Andouille "Sausage"

Yields 4 individual sausages

Andouille sausage is, in my opinion, as integral to a pot of red beans and rice as both the red beans and the rice.  In fact, as a kid, the sausage was my favorite part.  I would often pick it out, leaving the rest for the birds.

Andouille is Cajun food through and through--created by German immigrants and Acadian exiles on the German coast of Louisiana (north of New Orleans on the east side of the Mississippi).

And any good Cajun would find this recipe blasphemous.  Andouille sausage that isn't made from pork?  Yeah.  That's not Andouille.

However, I have been bound and determined to make a plant based Andouille sausage for my personal delight, and I believe I've struck gold!

You can find faux-meat sausages in many grocery store aisles, but often the ingredients list is a little long for my liking, and full of gluten and soy, to boot.

This recipe is easy (not simple, but easy) and makes for a SPICY Andouille substitute to kick your red beans and rice up to the right level!  

Ingredients

1 tbsp coconut oil
1 cup mushrooms, chopped
1/4 cup yellow onion, finely chopped
1 garlic clove, minced
2 cups cooked or 1 15 oz can black eyed peas
1 tbsp sun dried tomato paste
1/4 cup nutritional yeast
1/2 cup brown rice flour
1 tsp xanthan gum
3 tbsp gluten free Worcestershire sauce*
few drops of liquid smoke

*Worcestershire sauce is an anchovie sauce that also typically includes soy sauce (which has gluten in it).  Therefore, Worcestershire sauce itself is neither gluten free or vegetarian.  Solution?  You can buy a vegan, gluten free Worcestershire sauce or make one at home using gluten free soy sauce (to make my sausage, I used this recipe, substituting maple syrup for brown sugar and Eden's Organic Gluten Free Tamari Soy Sauce in lieu of the soy sauce, and it was perfection).

Spice Mix

1 tsp cayenne (less if you are wary of spicy)
1 tbsp paprika
1 1/2 tsp garlic powder
2 tbsp black pepper
1 tsp crushed red pepper
1 tsp sea salt
1 tsp thyme
1 tsp sage

Directions

1.  In a small bowl, prepare your spice mix. (Get it well mixed in the small bowl before mixing it in with your other ingredients.  This will ensure a more even seasoning.)

2.  In a medium saute pan, melt down your coconut oil and saute your onions, mushroom, and garlic over medium high heat. (Keep in mind when you chop your onions and mushrooms that you are recreating a ground texture, here, so don't chop them too finely.)

3.  In a large bowl, mash your black eyed peas with a potato masher.

4.  Add in tomato paste, nutritional yeast, spice mix, and brown rice flour. Sprinkle xanthan gum over the top and mix in well.

5.  Add your cooked mushrooms, onions, and garlic, Worcestershire sauce, and liquid smoke.

6.  Divide your mixture into 4 equal piles, and shape each into a log.

7.  Wrap the logs individually in foil and steam them for 15-20 minutes.

8.  Refrigerate them overnight, to make sausages that will really hold together.

9.  Unwrap 'em and cook them however you'd like! 

I will be eating these in a hot dog bun come Fourth of July, you'd better believe!
xox

Brittany KrigerComment