VEGAN SAUSAGE - Italian Sausage, Breakfast Sausage,

Beer Brats
Gluten-free and vegan sausage recipe for Italian sausage, breakfast sausage, and beer brats.

Course Main Course

Cuisine American, gluten free, vegan
Keyword gluten free vegan sausage, vegan beer brats, vegan breakfast sausage, vegan Italian
sausage, vegan sausage, vegan sausage recipe

Prep Time 30 minutes

Cook Time 10 minutes
Total Time 40 minutes

Servings 4 links
Calories 186 kcal
Author Monica | The Hidden Veggies

Ingredients
Seasoning for ITALIAN SAUSAGE:
2 tsp Italian herbs
1/2 tsp fennel
1/4 tsp cayenne or red pepper flakes
1/4 tsp onion powder
1/4 tsp garlic powder
Seasoning for BREAKFAST SAUSAGE:
1 tbsp maple syrup
2 tsp poultry seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp nutmeg
1 dash cayenne
Seasoning for BEER BRATS:
1/4 cup beer (gluten free if necessary) (optional) (reduce water by 1/4 cup if using beer)
1/2 tsp mustard powder
1/2 tsp white pepper
1/4 tsp onion powder
1/8 tsp nutmeg
Basic Broth for ALL Sausages:
1 tbsp canola oil or other neutral oil
1 cup water
1 tbsp Bragg's Liquid Aminos or tamari
1 tsp liquid smoke (hickory flavored)
Sausage Filling for ALL Sausages:
3/4 cup TVP
1/3 cup oats (gluten free if necessary) (or 1/4 cup oat flour)
2 tbsp ground flax
Casing for ALL Sausages:
4 pieces brown rice spring roll wrapper (or white rice spring roll wrappers)
3/4 cup warm water
1 tbsp Bragg's liquid Aminos (or tamari)
1 tsp liquid smoke (hickory flavored)
1-2 tbsp canola oil or other neutral oil to coat the sausage and fry
Instructions
Make the Filling:
1. Put the ingredients for basic broth mixture into a medium-sized saucepan and add the seasoning of
the type of sausage that you want to make and heat it until it comes to a slow boil. (Reduce water by
1/4 cup if using beer in the beer brat).
2. Turn down the heat to low and add the TVP allowing it to soak up the broth for about 2 minutes.
3. Put 1/3 cups of oats in a blender or food processor and pulse a few times until the oats turn to a
chunky oat flour texture. 
4. Add the flax meal and oat flour and stir well while continuing to cook over low heat for about 3
more minutes until it becomes thick and all of the liquid has been absorbed. 
5. Allow it to cool enough to handle and then scoop out 1/4 cup of the sausage filling and form it into a
sausage shape with your hands.
6. Place the formed sausages on a tray and put into the refrigerator for about 15 minutes until they are
fully cool.
Wrap the Sausage in the Casing:
1. Place 3/4 cup of warm water plus 1 tbsp Braggs and 1 tsp liquid smoke in a shallow bowl or on a
plate with high sides.
2. Add 1 piece of the rice paper spring roll wrapper to the liquid allowing it to rehydrate and become
soft.  (Soak for about 30 seconds until it's soft, but not soggy and let the excess water drip off).
3. Lay the rehydrated rice paper on a flat surface and place the formed sausage in the middle.  Fold in
the sides and then roll it up until the sausage is encased in the spring roll wrapper.
4. Coat with oil and cook or refrigerate in an airtight container until ready to cook.
Cook the Sausages:
1. Fry the sausages in a frying pan on medium-low turning frequently.  Cook for 7-10 minutes until
heated through and the "skin" is crispy. (Turn slowly and carefully to avoid ripping the casing).
2. Or you can grill the sausages over low heat for 7-10 minutes. (Make sure to coat the sausage well
with oil before placing on the grill and turn slowly to avoid ripping the casing.  

Recipe Notes
Use the basic sausage recipe and change the spices for a variety of vegan sausages.
Make soy free sausages by reducing the water to 1/2 cup and replacing the TVP with a can of rinsed
and drained white beans.  Mash up the beans with a fork while they are cooking and follow the same
recipe way.
Coat the sausages in oil so they don't stick and keep in an airtight container in the fridge for up to 3
days until ready to cook.
When cooking, make sure to heat on medium-low and use enough oil so they do not stick to the pan
or grill.  
You can use either brown or white rice paper wrappers.  The brown rice ones are slightly thicker
and hold together a little bit better. 
The brown rice wrappers need to soak slightly longer than traditional white spring roll wrappers.
Replace 1/4 cup of the water with beer when making beer brats if desired.  It makes a more
authentic flavor, but they taste good with or without the beer.
Nutrition Facts
VEGAN SAUSAGE - Italian Sausage,
Breakfast Sausage, Beer Brats
Amount Per Serving (1 link)
Calories 186 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 505mg 21%
Potassium 69mg 2%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 2g
Protein 11g 22%

Vitamin A 1.5%
Calcium 8.1%
Iron 14.8%
* Percent Daily Values are based on a 2000 calorie
diet.