How to make easy and delicious soy-free vegan sausages using vital wheat gluten and a handful of basic pantry ingredients. 
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Moist, firm & full of flavour, my vegan sausages are better than anything you can buy in the shops! I make them the day before I’m planning to use them but if you’re pushed for time, you could get away with refrigerating them for just five hours.
Thai Sausages
When we lived in Thailand, there were sai oua (sausage) sellers everywhere, and many was the time I mused that if I ate meat, I would probably live on them. Not that I ever tried any but if the smell was anything to go by… Let’s just say that my tummy rumbled an awful lot when the food carts came out in the evenings!
Vegan sausages in Thailand
Fortunately, I did find a few jay (vegan) street carts and cafés, where they sold suitable sausages. Sai oua, that is, not Western-style vegan sausages. They were every bit as good as I imagined their meaty counterparts to be. I ate rather a lot!
What are vegan sausages made of?
These ones are made from vital wheat gluten, which is the protein left after the starch has been removed from wheat flour. Vital wheat gluten is used to strengthen flour for bread-making, and also to make plant-based meat, known variously as seitan, mianjin, and wheat-meat.
Seitan has been made in Asia for centuries, and is well-known in Buddhist culture, where meat-eating is not always a thing. If you've seen tins of mock duck or mock chicken in Chinese supermarkets, you'll be familiar with at least a couple of its uses.
One of the great things about living in SE Asia was the abundance of seitan, especially in George Town, Penang (Malaysia), where there's a huge Chinese community. If you're ever in the area, I highly recommend Lily's Vegetarian Kitchen, where you'll find a veritable feast of seitan dishes!
Ingredients for vegan sausages
- vital wheat gluten
- buckwheat flour
- cooked white beans
- vegetable broth
- aquafaba
- extra virgin olive oil
- seasoning: dried onion flakes, nutritional yeast (AKA nooch), liquid smoke, coconut aminos (or soy sauce), garlic, sausage seasoning (optional)
How to make vegan sausages
It's really easy to make vegan sausages. First you need to blend all the wet ingredients (I use my VAC2), then mix them well with the dry ingredients (the vital wheat gluten, etc.) in a large bowl, until you have a dough.
Knead the dough, then set aside for a few minutes to rest. While it's resting, tear off eight sheets of aluminium foil (about 30cm / 12" long).
When you're ready to make the sausages, divide the dough into eight equal pieces. Take one piece, roll it into a rough sausage shape, and then plonk it onto a piece of foil, close to the edge. Roll it up tightly, and twist the ends closed. Don't worry about making the dough neat - it will expand as it's cooking. It will fill the foil, and come out perfect!
Once you've done the same for the remaining seven pieces of dough, place into a steamer, and cook for 40 minutes. When the sausages are done, remove from the steamer, and set aside to cool before placing in the fridge for a few hours to firm up.
Do I need to do anything else?
If you plan to use the sausages as an ingredient in, for example, a casserole or tagine, then no, they can just be cut up and used as is. If you'd like to serve them in their own right however, then gently warm and brown them in a skillet before serving.
Don't microwave them though - they can go hard very quickly!
Fasole bătută with vegan sausages
Tips for making vegan sausages
Where can I get sausage seasoning from?
Either make your own seasonings (good places to start looking are blogs dedicated to traditional sausage-making), or buy ones which are already made up.
My favourites are the Premium Pork Sausage Seasoning from Butchers Sundries and the Premium Pork & Herb Sausage Seasoning from Tongmaster. Prices are excellent, and delivery is very fast. And they are suitable for vegans, of course.
What can I use instead of coconut aminos?
If you’re fine with soy, then do feel free to use a tablespoon of light (aka all-purpose) soy sauce instead. Or you could use Asian seasoning sauce, such as Golden Mountain, Healthy Boy, or Maggi.
What can I use instead of buckwheat flour?
Many people add chickpea flour (besan) to their seitan mix but I have found that buckwheat gives a more robust texture, which is especially useful if using seitan in casseroles, curries, and tagines, for example.
Can these sausages be made gluten-free?
I have been asked repeatedly whether these can be made gluten-free, and the short answer is no! Gluten is the main ingredient, and it’s what gives these sausages their meaty texture and mouthfeel.
