Cotechino Sausage (GF)

Ingredients:

For the Sausage:

  • 1 cup cooked brown lentils
  • 1/2 cup cooked white rice
  • 1/2 cup gluten-free bread crumbs
  • 1/4 cup ground flaxseed
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 1 tbsp tomato paste
  • 1 tbsp tamari or soy sauce (gluten-free)
  • 1 tsp smoked paprika
  • 1 tsp fennel seeds
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp salt, or to taste
  • Olive oil, for cooking

For the Glaze:

  • 1/4 cup maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp ground black pepper

Instructions:

  1. In a large mixing bowl, combine all the sausage ingredients (cooked lentils, rice, bread crumbs, ground flaxseed, nutritional yeast, garlic, onion, tomato paste, tamari or soy sauce, smoked paprika, fennel seeds, thyme, rosemary, black pepper, red pepper flakes if using, and salt). Mix well until everything is evenly combined.
  2. Form the mixture into sausage shapes, about 3-4 inches long and 1 inch in diameter, using your hands. You should get about 6-8 sausages depending on the size.
  3. Heat some olive oil in a skillet over medium heat. Add the sausages and cook for 4-5 minutes on each side, until golden brown and crispy. Transfer the sausages to a plate and set aside.
  4. In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and black pepper to make the glaze.
  5. In the same skillet, add the glaze mixture and cook for 2-3 minutes until it thickens slightly. Add the sausages back into the skillet and coat them with the glaze, cooking for another 2-3 minutes until the sausages are nicely glazed.
  6. Serve the vegan cotechino sausages hot with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a salad. Enjoy your delicious homemade gluten-free vegan sausages!

Note: You can also make a larger batch of sausages and freeze them for later use. Simply cook the sausages without the glaze, let them cool, and store them in an airtight container or freezer bag in the freezer for up to 2-3 months. Thaw before reheating and glazing.