Happy Herbivore Recipe

Spicy Sausage

Servings: 4

This sausage is a cross between andouille sausage and pepperoni. It's great for nibbling, sliced on top of pizza, crumbled into a Frittata and Baked Shells and Cheese, or tossed with a batch of Spicy Greens.

Picture of Spicy Sausage

Additional Info

Recipe added on May 28, 2010 by

Ingredients

Instructions

Pulse pinto beans in a food processor until they're coarse crumbs or mash with a fork; set aside. Grind fennel seeds using a mortar and pestle into a thin powder, then combine with all other spices. Transfer beans and spices to a medium bowl. Add remaining ingredients in order plus 1 cup of water. Stir a few times, then combine ingredients with your hands. Knead for a minute or two to ensure even distribution and to help push the bubbles out (under-kneading may cause a spongy texture).

Shape mixture into a ball and break into 4 even segments and set aside. Shape each segment into a log -- do not worry about molding sausages perfectly; the steaming process will help shape them.

Prepare 4 sheets of aluminum foil, each about 5 inches square. Wrap dough in foil tightly and twist both ends so it looks like a Tootsie Roll. Place sausages into a steamer, cover, and cook for 40 minutes.

Refrigerate overnight or for at least 4 hours. To use, warm gently in oven or toaster oven for 8 to 10 minutes.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 4
  • Amount Per Serving
  • Calories 169
  • Fat 1.40g
  • Carbohydrate 15.60g
  • Dietary Fiber4.60g
  • Sugars1.70g
  • Protein24.40g

Tools

Print recipe

Share