I can't buy vital wheat gluten locally, can I use a different flour?
I'm afraid not - not for this method. The high-gluten content is essential, and you just don't get that from other types of flour.
That said, it is possible to make seitan from normal flour. It's how I used to make it about 15 years ago. However, this is not ideal for making sausages because any flavouring you mix in will be washed away, so you'd have to wrap them in muslin, and simmer in a strongly-flavoured broth. Or knead the seasoning in once the dough has been rinsed. To be honest, I'm not sure how well they'd turn out.
If you want to have a go at making it though, check out this video.
I don't like the idea of foil touching my food, what can I do?
You could wrap these vegan sausages in silicone baking parchment or muslin first, then foil. Don't use non-silicone parchment though, or your sausages will stick.
Which kind of beans should I use?
Any white beans are fine. Or you could use chickpeas. My preference is for cannellini or butter beans (Phaseolus lunatus - lima beans).
Can I use different flavours and seasonings?
You certainly can - check out the recipe notes for a few ideas.
Want more meaty vegan recipes?
📖 Recipe
Easy and Delicious Vegan Sausages
Ingredients
Wet Ingredients:
- 120 g cooked white beans
- 200 ml vegetable broth
- 1 tablespoon pork sausage seasoning
- 80 ml aquafaba
- 2 cloves garlic peeled and chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon coconut aminos
- 1 teaspoon liquid smoke
Dry Ingredients:
- 150 g vital wheat gluten
- 2 tablespoon nutritional yeast flakes
- 1 tbsp buckwheat flour
- 2 tablespoon dried onion flakes
Equipment
- high-powered blender
- steamer pan
Instructions
- Bring the water to boil in a large saucepan fitted with a steamer insert. You want the the water level to come just below the bottom of the steamer.
- Blend the wet ingredients together until smooth.
- Mix the dry ingredients together in a large bowl, then add the liquid.
- Mix well, making sure that everything is completely incorporated. (The mix will be quite wet.)
- Knead for a couple of minutes, then divide the dough into 8 equal parts.
- Cut 8 strips of tin foil, roughly 30cm (12") long.
- Place a vaguely sausage-shaped piece of the dough onto the centre the foil, along one of the edges, then roll up into a sausage shape. Twist the ends tightly.
- Place into the steamer, reduce the heat, and steam for 40 minutes.
- Once cooked, remove the sausages from the steamer, and set aside to cool.
- Put the sausages, still wrapped, in the ‘fridge for at least five hours to firm up. Overnight is better.
To heat
- Gently fry for a few minutes on each side (I recommend either a non-stick skillet or a cast-iron one, brushed with a little oil). If you're going to use the sausages in a casserole, or with a sauce, etc., there's no need to fry - simply add them to your dish five minutes before the end of the cooking time to warm through.
To store
- Keep in the 'fridge, in the wrapping for up to a week. They also freeze well.
Notes
- 2 tablespoon tomato purée
- 4 cloves garlic
- 1 teaspoon chilli flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 2 teaspoon dried basil
- ¼ teaspoon black pepper
- 2 tablespoon soy sauce
- 2 tablespoon mesquite liquid smoke
- 6 cloves garlic
- 1 tablespoon poultry seasoning
- ¼ teaspoon black pepper
- 1 tablespoon maple syrup
- 1 tablespoon mesquite liquid smoke
- 8 cloves garlic
- 2 teaspoon chilli flakes
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Sarah
Delicious! I usually use a recipe that is half white beans and tofu, but didn’t have tofu to spare today. Glad I found your recipe, its now my new favourite! Lucky, because I doubted the recipe to use a whole can if cannellini beans! I used some vegan beef style stock cubes, and the aquafaba from can of beans, with a little water to get the right liquid volume, and it was perfect.
I used dried parsley, sage, and a little bbq seasoning to round out the spice blend, and used both garlic and onion powder for the flavours you suggested. I’ll definitely try some of your suggestions, too.
Thanks again!
Nico
Ooh, they sound wonderful, Sarah - I am so pleased you enjoyed them. Thank you for letting me know, and for the tip about the BBQ seasoning. That's definitely one to try! xx
Rachel
Thank you for this recipe. I am just starting to try some vegan meats (25+ years as a vegetarian and married to a carnivore).
