Craving sausages but want a meat-free option? Look no further! This recipe delivers delicious, hearty vegetarian sausages made entirely from humble wheat flour. Forget bland, tasteless alternatives – these sausages boast a satisfying texture and rich flavor that will surprise even the most dedicated carnivore. We'll guide you through creating a versatile base that can be customized to your liking, easily incorporating herbs, spices, and even vegetables for a truly unique culinary experience. They're perfect for breakfast, lunch, or dinner, adding a protein-packed punch to any meal.
This simple, yet incredibly rewarding recipe requires minimal ingredients and is surprisingly easy to make. Ready to transform basic wheat flour into flavorful, satisfying vegetarian sausages? Let's dive into the step-by-step process and create a culinary masterpiece together!
Tools Needed
- Mixing bowl
- Plastic wrap
- Sieve
- Steamer
- Knife
Ingredients
- Wheat flour (all-purpose or bread flour): 1 kg
- Water: 600 ml
- Pepper
- Fish sauce (vegetarian)
- Sugar
Step-by-Step Instructions
Step 1. Prepare and Ferment the Dough
- Mix 1 kg of wheat flour with 600 ml of water. Knead the dough for 5-10 minutes (60ml water per 100g flour).
- Wrap the dough in plastic wrap and let it ferment for about 1 hour.
Step 2. Wash and Season the Dough
- Wash the dough in a sieve under running water (about 1 liter of water at a time) to remove excess starch, repeating 4-6 times. Reserve the starchy water for other uses.
- After washing, drain the dough thoroughly in the sieve.
- Season the drained dough (approx. 500g) with 2 tablespoons of sugar, pepper, and vegetarian fish sauce. Mix well.
Step 3. Shape and Steam the Sausages
- Divide the dough into portions (approx. 250g each) and shape into sausage rolls.
- Steam the sausage rolls for about 30 minutes (250g rolls) or longer for larger rolls (45-60 minutes).
Step 4. Cool and Serve
- Let the cooked sausages cool completely. This will make them firmer and chewier.
- Slice and serve. You can add salt, pepper, and lemon juice for extra flavor.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Using high-protein flours like bread flour, flour number 11, or 13 will result in chewier sausages.
- The amount of washing affects the final yield. More thorough washing removes more starch, resulting in less sausage but a chewier texture.
- Smaller sausage rolls cook faster and absorb flavors better than larger ones.
Nutrition
- N/A
FAQs
1. Can I freeze these vegetarian sausages?
Yes! Once cooled completely, freeze them individually wrapped in plastic wrap or in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
2. What can I add to customize the flavor?
Get creative! Experiment with different herbs (oregano, thyme, rosemary), spices (smoked paprika, garlic powder, onion powder), or finely chopped vegetables (carrots, zucchini, peppers) for varied tastes.
3. How do I cook them?
You can pan-fry, bake, or grill the sausages. Pan-frying is generally quickest, around 10-15 minutes, turning occasionally until golden brown and heated through. Baking and grilling times may vary.
Making delicious vegetarian sausages from scratch is easier than you think! This simple wheat flour recipe offers a satisfying and versatile alternative to meat sausages, perfect for any meal. Enjoy your homemade, flavourful, and meat-free culinary creation!