connie's rawsome kitchen

WORLDS BEST VEGAN GOURMET SUMMER BBQ

  GLUTEN-FREE PINEAPPLE AND CHEESE SAUSAGE  

~For anyone who has gluten intolerance  ~

You can always use the video posted below for reference.

 

INGREDIENTS ( PINEAPPLE-ONION )

• 1/2 SMALL RIPE PINEAPPLE, CHOPPED

• 2 MEDIUM SIZE ONIONS, CHOPPED

• SALT TO TASTE

• 1 1/2 TBSP MAPLE SYRUP

• SALT TO TASTE

• CHILI FLAKES ( OPTIONAL )

• BLACK PEPPER TO TASTE
   

DIRECTIONS

 

1.  ADD ALL INGREDIENTS INTO A NON-STICK FRYING PAN, AND COOK UNTIL NICE AND GOLDEN.

2.  AFTER THE PINEAPPLE HAS COOLED OFF, CHOP UP THE PIECES TO MAKE THEM SMALLER, BUT NOT TOO SMALL.  

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Note: set aside for later 

 

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 INGREDIENTS ( BEANS AND SMOKE )

• 1/2 CUP WHITE BEANS  crush the beans with a fork or using a pestle

• 1 TBSP MESQUITE LIQUID SMOKE

• 4 TBSP OLIVE OIL

 

Note: Mix and set aside for later

 

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INGREDIENTS ( MUSHROOM WATER  )

• 2 TBSP MUSHROOM POWDER

• 3/4 CUP WATER

 

Note: mix together and set aside for later

 

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INGREDIENTS  

• 1 cup (heaping) rolled oat flakes

• 1 cup (heaping) maseca corn flour

• 1/3 cup quick oats

• 4 tbsp mushroom powder

• 1 tbsp agar powder

• 2 tbsp Cajun spice

• salt to taste  

• garlic greens, chopped

• a nice handful of fresh cilantro, chopped

• 1/3 cup vegan shredded cheese

• add cooked pineapple and onion mix

• add crushed bean mixture

• add mushroom water ( add a little at a time....you might not need it all )
   

 

DIRECTIONS

 

1. In a bowl add the rolled oat flakes, the maesca corn flour, the quick oats, mushroom powder, agar, Cajun spice, and salt to taste and mix well.  

2. With a large spoon, mix in the garlic greens and fresh cilantro and the vegan shredded cheese. Mix everything together and incorporate all the ingredients well. 

3. Now you can add the crushed bean mixture and the pineapple and onion mix and gently mix together.  

4. Add the mushroom 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 and then in 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 sausage rolls for 30 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 rolls for 1 hour. Make sure your water does not evaporate, so do check it often.

8. After they are cooked, refrigerate them for at least 6 hours. Overnight is best for that firmer sausage. You can freeze them in the aluminum rolls. These sausages can be baked, grilled on the BBQ or fry them up in a pan with some oil!