Vegetarian Boudin Sausages

I previously posted a photo of the vegetarian Boudin sausage we made in class.  I wanted to post a couple of more photos and the recipe as well.  I found this recipe on, yes you guessed it, Pinterest.
The recipe came from this web site:
http://chubbyvegetarian.blogspot.com/2012/03/vegetarian-boudin-sausage.html
The recipe works well.  I agree with the author that it needs to be served on a hot bun of some sort with the sauteed onion, peppers and "Nawlins Sauce".  It is a little sweet without the accompaniments.

So here you go:

Vegetarian Boudin Sausage
(Makes six large sausages.)

2 tablespoons canola oil
1 cup diced onion
1/2 cup diced celery
1/2 teaspoon thyme
1/2 teaspoon red pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano,
sea salt, and cracked black pepper (to taste)
1/4 cup white wine
1/4 cup chopped parsley
2 cups (dry-packed) smoked sun dried tomatoes*
1 cups cooked rice
1/2 cup vital wheat gluten

Heat the canola oil in a medium pan over medium heat. Add the onion and celery to the pan. Cook until the onion is translucent and beginning to brown. Add the thyme, red pepper, paprika, garlic powder, oregano, salt and pepper. Add the wine and allow the mixture to reduce until most of the liquid has evaporated. Remove pan from the heat and place the cooked vegetables into the work bowl of your food processor. Add the parsley and sun-dried tomatoes. Pulse the mixture eight to ten times or until everything is finely chopped yet still distinct. Place the mixture into a large bowl along with the cooked rice and vital wheat gluten. (The wheat gluten is the binder that will hold the sausages together.) Mix it all vigorously by hand for at least two minutes.


Pull out six pieces of foil in 
four-inch sections. Place a 1/2 cup portion (for smaller sausages, use 1/4 cup) on each foil and form it roughly into a log shape. (No need to be too precise.) Roll the foil into a tube and twist the ends like a Tootsie Roll; each sausage should be between four and five inches long. Repeat the process until all of the mixture has been used. Place foil-wrapped sausages into a steamer basket and steam them for 45 minutes. (My steamer is just a metal colander that fits nicely into my stockpot.) They will plump and take shape when steamed. Remove sausages and allow them to cool completely. 


When ready to serve, brush each sausage with canola oil before grilling. Grill on high for two to three minutes per side or until well-marked. Serve on a warm French roll with sautéed peppers and onions, plenty of N'awlins sauce, and celery leaves for garnish. 

N’awlins Sauce

Yield 1 cup, 16 servings

10 2/3 tablespoons vegan mayo

5 1/3 tablespoons mustard

2 2/3 teaspoons vegetarian Worchestershire

5 1/3 dashes hot sauce

Combine all ingredients well and chill

NOTES:
You can easily alter the heat of this sausage by adding more red pepper or even some form of pepper sauce.  
Alter the smokiness by increasing the amount of smoked paprika.
Alter the heat and smokiness in one step by using some of the tomato sauce from canned chipotle chile in  adobo sauce


Until next time
Happy Cooking and Eating
Chef Bartosh