Sausages (plant-based, oil-free) 💚
Just testing a bit!
Bottom-to-top:
– Cumberland sausage in plain rice paper (3oz)
– Sheboygan brat in black jasmine rice paper (4oz)
– Sheboygan brat in plain rice paper (4oz)
Finally getting around to working with the Epic Brats recipe that @alisaeatsplants suggested I check out not too long ago. My goodness these are beauts. Alisa was right, these are a LOT better to me than the ones that use no beans. I went a bit off recipe so the texture is a little different because the original has a bunch of mixins but I went straight to SausageTown and split the batch between some Cumberland sausages to go with potatoes and some Sheboygan brats to eat with onions and mustard. 😋
They've got a softer texture, but good flavor. Here's one of my important takeaways: hot beans are soft but room temp or slightly warm beans have a bit of bite to them. These were soft right off the grill, but after a rest I liked them even more!
I added broken rice paper to get that chewy mouthfeel inside as well. The trick to getting them to cook easily on the grill with zero oil is just heat up your grill to low and set them on to dry just a bit for 1-2 mins rotating them a couple of times, or, crank up your grill and set them on a high rack to do the same thing.
I'm definitely going to keep playing with this recipe. Many thanks @alisaeatsplants !
#plantbased #sausagetown #oilfree #craigstestkitchen