These worked first time and my partner enjoyed them- even more amazingly- we think that our omnivore 9 year old would like them too. New family favourite.
Have also made your ‘chicken’ for butter chicken as this is my sons favourite takeaway. I’m hopeful that will become a regular recipe too
Nico
Rachel, I am thrilled that you and your husband enjoyed the sausages, thank you so much for letting me know. I suspect your 9 year old will too. I hope you all love the 'chicken' too; it's really good for chicken salad too, especially if you use my veganaise as well! xx
Emily
It's true that these are awesome. I used egg whites because that's what I had and I'm not vegan. I find the key is not to knead at all but just stir it enough so it comes together and then plop it in the foil. It comes together once it's steamed. Thanks for the recipe. I now have a great base to go off for my own experimentation.
Nico
Excellent, Emily - I am so pleased you enjoy them. Happy experimenting! xx
Eric
Hi. Your sausage recipe looks neat. I will be trying this. Quick question. Is steaming a must or can you sous vide these?
Thank you in advance.
Nico
Honestly, Eric, I have never used the sous-vide method, so I couldn't really say whether it would work or not. I imagine it would be fine but I don't want to say it definitely would, just in case I am wrong! Good luck, and do come back and let me know how it goes! xx
Viktor
Hi! Thank you for the recipe! Have you tried to freeze them? I am thinking of making a batch of them and freeze them for future use.
Thanks!
Nico
Hi Viktor,
Apologies for the delay in replying - I've been in the process of moving house! Yes, they freeze incredibly well! xx
Sidarta
Hello,
I want to try this recipe but nutritional yeast is quite expensive and difficul to get at my location, can I use another ingredient or not use it at all? does it have a function in the mix? binding properties? flavor?
Nico
Hi Sidarta,
Yes, it's there for flavour but you could leave it out if you want because mostly it enhances the other flavours, rather than imparting a distinct flavour of its own. xx
EB
Those are great, the texture is very much like the store sausages. I didn't have every ingredient and no mixer, so I mashed the beans by hand (and a few bean were black beans) and I had no yeast or aminos or sausage seasoning, so I used soy sauce and bbq rub spices. But even then, everyone loved them and even commented on how sausage like they were.
Only one questions about the foil length. You mention cutting 30cm strips, but a roll is 30cm large, so there is no long edge. I just cut them in half, but that was a bit tight to roll them, so maybe 20cm strrips would work better? I will experiment again
Nico
Really glad you all enjoyed them - thanks for letting me know! Good point about the foil width, I use catering foil, which is 45cm wide, so I didn't even think about the size of the regular stuff! I'll add a note to the recipe! xx
Tracy
I’ve found that a lot of seitan sausage recipes result in tough, rubbery sausages. Not this one! Best recipe I have encountered and the sausage texture is perfect. Thank you!
Nico
Thank you so much for your kind words, Tracy - I am really happy you like them! xx
Emma Brahma
Hi, thanks for the recipe. Can I use the streamer setting on my instant pot for this? Thanks 🙂
Nico
Hi Emma,
I would assume so but since I don't own an instant pot, and have never used one anywhere, I really can't say for sure. Sorry I can't be more helpful. xx
Trina
Hi.
I live in South Africa and I want to make these sausages but I can’t find Vital Wheat Gluten locally. Is there a more ‘normal’ store bought substitute? A different flour perhaps?
Regards
Trina
Nico
Hi Trina,
No, these have to be made with vital wheat gluten. I've never found it sold anywhere locally either, no matter where in the world I've been living, so have always ordered online. You can buy it from iHerb where you are. Hope that helps! xx
Slim
Hello Nico,
thank you for sharing this recipe. I’ve tried it and the sausages tasted very good.
Would you have a recommendation how to minimize/get rid of the air trapped in the dough? I would like to make them as dense as possible.
Thank you!
Slim
Nico
Hi Slim,
Thanks so much for coming by, and leaving a comment. So happy you liked the sausages. If you knead the dough for a bit longer, it should come out more dense. Or add a little less liquid. I admit I've never been able to get all the air out, as you can see in my pics! Another idea to try could be to roll the sausages once they're wrapped in the foil. I haven't tried it but I think I will next time I make them! xx
jennifer
Pork sausage seasoning?? what all is in this and where can I get a recipe for it?
