merguez sausage

This looked so good, that I knew I had to reblog this. Vegan Sausage.


Makes 4 sausages
Prep time: 50 minutes

Merguez sausages

A combination of two brilliant people’s ideas, neither of them my own.  Homage to Isa Chandra Moskowitz and Hugh Fearnley Whittingstall.

This vegan merguez-style sausage is so damn tasty and can be eaten in any of a million ways.  Yummy straight from the steamer, even better sliced into chunks and fried.

Merguez sausages end view

Spice mix (adapted from River Cottage Veg Every Day):
Cumin seeds, 1/2 tsp
Fennel seeds, 1/2 tsp
Coriander seeds, 1/2 tsp
Caraway seeds, 1/2 tsp
Black peppercorns, 1/4 tsp
Chili powder, 1/8 tsp
Smoked paprika, 1/2 tsp

Sausages (adapted from Post Punk Kitchen):
Chickpeas, 1/2 cup
Vital wheat gluten, 1 1/4 cups
Nutritional yeast, 1/4 cup
Cold vegetable stock, 1 cup
Sun dried tomato paste, 1 tbsp
Soy sauce, 2 tbsp
Olive oil, 2 tbsp
Harissa paste, 1 tbsp
Garlic, one clove, crushed
Fresh rosemary, one sprig, leaves picked and…

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One thought on “merguez sausage

  1. Jennie Evans May 26, 2013 at 8:02 pm Reply

    Thanks v much for reblogging!

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