The World’s Best Vegan Sausages

The World’s Best Vegan Sausages

Credit to Yumsome

These vegan sausages are moist, firm, and tremendously full of flavour; they really are better than anything you can buy in the shops! I make them the day before I’m planning to use them but if you’re pushed for time, you could get away with refrigerating them for just five hours.

Ingredients

Wet Ingredients:

  • 120g (c.½ cup) cooked white beans
  • 200ml (c.¾ cup + 1 tbsp) vegetable stock
  • 80ml (⅓ cup) aquafaba (from the cooked beans)
  • 2 cloves garlic, peeled and chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp coconut aminos (note 1)
  • 1 tsp liquid smoke

Dry Ingredients:

To cook:

    • 2 litres (c.8 cups) vegetable stock

Instructions

  1. Bring the vegetable stock to boil in a large saucepan or stockpot.
  2. Blend the wet ingredients together in a jug or suitable container until smooth. (I use my trusty immersion blender.)
  3. Mix the dry ingredients together in a large bowl, then add the liquid.
  4. Mix well, making sure that everything is completely incorporated. (The mix will be quite wet.)
  5. Knead for a couple of minutes, then divide the dough into 8 equal parts.
  6. Cut 8 strips of cling film (saran wrap/plastic wrap), roughly 30cm (12″) long.
  7. Place a vaguely sausage-shaped piece of the sausage dough onto the centre of the long edge of each piece of cling film, and roll up into a sausage shape. Tie the ends tightly.
  8. Place into the stock, reduce the heat, and simmer, uncovered, for 40 minutes.
  9. Once cooked, remove the sausages from the pan, and set aside to cool.
  10. Put the sausages, still wrapped, in the ‘fridge for at least five hours to firm up. Overnight is better.
  11. To heat: gently fry for a few minutes on each side (I recommend either a non-stick skillet with no oil, or a cast iron one with a little oil). If you’re going to use them in a casserole, or with a sauce, etc., there’s no need to fry – simply add them to your dish five minutes before the end of the cooking time to warm through.
  12. To store: keep in the ‘fridge, in the wrappings for up to a week. They also freeze well.

Notes

  1. If you’re fine with soy, then do feel free to use a tablespoon of light (aka all-purpose) soy sauce instead of the aminos. Or you could use Asian seasoning sauce, such as Golden Mountain, Healthy Boy, or Maggi.
  2. Many people use chickpea flour to make seitan with but I have found that buckwheat gives a more robust texture, which is especially useful if using seitan in casseroles, curries, and sauces. If you don’t want to use buckwheat flour, by all means do use chickpea (garbanzo) in the same amounts.
  3. You can either make your own seasonings (good places to start looking are blogs dedicated to traditional sausage-making), or buy ones which are already made up. My favourites are the Premium Pork Sausage Seasoning from Butchers Sundries and the Premium Pork & Herb Sausage Seasoning from Tongmaster. Prices are excellent, and delivery is very fast. And they are vegan, of course.
  4. I’ve been asked repeatedly whether these sausages can be made gluten-free – the short answer is no, they can’t because gluten is the main ingredient, and it’s what gives the sausages their meaty texture and mouthfeel. If you want gluten-free sausages, why not try these ones from Rhea, over at The V Word? I haven’t made them myself but they are apparently, rather lovely!
  5. If you don’t want to use cling film, you could wrap the sausages in foil, and steam them instead. If you don’t want foil touching your sausages, you could wrap in silicone baking parchment or muslin first, then foil.

Variations:

Italian style – Omit the oil and sausage seasoning, and add…

  • 2 tbsp tomato purée
  • 4 cloves garlic
  • 1 tsp chilli flakes
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • ¼ tsp black pepper

Smoked garlic – Omit the sausage seasoning, and add…

  • 2 tbsp soy sauce
  • 2 tbsp mesquite liquid smoke
  • 6 cloves garlic
  • 1 tbsp poultry seasoning
  • ¼ tsp black pepper

Spicy garlic – Add…

  • 1 tbsp maple syrup
  • 1 tbsp mesquite liquid smoke
  • 8 cloves garlic
  • 2 tsp chilli flakes
  • 1 tsp smoked paprika
  • ¼ tsp black pepper


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