Nico
Hi Jennifer,
Thanks for stopping by! As I say in the post, you can buy sausage seasoning from Butchers Sundries and Tongmaster. Check out the sites for ingredients. If you want to make your own pork sausage seasoning, your best bet is to play around with a combination of dried thyme, sage, and parsley, plus ground allspice or nutmeg, white and black pepper, and some salt. Websites dedicated to home-made sausage making will probably have some recipes, although they will most likely be for large quantities, so you'll have to scale them, according to the weight of your ingredients.
Let me know if you get stuck, and I'll be happy to help! xx
Sarah
I have not tried these yet - but I am looking to make my own as everything I have found in stores seems to have onion in it and my husband can't eat them...he is ok with small amounts of onion powder for a bit of flavour, but anything more than a teaspoon is not possible. What, if anything, can you recommend as a substitute to the onion flakes? Or even just onions in general?
When cooking a whole meal I use celery, but would this work in things like the sausages?
Nico
Hi Sarah, thanks for stopping by. So sorry that your husband can't have onions 🙁 Celery might work but because it has a high water content, you may find you need to add less liquid. If you're going to try it, definitely blend it with the other ingredients. What I would suggest though, is using a pinch of asafoetida powder (aka hing). It's used a lot in Indian cookery, especially by those who follow the Jain religion, as it prohibits the use of garlic and onion (among other things). Don't be tempted to use too much though, as it will be bitter; a pinch is all you need! Do let me know how you get on, and if there's anything else I can help with. xx
Sara
Yes, veganism is a very privilage, modern way to eat. I don't understand why some vegans act like if everyone that eats meat us a criminal. I love animals, and I think that not eating them is an amazing desition as someone who is from a third world country I get that choosing what to eat is a privilage. Also vegans need to understand that some of this people who have no other choice but to eat animal products do it just for the sake of survival, not because they actually enjoy murdering animals/ animal suffering. It offtens happen to me that the more 'poor' people in my country are less judgy with my eating ways and often are like 'yes I also love animals/ I get what u do it' than 'weltier' people who often are more careless about the subject.
Nico
Very well said, Sara - it's nice to find others who don't allow their passions to overrule logic! Thank you so much for sharing your thoughts, I really appreciate it. xx
Dojah
Same thoughts — Love how you explained the vegan mind of most of us! Your kind of cooking was exactly what I was looking for a long time. Thank you 🙂
Nico
Thanks so much - I'm glad to be of service! xx
Patricia
These sausages are wonderful. Thank you for the recipe
Nico
You're so welcome, Patricia - so glad you like them. Thanks for dropping by, and letting me know! xx
Sonia
Hi Nico! Is there a specific type of white bean required for this recipe? White beans are not readily available in India, atleast the variety that is used for this recipe. We have black eyed white beans, I'm wondering if those would work? Thanks a ton. Can't wait to try this recipe soon!
Nico
Hi Sonia,
I usually use cannelloni or butter beans but chickpeas will work just as well. Black-eyed beans are fine too. Enjoy the sausages, and do let me know if there's anything else I can help with... and how you get on with them! xx
Shanta
How long do you recommend kneading?
Could I use a bullet blender to mix?
I want to make patties, so how would you recommend wrapping them?
Nico
Hi Shanta,
Knead for around two mins. I really would not recommend using a bullet blender to knead the dough but it's fine to blend the wet ingredients together. If making patties, just wrap in foil - possibly a double layer to ensure no moisture can get inside. Do let me know how you get on, and if there's anything else you need, don't hesitate to ask! xx
Sarah
I can’t wait to try these- we are to transition to a vegan diet due to climate change but with 2 sausage obsessed toddlers and one allergic to soy protein sausages have been a sticking point! I’m wondering if anyone has tried freezing them? It would be great to have a quick protein rich option for lazy weeknight dinners
Nico
Good for you, Sarah - let me know if you need any help with anything... just shoot me over an email! Yes, the sausages can be frozen for up to three months, so make a batch! xx
Amy
These sausages look and sound outstanding, and I can’t wait to make them! And this blog post is fantastic. I almost stood up and cheered when I read this: “...having lived all over the world, among a diversity of people, I am acutely aware that not everyone has the luxury of choosing their diet (or their ethics). Those of us who do have the luxury of not only eschewing certain types of sustenance, yet still have the widest choice on the planet of what to eat instead, are truly, truly privileged.” That paragraph is *perfect*, thank you.
