Sweet and Sour Weenies
The cocktail party classic.
1 lb fully-cooked sausages (amazing vegan sausage recipe follows, or use your favorite store-bought ones)
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
1 tablespoon Worcestershire Sauce
1/2 teaspoon dry mustard powder
Big squeeze ketchup
Cut sausage into bite-sized pieces. Mix all ingredients together in saucepan and warm through. Serve with toothpicks.
Amazing Vegan Sausage
186 grams vital wheat gluten
45 grams chickpea flour
45 grams eggplant
45 grams olive oil (NB: do a bigger batch of the eggplant/oil operation and freeze the results, which makes it much easier to make more sausage when needed)
1/4 c. soy sauce
1 c. water
1 tbsp nutritional yeast
to taste: onion powder, garlic powder, black pepper, smoked paprika, marjoram, mace, mustard seed, fresh garlic, kosher salt
Chop eggplant medium-fine, put in a bowl, cover with olive oil and set aside to soak for 1 hr. (If you're doing a big batch, just slice the eggplant, soak in an equal amount of olive oil by weight as above and freeze in a single layer - slices are easier to manage, and you can then chop when you want to use them).
Combine gluten, chickpea flour, seasonings, soy sauce and water in a large bowl. Knead for 5-10 minutes to develop gluten.
Add soaked eggplant (discarding any excess oil) and knead to mix thoroughly.
Divide into three portions, roll into cylinders roughly 6" long x 1.5" wide and wrap in aluminum foil.
Steam for 45 minutes; you can also pressure-steam them for 20 mins in a pressure cooker.