Recipes

Homemade Spicy Italian Sausage

How to Make Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free)

These sausages are firm enough to hold up on the grill. When you cook them, they are crispy on the outside, tender on the inside but not mushy, and filled with spicy, Italian flavor. Using black-eyed peas instead of pintos removed the “beany” taste and provided a neutral background for the spices to shine through.

The same recipe can be used with different spice mixes to make breakfast sausages, chorizo sausages, or apple sage sausages. They can be sliced up to use in other recipes or eaten whole on a hero with sauteed peppers and onions. You can shape them into links or patties.

For the Spice Mix:

For the Sausage:

  • 2 teaspoon + 2 teaspoon olive oil
  • 1 cup mushrooms, chopped
  • 1/2 cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked or 1-15 ounce can of black-eyed peas, drained and rinsed
  • 1 tablespoon sun-dried tomato paste
  • 1/4 cup nutritional yeast
  • 1/2 cup brown rice flour
  • 1 teaspoon xanthan gum
  • 3 tablespoons of gluten-free, vegan Worcestershire Sauce
  • A few drops of High Caliber Liquid Smoke (optional)

Click here to download the High Caliber Sausage Making Cheat Sheet.


Sausage Stuffed Christmas Peppers

INGREDIENTS:

DIRECTIONS:

  1. Cut tops off the peppers, remove the seeds and membranes (for extra festive dining, cut small star or candy cane shapes into the peppers).
  2. Bring a large pot of water to a boil, add the peppers and cook on medium approximately 15min or until tender-crisp.
  3. Place sausage and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
  4. Preheat oven to 350°F (175°C)
  5. Prepare instant rice according to package directions. Fluff with a fork and add to tomato mixture. Stir and simmer for 30min.
  6. Spoon the tomato soup, sausage and rice mixture into the peppers, and bake on a cookie sheet for 30 min.

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