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Tinka's Sausage Recipe

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tinka:
Preparations first
 you need 3 -4 smallest tomato paste cans empty and cleaned. I save them all the time
 2 pkg. Lipton Onion soup or favorite kind Pkg onion soup mix

Go to butcher shop where they make sausage. There they will let you buy sausage seasoning that they use for the real stuff. or you can get on line and click on Sausage Maker and there you can get their number or order on line sausage seasoning. We have a near butcher that sells to me for pennies a small bag.

Large pan with lid that will hold at least 1 gal water and be about little more the half full when filled and  have remaining room.

1. Take 1 cup of Vital flour (gluten flour but has to say "vital" as there is gluten flour for bread and that is not the right one.)

2. Now add about 1 tab or less, of sausage seasoning or enough to satisfy your taste and mix into the flour evenly

3. Add 1 cup water (always equal parts) to flour and mix quickly until it is like rubber and spongy.

4. Stuff until all air bubbles is out into the small cans. It may fill about 3 1/2 of cans.  Turn can upside down on to flat surface and let rest for at least 30 minutes.

While waiting put 1 gal water into large pan with lid.
Add 2 packages Lipton Onion soup to water
Add 3 tab. Soy Sauce
Add 1 tab chopped garlic.
Add 1 tsp. onion powder
sometimes I add about 1 tab or less of veg oil to water but not necessary at all.

When gluten has set for time have broth boiling and take one by one formed gluten out of can and take kitchen shears and snip roll in a little more then 1/2 in slices landing into the boiling broth. Cut all rolls as quickly as you can into broth. Make sure you now cover with lid. Watch a few minutes that it does not boil over and then turn heat down a little so that it still stays boiling. It makes a great difference with the lid on. This will boil for 1 hour. each 10-15 minutes take lid off and with large spoon quickly punch down as these will expand right out of the pan. Put lid back quickly on and they will rise again the give another 10-15 and punch down again . After the hour turn fire off and let set till cool. They will refrigerate up to 2 weeks in glass gal container with broth and this 1 cup make enormous amount.

Now to get the sausage effect, take out of broth right into frypan in oil till a little crispy or browned on each side that just takes a few minutes. These have really good texture Serve with your eggs, potatoes and gravy. This is the closest you can get to the real stuff. What is in the stores I just can't tolerate. If something goes wrong post me. But actually this is very easy.

Fran:
Thank you!

Love you!

Fran

GRAT:
That sounds yummy!!  Will have to find ing's and give it a try.  Thank you.   :pals:

tinka:

--- Quote from: Fran on July 31, 2010, 08:14:42 PM ---Thank you!

Love you!

Fran

--- End quote ---

Love you too Fran and you too Grat

Called about a little concession stand yesterday, wished so bad I could get it. It's like a little log cabin and its on ebay. Just 7 ft. by 12. Said they would come down about 7k and still neg. from that if they don't sell it. It would be absolutely perfect but it is in Idaho. They even said they would bring it half way if I could get it the other half. Take a look at it under concession.

tinka:
Just an added thing I forgot on the recipe. If you like gravy just add a smidge of sausage seasoning to browned gravey or however you fix your gravy.

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