Vegan Jamaican Sausage

This sausage is pretty classic. The one thing I like about it is that the onion, when steamed, has the texture of rendered pork fat. This discovery is important in that it enables more textural qualities in veggie meat making. I’ll be experimenting with this more. This technique comes from traditional sausage making and calls for incorporating diced or minced raw onion into the dough. Basically it steams to the texture of fat and adds dimension to the tasting experience.

Basic Veggie Meat Recipe
1 ¼ Bob’s Mill vital wheat gluten
¼ cup nutritional yeast
½ cup white beans (navy, cannellini) blended with immersion blender blender to soup consistency
1 cup vegetable stock
2 oz tomato paste

Jamaican flavouring 
3-tbsp minced onion (raw)
1-tbsp thyme
1-tbsp garlic powder
2-tsp cayenne powder
1-tbsp raw sugar
2-tsp allspice
2-tsp black pepper
1-tbsp salt
3/4-tsp cinnamon

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 mixture 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 really 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 this sausage lightly for 30 minutes at 190F. I use a Bradley Original four tray smoker.