- 10
Ingredients
- 3 star anise pods, slightly crushed
- 1 1/2 tablespoons sweet paprika
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried savoury
- 1 teaspoon dried oregano
- 1 teaspoon dried tarragon (I use this to replace the fennel)
- 1/2 teaspoon sweet smoked paprika
- 1/2 teaspoon red pepper flakes (optional; though mine were still very mild sausages)
- In a mortar and pestle, crush the anise pods until they are mostly broken up. Add the remaining spices and crush until very fragrant. Set aside.
- Sausage Mixture
- 1 lb firm, or extra firm, tofu, crumbled very small
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons tamari
- 2 tablespoons red wine (optional; replace with a little water or stock if you need moisture)
- 1 small yellow onion, peeled and diced
- 4 garlic cloves, peeled and minced
- 1 medium carrot, peeled and shredded
- 2 inner stalks celery, diced
- 1/4 cup chopped sun-dried tomatoes or reconstituted dried wild mushroom (this is for extra chewiness)
- 1 tablespoon guar gum
- 1/3 cup corn flour (maize flour)
- 1/2 cup coarse cornmeal (polenta)
- 3 tablespoons nutritional yeast
- 1 tablespoon egg replacer mixed into 1/4 cup water
- ~ 2 tablespoons spice mixture
Preparation
Step 1
In a large bowl, squish tofu. I find the best method is to take small pieces of the tofu block and squish them through my fingers. Once the whole block is broken up, redo the process, making sure to get any large chunks. A few small ones leftover will result in realistic white bits scattered throughout the sausages, which is kind of fun. Sprinkle with salt, pepper, tamari and wine and set aside. Prepare the vegetables and add the tofu mixture and toss to combine. Add the sun-dried tomatoes or mushrooms. Add all the dry ingredients and mix together with your hands. It should hold together when you press it; if it doesn’t it needs a tad more liquid. Cover and refrigerate for at least 24 hours.
Bring a large pot of water that holds a steamer to a boil. In the meantime, rip off 10 large squares of aluminum foil. Gather a 1/2 cup of tofu mixture and make into a log shape with your hands. Fold the foil over the log, pulling it tightly into a cylinder (amazingly, that’s a sausage shape) while being sure to twist the ends and the foil is very tightly wrapped around the sausage. Place in the steamer and steam for 30 minutes, until the sausages feel firm to the touch. Let them cool completely before you attempt to unwrap them. Chop, slice, bake or fry them. Eat hot or cold. Rejoice.