Better Bangers

One of those things that brings back fond memories is bangers and mash. It’s one of those great comfort foods that is really difficult to recreate in vegan form. These sausages are reminiscent of the flavour profile of bangers but are more dense. Up the amount of liquid in the base recipe to soften them if you’d like. Bottom line is that vegan sausages, vegan gravy and mashed potatoes is pretty unbeatable.

Basic Sausage Recipe
1 ¼ cup vital wheat gluten
¼ cup nutritional yeast
½ cup white beans (navy, cannellini) mashed or blended
2 oz tomato paste
1 cup of vegan chicken stock
2 tbsp olive oil
1 tbsp Braggs liquid aminos

Banger Seasoning
½ teaspoon salt
3 teaspoons black pepper
1 teaspoon ground ginger
2 teaspoons mace
1 teaspoon nutmeg
2 teaspoons dried sage

Mix together the wet and dry ingredients separately. Add the wet ingredients to the dry and mix together with your hands. The dough will come together quickly into a sticky ball. The dough should be wet but not stick to the bowl. Knead to ensure that the gluten is well developed.

Form a single ball and cut into 6 equal pieces. Tear 6 pieces of tin foil about 8 inches long. Using your hands form each piece into a sausage shape about 1 ¼ inches wide by 5 inches long. Place the roughly formed sausage on the tin foil near a corner and roll it tightly folding in the sides as you roll to form a closed cylinder.

Place the wrapped sausages in a boiling steamer. Steam for 40 minutes at a medium heat. Once done, unwrap and seal in small freezer bags to retain freshness. These freeze very well.

Smoking Sausages
Smoke 40 minutes at 190F.

Steaming
I use a Japanese ceramic steamer that goes directly on my stovetop. This works the best for me. You can use any steamer. Just ensure is has a good seal and single vent.