So, in my never ending quest for dinner, I decided I wanted to try making some smoked sausage. I was going for chorizo flavor, but I wound up with a basic smoked sausage. Which was fine--I still have one for red beans and rice later, which was part of my motivation to start. I'll be playing with this recipe, hopefully perfecting a vegan andouille by Gumbo time.
Tell me that this does not look like "real" sausage. This is after the simmering and smoking in the stove-top smoker. The marbling of the paprika really makes it look like your regular old sausage, don't you think?
I started with my favorite Seitan recipe, adding a good shot of garlic powder and paprika to the mix. I also added crushed red pepper and whole peppercorns and more garlic powder and paprika to the simmering mix. The sausages were then wrapped in cheesecloth and cooked in the crockpot for about six hours. Here's what one of them looked like at the end.
Here they are, unwrapped and ready for the smoker. I smoked them with oak chips for about 15 minutes. Next time, I'll get them smokier.
And here it is! I sauteed some vidalia onions, a red bell, some fresh garlic and mustard greens from Mom and Dad's garden, browned the sausage chunks, and then added cooked whole wheat rotini.