Can homemade spicy italian sausage [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is homemade spicy italian sausage [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does homemade spicy italian sausage [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Homemade Spicy Italian Sausage
[Vegan, Gluten-Free]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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How to Make Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free)

1116

Dairy Free

Vegan

Looking for a new vegan sausage recipe? These vegan Italian sausages are crispy on the outside, tender on the inside, and filled with spicy, Italian flavor. Put them on a hero with sautéed peppers and onions or cut them up to use in other recipes! You can also shape them... Read More

Ingredients You Need for Homemade Spicy Italian Sausage [Vegan, Gluten-Free]

For the Spice Mix:

1 1/2 teaspoons garlic powder
1 1/2 teaspoons fennel, crushed
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
1 teaspoon oregano
1/8 teaspoon allspice

For the Sausage:

2 teaspoon + 2 teaspoon olive oil
1 cup mushrooms, chopped
1/2 cup onion, finely chopped
1 garlic clove, minced
2 cups cooked or 1-15 ounce can of black-eyed peas, drained and rinsed
1 tablespoon sun-dried tomato paste
1/4 cup nutritional yeast
1/2 cup brown rice flour
1 teaspoon xanthan gum
3 tablespoons of gluten-free, vegan Worcestershire Sauce
A few drops of Liquid Smoke (optional)

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How to Prepare Homemade Spicy Italian Sausage [Vegan, Gluten-Free]

Prepare spice mix in advance. Set aside.
Heat a skillet with 2 teaspoons of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.
In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.
Sprinkle the xanthan gum over the mixture and incorporate it well.
Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.
Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.
When ready to use, unwrap and cook them however you desire. We cooked them on a grill pan and topped them with mustard and sautéed bell peppers and onions. Yum!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.