Andouille sausages are an immortal culinary staple down in good old Louisiana, right next to the likes of beignets and crawfish boils. Definitely try your hand at making this plant-based, gluten-free version of that particular delicacy before you set out to make some jambalaya or gumbo ... or just eat them on their own!
Homemade Andouille Sausages [Vegan, Gluten-Free]
For the Andouille Sausage Spice Mixture (Enough for two batches):
- 4 tablespoons paprika
- 1 tablespoon garlic salt
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon red pepper flakes
- 1/2 tablespoon black pepper
- 1/2 tablespoon chili powder
- 1 teaspoon sweet smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground cumin
For the Andouille Sausages:
- 1 pound firm tofu, crumbled
- 1 small yellow onion, diced
- 6 cloves garlic, diced
- Half a green pepper, diced
- Half a batch of the homemade spice mixture
- 2 tablespoons nutritional yeast
- 2 tablespoons oil (olive or even better, the oil that sun-dried tomatoes are packed in)
- 1/4 cup corn flour
- 3/4 cup coarse cornmeal
- 1/4 cup strained tomatoes
- 1 tablespoon ground flax plus 1/4 cup water
- Mix together. I did mine in a mason jar, so I could seal up the second half.
- Crumble the tofu into a large bowl with your hands. Add the onions, garlic, and green pepper and mix together.
- Sprinkle spice mixture over the tofu and mix together with your hands.
- Cover and refrigerate, so the flavors can mingle, for a couple of hours (or overnight).
- After it has its rested, add the remaining ingredients and mix together with you hands. It should stick together when you press it with your hands.
- Bring a pot of water to boil with a steamer fitted over top while you make the tin sausage packages.
- Rip off 10 large squares of aluminum foil. Gather 1/2 cup of the tofu mixture and make into a log shape with your hands.
- Fold the foil over the log, pulling it tightly into a cylinder (amazingly, that’s a sausage shape) while being sure to twist the ends and the foil is very tightly wrapped around the sausage. Fold the flappy ends in, so they’ll fit into the steamer.
- Put in the steamer and steam over simmering water for 30 minutes, until the sausages feel firm to the touch.
- Let them cool before you attempt to unwrap them. At this point, you can do what you like with the sausages, such as putting them in jambalaya.