Without casing: these flour-based sausages are made by boiling, which gives them a fairly smooth skin of cooked starch similar to that of dumplings. They can be eaten like this, or fried later, or sliced and cooked in a stew...
I use these when the recipe calls for chorizo. I will update later with some other recipes when I have time to test and revise them, as I haven't made them for a while.
"Chorizo" style sausages
Ingredients
- 125g chickpea flour or rice flour
- 4 shallots or 1 onion very finely chopped or grated
- 4-6 sundried tomatoes, rinsed and very finely chopped
- 4-6 pre-soaked or rehydrated dried organic apricots, very finely chopped
- 1 tsp hot smoked paprika (optional)
- 2-3 tsp dried oregano
- Any other spices you like
- 3 tbsp ground flaxseed/other nut or seed powder
- 2 tbsp peanut butter or cashew butter or whatever nut butter you have
- 1 tbsp pumpkin seed oil or whatever oil you have
- 50ml (approx.) rice milk or your favourite mylk
- Vegetable stock, low salt
Method
- Mix the dry ingredients in a large bowl
- Add nut butter, oil and mylk and mix to make a dryish dough.
- Squeeze and roll the dough into sausage shapes.
- Make up a little vegetable stock (or use some you have left over from cooking another dish)
- Boil the sausages gently in the stock (it should come about halfway up the sausages) for about 20 minutes, turning occasionally, and allow to cool.
- Serve cold, or cook them again however you like.