Salsicca Vegetarian Hot Italian Sausage Recipes

HOT ITALIAN SAUSAGE

Steps:

• Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

ITALIAN SAUSAGE RECIPE

Steps:

• Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.

HOMEMADE VEGAN SAUSAGES

Steps:

• In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook for another minute until the spices are toasted.
• In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it's saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
• Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring it to high heat.
• Divide the seitan into 4 equal chunks. Roll and press the seitan into a sausage shape. Roll each sausage in parchment paper and aluminum foil (roll it tightly). Twist the ends so that the seitan is completely covered in foil. Add the seitan sausages into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
• Let them cool off a bit before removing the aluminum foil and parchment paper.
• You can use them in various recipes (Hot Dogs, Corn Dogs, serve them with mashed potatoes etc.). To warm them up, cook them in a pan or contact griller. You can store them in the fridge for 3-4 days.

PASTA CON SALSICCIA WITH CREAMY TOMATO SAUCE

Steps:

• In a large deep skillet (or wok) heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent (8-10 minutes). Add the sausage, increase the heat slightly, and cook for 5 minutes, using a wooden spoon to break up the meat.
• Add the wine, and cook for 3-4 minutes, until reduced and almost completely evaporated. Then add the tomato passata, paprika and rosemary; season with salt and pepper.
• Bring to a simmer, then reduce the heat to medium-low and continue cooking for 30 minutes, stirring occasionally. Stir in crème fraîche.
• Meanwhile, in a large pot of boiling, salted water, cook the rigatoni, according to package instructions, until al dente. Drain the pasta and toss with the sauce. Serve with grated parmesan.

SALSICCA (VEGETARIAN HOT ITALIAN SAUSAGE)

Steps:

• Mix the broth with the wine, tomato paste and sesame oil in a small bowl.
• Stir in the textured soy protein granules and allow to soak for about 5 minutes.
• Add the tofu and seasonings.
• The gluten powder should not be added until the mixture is cool (otherwise it creates'strings').
• To speed this up, you can spread the mixture out on a plate to cool in the refrigerator.
• When the mixture is cool, add the gluten powder and mix well with your hands.
• Press firmly into 10 thin patties or 14-20 firm links.
• Steam on a plate or steam basket (with little holes) over simmering water for 20 minutes.
• These can now be browned right away or refrigerated/frozen for later.
• To brown, use a non-stick skillet with a little olive oil or brush all the sides with a little olive oil and grill on both sides.