No pigs and no blankets were used to make these awesome sausages (ok call them pigs in blankets if you like!)
This is a tough call. Calling these poor souls pigs in blankets – as there’s no meat involved and they’ve not been cooked in bacon. So if awesome veggie food floats your boat then you might like to try my fab recipe for raw sausages this Christmas (or in fact any day of the year!)
I sometimes substitute half of the sunflower seeds for soaked buckwheat (love love love the stuff!) which gives the sausage more texture. But if you don’t like buckwheat or cant find it then don’t panic. But if you do then remember to soak your buckwheat for at least 8 hours in advance, rinse and use. Sprout them if you can. And if you really are not bothered by doing all of that then use roasted buckwheat (it will still be damn tasty veggie grub it just won’t be raw. Roasted buckwheats bloat out after about 2 hours soak time).
You can also shape the meat into balls and use as stuffing/falafels rather than sausages. The options are endless!
Ingredients for the sausages (the no-pigs)
- 2 cups sunflower seeds in pure water (overnight then drain)
- ½ onion
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3-4 portobello mushrooms marinated in3-4 tbsp tamari
- 1 tbsp. garam masala
- 2 teaspoons of chia seeds
- 2 tbsps. water.
Soak the sunflower seeds in pure water (overnight then drain). Place in food processor with all the other ingredients except the chia seeds. Stir them in last (you don’t want to crack the seeds open). Form into sausages and keep in fridge for at least 4 hours (for the chia seeds to bloat). Ready to eat, or dehydrate for 6-10 hours or oven warm on a very low heat for an hour (50c with the door ajar usually does it) or you can wrap your pigs n blankets before you dry/warm them.
Ingredients for the aubergine wrap (the blanket!)
Marinade thinly sliced aubergines in soak batter: blend 2 tablespoons tamari, 4 tablespoons olive oil, 2 apricots, 3 teaspoons onion powder, 1 clove garlic, tspn curry powder, splash of water. Rub the batter into the sliced aubergines and then sprinkle with a final dash of tamari. Marinade overnight. Then wrap over fridged sausages. Dehydrate for up to 10 hours or warm through in an open oven on 50.
Oh and by the way this recipe is from my ebook A Raw Christmas which includes over 30 recipes for a healthy festive raw Christmas! Order your copy now – its an instant download so you can get cracking right away!
Keeping it juicy & raw!