in a large bowl. Toss with the next 7 ingredients. Divide mixture among 4 double thicknesses of heavy-duty foil (about 18x12 in.). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat until potatoes are tender, 30-35 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.

EASY HOMEMADE LORNE SAUSAGE RECIPE

Steps:

• Line your loaf tin, or whatever you're using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you've put the sausage meat in it.
• Add all the ingredients to a bowl and use your hands to thoroughly combine.
• Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
• Wrap the clingfilm over the top so it's fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
• Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
• You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
• Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

HOMEMADE VEGAN SAUSAGES

Steps:

• In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook for another minute until the spices are toasted.
• In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it's saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
• Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring it to high heat.
• Divide the seitan into 4 equal chunks. Roll and press the seitan into a sausage shape. Roll each sausage in parchment paper and aluminum foil (roll it tightly). Twist the ends so that the seitan is completely covered in foil. Add the seitan sausages into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
• Let them cool off a bit before removing the aluminum foil and parchment paper.
• You can use them in various recipes (Hot Dogs, Corn Dogs, serve them with mashed potatoes etc.). To warm them up, cook them in a pan or contact griller. You can store them in the fridge for 3-4 days.