27 Oct Caashifa's Rice and Veggie Sausage
I made these sausages for my vegetarian husband. They can be chopped and changed with different veggies and spices.
1 cup boiled rice (cold)
1 cup gluten-free oats
1 cup boiled butternut (cold)
1/2 cup fried mushrooms (cold)
1 onion chopped
1 jalapeno pepper chopped
1 tsp baking powder
Crack of Himalayan pink salt
Crack of black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Combine all the ingredients in a food processor (except bread crumbs) and blitz till a smooth mixture is formed.
Add bread crumbs as needed to make the mixture stiff enough to shape.
Divide the dough into even sizes.
To make sausages, shape each piece into a log and refrigerate for 10 mins.
Prepare a steamer by pouring boiling water at the bottom of a pot.
Insert a colander into the pot, the water should not touch the colander.
Now cut foil bigger than the size of the sausage u have shaped.
Oil the foil then roll the sausage in the foil like a cigar.
Twist the ends tightly.
Put into the colander and steam for 15 minutes.
Remove from the colander and cool.
Unwrap the sausages and fry in shallow oil or grill in the oven.
Prepared, tried and tested by Caashifa Adams Young
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