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WORLDS BEST VEGAN GOURMET SUMMER BBQ

CABBAGE AND POTATO SAUSAGE - BANGERS AND MASH

My twist of Bangers and Mash!

 

INGREDIENTS ( POTATOES )

  • 5 MEDIUM SIZED POTATOES, CHOPPED

  • SALT TO TASTE

 

DIRECTIONS

 

1. Peel potatoes and cut into cubes. ( I make my cubes nice and big, about an inch in size. You do not want small cubes. )

 

... DO NOT THROW AWAY THAT POTATO WATER!

 

 

 INGREDIENTS ( CABBAGE AND POTATO )

  • 4 heaping cups of chopped nappa cabbage  ( pieces about one-inch in size )

  • 1 1/2 onion, sliced

  • salt to taste

  • 2 red chili peppers, chopped   ( optional )

  • 1 tbsp dried rosemary

  • 4 cloves garlic, hand chopped

  • 1 tbsp Montreal steak spice

  • 1 tbsp maple syrup 

  • olive oil*

  • cooked potatoes

 

Note: *olive oil...I use plenty of it as sausage needs fat. It helps the sausage brown and makes it nice and moist. 

 

DIRECTIONS

 

  1. Cut Nappa cabbage into 1-inch size pieces. ( If they are a little bigger, that is ok too, but not too small )

  2. In a nonstick large pan with lid, add the olive oil, cabbage, salt, chili peppers ( optional ), rosemary, crushed garlic, Montreal steak spice, Maple syrup.

  3. Cook till almost tender. At this point, you can add more fat ( olive oil ) if needed. Check for salt and add more if you feel the need and add the cooked potatoes.

  4. Give it a good mix, cover and cook till nice and tender and the flavors merge together.  Mix occasionally.

 

Note: you can always check my video below for reference...

 

 

 

INGREDIENTS  

  • 1 1/2 cups vital wheat gluten

  • 1/3 cup maesca corn flour

  • 1/3 cup quick oats

  • salt to taste

  • fresh rosemary, chopped

  • 1 tbsp Montreal steak spice

  • 3 tbsp mushroom powder 

  • 1 heaping tsp agar powder

  • cooked potato and cabbage mixture

  • 4 tbsp olive oil

  • 1 to 1 1/2 cups potato water

 

DIRECTIONS

 

  1. In a bowl add the vital wheat gluten , the maesca corn flour, the quick oats, salt to taste, chopped fresh rosemary, Montreal steak spice, mushroom powder, and agar.  

  2. With a large spoon mix everything together and incorporating all the dry ingredients well. 

  3. Now you can add the cooked cabbage and potato mixture and the olive oil. Gently mix without mashing the potatoes too much. You want to have some nice size potatoes about 1/4 to 1/2 inch sizes. If the potato is too big, gently squeeze with your hands or a fork to make the piece a little smaller. 

  4. Add the potato water in slowly a little at a time until you have a good mixture. You want it moist but not too wet.

  5. Take a good size amount of sausage meat depending on how big you want your sausage, and wrap it in some parchment paper than some aluminum paper. Repeat till you have all your sausages done and wrapped. 

  6. Place the rolls of sausages into a pressure cooker and set it to steam. Make sure you have enough water inside the pressure cooker. Steam your patty roll for 30 to 45 minutes. 

  7. If you are using any other type of steamers that you put onto a stove like a basket steamer, you will steam the roll for 1 to 1 1/2 hours. Make sure your water does not evaporate, so do check it often.

  8. After they are cooked you can freeze them in the rolls or you can bake, grill or fry them!