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merguez sausage

May 25, 2013

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 finely chopped

First, toast the spice seeds (cumin, fennel, coriander, caraway, peppercorns) in a dry frying pan over a medium heat until they begin to pop and smell toasty.  Tip them into a pestle and mortar and grind to a powder.

Get two largeish bowls out.  In one tip the chickpeas, then crush with a fork until no whole ones are left.  Then add the stock, tomato paste, soy sauce, oil, harissa and garlic, stirring to combine.

In the other bowl combine the gluten, nutritional yeast, rosemary, paprika, chili powder and the spice mixture.

Pour the wet into the dry and give it a good stir, then a good knead, for 1-2 minutes.  Tip onto a chopping board and cut into equal quarters.

Tear off four pieces of tinfoil.  Take one quarter of the mixture and lay it on a piece of tinfoil, shaped into a rough sausage shape (it doesn’t have to be perfect, as they’ll snap into shape as you steam them).  Roll it up in the foil and twist both ends to secure.  Repeat with the other three pieces.

Steam for 40 minutes.  And that’s it!

  1. Yum. This looks very good! I will reblog this tomorrow.

  2. Wow! Need to try these right now.

  3. Wow these look/sound delicious! What a great idea! 🙂

  4. These would be amazing sliced on a vegan pizza or inside a lovely fluffy PPK besan omelette…YUMMO girl you nailed it! I love when I can find homemade from scratch recipes like this. It’s so easy to get discouraged by a lack of veganese in the shops but when you can make it yourself the sky is the limit 🙂

    • Thanks narf7! I am going to make a great big paella tomorrow and fry bits of this to go in it. Love the idea of slicing it on pizza, thanks!

  5. Reblogged this on The Seven Minds and commented:
    This looked so good, that I knew I had to reblog this. Vegan Sausage.

  6. thanks for this! can you let me know why the yeast? And what is nutritional yeast as opposed to bakers yeast?

    • Hi! nutritional yeast is a condiment that tastes very savoury and quite cheesy. It’s a bit of a vegan staple but it’s not to everyone’s taste. It’s in the recipe for flavour more than anything else, so you could probably leave it out safely enough. But I definitely recommend trying it if you can. Personally I love the stuff!

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