Campy Chicken Sausage

Dried apple gives this sausage a nice textural element and bit of sweetness. The Campari give this sausage a bit of complexity in flavour.

Sausage Recipe
1 ¼ cup vital wheat gluten
¼ cup nutritional yeast
½ cup white beans (navy, cannellini) mashed or blended
1 cup of vegetable stock
1/2 cup finely minced dried apple slices
2 tbsp apple cider
2 tbsp olive oil
2 tbsp honey
2 tbsp Campari
1 tsp sea salt
1/4 cup watercress
2 tbsp thinly sliced green onions (green and white parts)
1 1/2 tsp black pepper ground
2 tsp thyme

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
I’d smoke this a little lighter at about 150F for 20 minutes turning once half way through.

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.