Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

chappie

Cured sausages made with non-meat ingredients

Recommended Posts

I was recently in a convenience store, searching for a semi-nutritious, low-"Points" snack (as I have been using the Weight Watchers app successfully for a month with dual goals of weight loss and improving my eating habits). I found a product by Krave that was a single-serve snack sausage made with both pork and black beans. This came a few months after I discovered and became slightly obsessed with Duke's smoked sausages, another snack-aisle product, made with better ingredients and methods than your Slim Jims and other junk.

 

It all got me wondering if there was a way to make a cured, smoked sausage from beans, tofu and other non-meat ingredients, with or without any meat at all. Both options appeal to me. I like the idea of pork with other ingredients, but am also interested in the possibilities of a non-meat product with similar smoky, spicy flavor and comparable texture to a dried, smoked meat sausage. Any ideas where I can look? Most searches for black beans and sausage turn up recipes for those two items combined in a dish (which is, of course, delicious). I'm wondering about methodology and any other attempts to do this.

Share this post


Link to post
Share on other sites

I just Googled vegetarian sausage and got quite a few links.  One using mushrooms and lentils

Share this post


Link to post
Share on other sites

~Martin :)

I try to find the good food in every situation!

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader, and adventurous cook. Crotchety, cantankerous, terse, curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Share this post


Link to post
Share on other sites

~Martin :)

I try to find the good food in every situation!

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader, and adventurous cook. Crotchety, cantankerous, terse, curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Share this post


Link to post
Share on other sites

One of my favorite butchers told me tales of a potato sausage his mother used to make that sounded to die for - I think that pork fat may have played a big part in it though.

 

 

  • Like 1

Share this post


Link to post
Share on other sites

The idea and/or the 'necessity' has existed for a very long time. 

 

Bean Sausage.PNG

Source: The Bean-Bag, 1920


Edited by DiggingDogFarm (log)

~Martin :)

I try to find the good food in every situation!

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader, and adventurous cook. Crotchety, cantankerous, terse, curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...