Nico
Thank you so much for your kind words, Amy - I really appreciate you taking the time to leave me a message. I hope you love the sausages! xx
Kath ellus
Thanks for the recipe. They really work well. Ive never cooked with gluten before. Is the foil to keep the moisture out or to compress the mixture as it cooks? Also, i just used the liquid from the white neans as my aqua faba, it seemed to work.
Thanks again.
Nico
Hi Kath, thanks for stopping by!
You're right on both counts about the foil. Any aquafaba will work.. although, from black beans does tend to turn the sausages a murky colour! So happy you like this recipe... tell all your friends! Ha ha! xx
Martyn
I love your blog and how you've written it. I'm a vegan, but not everyone is. It's their choice. I don't want to change anyone's mind about what they eat. It's up to them. I am a vegan for ethical reasons, not health reasons. And I love your honesty. I will be making these asap. Thanks for your dedication.
I'm English and craving a good sausage roll. Can't find a decent vegan lookie likey sausage to save my life in the store.
Fingers crossed.
Nico
Hi Martyn,
Thank you so much for your kind words - they really mean a lot to me. I'm so happy you love yumsome... and I'm certain that you'll love my sausages too. Do let me know how you get on with them, won't you? xx
Martyn
They came out great. Had wonderful bangers and mash for dinner.and the next day had sausage rolls to die for. Thanks. I will be making these again. I wish I could send you the picks I took during wash step.
The recipe was very easy to follow, and I had all the ingredients in.the house. ( even made my own sausage seasoning. Only 4 ingredients)
Nico
Thanks so much for letting me know, Martyn, and I am so happy you loved them. Go you for making your own seasoning too... what a champ! If you want to share your pics, you could do so on my Facebook page or on Instagram, and tag me @yums0me 🙂 xx
Aisling
Hi Nico,
Just made your sausages! The flavour is great but the texture is a bit rubbery. Do you think I over cooked them?
Thanks.
Aisling
Nico
Hi Aisling,
It sounds as though you may have done. Or kneaded the dough too much. They should be firm but definitely not rubbery. Glad you liked the flavour! xx
Aisling
Hi Nico, thanks I tried again and they turned out great. I think I had the dough too dry the first time. Can I ask how you get your sausages in such a perfect shape? Mine look a bit wonky :/ Thanks!
Nico
Hi Aisling,
Really glad yours turned out well in the end - huzzah! I wrap mine pretty tightly, and make sure the ends are very secure, then when they expand during cooking, they can't do their own thing! xx
Aisling
Great! Thanks I will try that. The whole family (vegans and omnivores) love this recipe. Whenever I make a batch they hardly last a day or two in the fridge!
Nico
Funny you should say that - mine are never around for very long, either! xx
Mira
Hi Nico.
My daughter is vegan. I want to try to make this sausage. I make chicken sausage all the time because I don't eat red meat. I have cellulose based sausage cases. Ones that should be soaked before using. Can I use it? Many thanks 🙂
Nico
Hi Mira!
I've never used sausage casings before but I can't see why they wouldn't be suitable. I'd love to know how you get on with them! xx
maria
Made these yesterday, amazing - just had a sausage sandwich (with brown sauce!) and tea for breakfast! Goodbye shop bought sausages! Even the cat and dog were interested!! One of only a few recipes off the net that have actually turned out as the recipe!!
Nico
That is such great news, Maria - thank you so much for letting me know. I love sausage sandwiches with brown sauce, and a nice cuppa makes a perfect start to the day! So happy you enjoyed my sossies! xx
Maria
You are welcome! It will be on our menu list for our Spa Retreat breakfast menu next year!?
Nico
Fab - do let me have a link to your retreat when it's on the menu, and I'll be happy to let my readers know, and share across my social media channels! xx
Scott
Thanks so much, I have always loved cooking, but since becoming plant based a few years ago, my passion for cooking has taken on a mind of its own.
