Recipe: Salsicca, a Vegetarian Hot Italian Sausage
Summary: Salsicca, a spicy, vegetarian alternative to the traditional Italian hot sausage.
- 10 tablespoons of vegetable broth
- 1/4 cup dry red wine
- 1 tablespoon of tomato paste
- 1 teaspoon of extra virgin olive oil
- 1/4 lb medium firm tofu, mashed
- 1 cup of textured soy protein granules (soy does not contain gluten but to be sure take a look at certified gluten-free soy products like Bob’s Red Mill and Arrowhead Mills brands)
For the Seasoning Mixture:
- 1 1/2 tablespoon of fennel seeds, crushed
- 1 tablespoon minced fresh garlic
- 1 bay leaf (ground)
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon coriander
- 1/2 cup pure gluten, powder (vital wheat gluten) * (Alternatives to gluten powder are amaranth flour or mashed beans)
- Mix the vegetable broth with the wine, the olive oil and the tomato paste in a small bowl.
- Stir in the textured soy protein granules and let soak for five minutes.
- Add the tofu.
- Combine your seasonings while leaving out the gluten. Add to the mix.
- Allow your mixture to cool. To speed this up, spread the mixture out on a plate and place in the refrigerator.
- Once the mixture has cooled down, add gluten powder and use your hands to mix.
- Use a sausage stuffer and casings or form your mixture into patties or links. Makes about 10 patties or 14 links.
- Steam these for about 20 minutes.
- The patties or links are then ready to be browned. You can also freeze them for later use.
- For browning, a non-stick skillet and olive oil will do nicely. They can also be grilled.
Preparation time includes cool down time for mixture and steaming
Each serving is 2 links
Carbs x serving: 4 grams
Fiber x serving: 0.4 grams
Preparation time: 1 hour(s)
Cooking time: 10 minute(s)
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 7
Culinary tradition: Italian
Published: July 27,2012