Sausages!

I finally made Julie Hasson's Spicy Italian Sausages and they were pretty good, I think next time I will add more spices to make them taste more "sausage like" but we ate them for two days and I think the second day was better. They had more time to sit and "get happy" like Emeril would say. The process of making them was easy and fun. They recipe can be found at Julie's website http://www.everydaydish.tv/Recipe%20Pages/Spicy_Italian_Vegetarian_Sausage.html If you wanted to find it. Here's some photos of my sausage adventure...

This is what they look like in the process of rolling them in the aluminum foil...

It made 9 sausages, I steamed them in my metal colander for 30 mins.

This is after 30 mins. and they plumped up to sausage goodness. Some were pretty funny shaped when I unwrapped them. The recipe called for you to measure out 1/2 cup full to mold into a sausage, next time I will be making them with my 1/3 or 1/4 cup. They were pretty big. :0)

I almost forgot to take a picture...shoo wee... I made oven fries to go with it and sauteed up a red, orange pepper (that I got from Trader Joes, they were so pretty.) and onion to put on top also I put some veganaise and roasted red pepper hummus on the bun...mmm.mmm.delish.

Seth loved his dinner. Yippy! He just had ketchup and veganaise on his.

In this recipe she called for a "chicken-like" seasoning and I wanted to share the one that I like that I got from a friend.

Chicken style seasoning

1/4 cup salt (I use 1/2 that)

1/2 cup Nutritional yeast flakes

1/2 t. turmeric

1 t. garlic powder

1 T. onion powder

1/2 t. marjoram

1/2 t. sage or summer savory

1 T. parsley

Blend thoroughly to a powder like consistency. Store in a sealed container in refridgerator. It's great in any of your recipes that call for chicken like seasoning or chicken broth. Use it to season soups, sauces, gravies, burgers, loaves, or other savory dishes. ( I don't put it in the fridge and it's still ok)