I was looking for a sausage recipe and yours popped up. I only ever tied snags as a butcher's assistant as a young teen, but now I'm making my own cruelty free ones. Tasted great but the real test will be tomorrow after they test properly. But chucked one on a pan, a few minutes after the simmering. OMG.
Nico
Yay, I love your initial reaction, Scott! How did you like them on day 2? Still OMG? I hope so! xx
Kate S
I’ve been vegan for 2 years and made this recipe COUNTLESS times (and i always double or triple it) even my midwestern non-vegan mom and friends love these!! very forgiving recipe too for any add-ins like chopped sundried tomatoes. Best seitan recipe I’ve ever made.
Nico
Thank you so much for your feedback, Kate - I am beyond thrilled that you keep coming back to my recipe, and that your family and friends love the sossies too. Huzzah! xx
Eric
For the Italian variation, you say leave out the olive oil, and add all those other dry ingredients to the ones you already listed, with no other changes, correct?
Nico
Hi Eric,
Yes, leave out the oil and the ready-made sausage seasoning, and use the ingredients from that list instead. Enjoy! xx
Just Jo
Hi Nico! I just stumbled across this recipe on Pinterest and I cannot wait to make these delicious looking sausages. I am a brand new vegan (only two weeks in) and I am so very excited about vegan food, I want to try it all! I'm still busy stocking my pantry and sourcing the best prices for staples (my bank balance and waistline may suffer initially lol) but I have all the stuff I need apart from the coconut aminos, which if I'm honest, I don't even know what it is! But I'll give them a go and report back. If I can persuade carnivorous and sausage addict Hungry Hubby to eat these instead of meat ones, I will be a very happy JoJo!
Nico
Hey JoJo!
Well done you on becoming vegan, and I can almost guarantee that Mr JoJo will love these sausages too - I've made them for tons of dedicated meat eaters, and comments have ranged from, "I thought you were making vegan food" to "These are easily as great as meaty ones"!
Re. the coconut aminos, if you're fine with soy, then just use soy sauce (all-purpose or light, not the dark stuff), or Asian seasoning sauce (Healthy Boy, Golden Mountain, Maggi etc.).
Hope you love the sossies as much as we do! xx
Just Jo
I tried them last night with some BBQ baked beans and I absolutely loved them. I had only tried seitan once before and that was in a Bosh "chicken nugget" recipe which came out very dry, crumbly and chewy. These sausages were perfect - like I told one of my vegans friends who asked what they were like, I said "firm but tender, like I like my men" lol...
I did use soy and like for those nuggets, it turned them an unfortunately dark shade of brown! I only had dark soy in, I need to restock the pantry asap.
Nico
I'm so glad you enjoyed them, JoJo - that gives me a big happy! The dark soy... yeah, it'll do that! Plus, I find it too sickly and strong. Great when used sparingly to add depth of flavour to my Chinese stir-fry sauces but not really what I want in my sausages. Definitely get the lighter stuff! xx
Alisa
Hey there, I would just like to know if anyone has tried to make these sausages with a sausage form? Its made out of silicon and just a long half form that is normaly used to make icesticks for drinks. It would be reusable, but I am not sure if it would need to be steamed in this form to stay the way they are?
Nico
Hi Alisa!
I've never heard of a sausage form, so I Googled it, and came up with nothing! But I do know what you mean about the ice stick tray, and I'm certain it wouldn't work because
a) the sausages need to be wrapped tightly in order to keep their shape, otherwise the dough would expand too much, resulting in a loose texture
b) they need to be protected from the moisture, so if using a tray, only the bottom of the dough is protected - the top would be exposed, and you'd end up with a soggy loose mess! xx
Liz
Am I able to make this into one big roll to ‘deli’ slice for sandwiches? I’ve been looking for a vegan smoked garlic sausage recipe for awhile and these look amazing!
Nico
Absolutely, Liz - I often do just that! If you're using the full recipe, you'll want to steam it for about 1hr 15m - 1hr 30m. Enjoy! xx
Denetria Nelson
Hi, I'm so excited and can't wait to cook these. We try to avoid any product that contain gluten/wheat gluten- is there a subsitute you can reccomend for that ingriedient?
Nico
Hi Denetria!
As I've said to other commenters, and in the recipe notes, gluten is the primary ingredient in these sausages, and can therefore not be substituted. I have added a link to the notes for a completely different sausage recipe from another blogger; I haven't tried it but I've been told it's very good. I wish you luck with your quest for amazing sausages! xx
khushi
Hi. Thanks for the recipe. WIll try soon. Where is this link to the other sausage recipe. Perhaps I can try out both the recipe at once. Take care.
Nico
Hi Khushi,
It's this one... which I still haven't tried! http://thevword.net/2012/06/gluten-free-spicy-italian-sausage-part-ii.html
Enjoy! xx
Rachel
Just in case anyone else has the "great idea" to try steaming these in their Instant Pot: DON'T. They will 100% hulk out of their plastic wrap and be a bunch of mushy disaster sausages. :c
Nico
Oh no, Rachel, what a tragedy! I am so sorry this happened to you but thank you so much for taking one for the team! Have you made them my way yet? xx
Rachel
Oh yes, they work perfectly when I cook them on the stovetop. It's one of my favorite recipes, actually. I've made it at least half a dozen times and tried a few variations of my own now too! I like reducing beer down to use as the liquid -- it gives them an amazing flavor. 🙂
Nico
Beer you say? Oh my goodness, why have I never thought of that before? Now I have an urge to make a Guinness reduction to use - thanks so much for the suggestion! I really am so happy you like these so much, Rachel! xx
Veronica
Hi There!
This recipe looked amazing so I tried it. However, my sausages came out very soft and 'wet', and after putting them in the fridge for a night they were still a little soft.
they do bake well in a frying pan and they taste really good, but when you cut into them they fall apart easily.
I am going to make sausage rolls of these, because I think that would taste great. But do you have any idea what I did wrong and why they weren't firm as yours? should I add less stock, should I mix the dough longer?
regards, Veronica
Nico
Hi Veronica, thanks for getting in touch. Without being there with you, it's very hard for me to diagnose what went wrong but if I were to hazard a guess, I'd say you either didn't wrap them tight enough or you used too much liquid. I have found that some gluten flours don't perform as well as others, so it might simply be a case of changing your flour. I assume that it had not passed its expiry date? Next time, you could add a little less stock, and definitely work the dough for longer, and those two combined will always give you a firmer end result anyway.
If you like sausage rolls, I can tell you that this recipe works really well for a sausage plait too!
Do let me know how you get on! xx
Cindy
These are hands down the best sausages that I have ever made! I always add my own spin on the flavouring, but the texture is excellent! Thank you for this recipe!
Nico
Aww, thank you so much for your kind words, Cindy - I am so happy you like them! xx
Sarah Lycksten
These are easily the best vegan sausages!! OMG loved everything about them, texture, looks and taste.Thank you!! Can I share this recipe on my blog please? With a link of course 🙂
Nico
Hi Sarah, I'm so happy you love them! More than happy for you to share a pic, plus description, along with a link, on your site... but not the actual recipe, please! xx
Maggie@Salty Bean
That texture looks amazing! I also think we have a very similar idea about the 'vegan diet'. Love it ♥️
Nico
Thank you, Maggie! xx
Nick Wigston
Wow this is a great recipe, I like your prelog too, Im trying to be vegan and avoid the 'extremists'
Will definately try this in a couple of days
Nico
Excellent, great news about getting more vegan foods into your diet. If you need any help with anything, let me know. I hope you love the sossies! xx
Maya
These were absolutely amazing! My very English and sausage loving dad gave these a 10/10 on realisticality and 8/10 on flavour. I genuinely wouldn't have been able to distinguish these from animal sausages if I hadn't made them myself.
Nico
Wow, that is such brilliant news - thank you so much for letting me know, Maya... it makes me very happy! xx
maria
hi... i thought aquafaba is the liquid from chickpeas can...so..this one (from white beans) is aquafaba too? thank you, maria
Nico
Yep, you're absolutely right, Maria. I find that using AF, rather than water, helps to give a firmer texture to the sausages. Enjoy! xx