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Chipotle Shiitake Sausage
For those that do not already know, I was born in the suburbs of Chicago, so I have a natural affinity for hot dogs and sausages. But now, I only get down with the vegan versions. This sausage seemed like the next progression in my mushroom meat creations. I made a few changes to my chipotle sausage recipe and it’s even better than before. I wanted to see how the sausage would cook with shiitake mushrooms instead of lion's mane, and I am very pleased with the results. I also changed the process to create a more consistent texture when you bite. These sausages came out fire! Check out some grilling hacks I used to make this recipe: Use a smoker box or smoker to infuse flavors like cherry, apple, or hickory wood. Use your marinade throughout all steps. You can use it to marinate the sausage and then again to baste the food while cooking. When you are done cooking, add the sausages back to the remainder of the marinade until you are ready to eat. Spritz water around the food while cooking to keep the sausages juicy until it's time to enjoy.
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Shopping List
Ingredients
- 2 cups (approx. 6-7oz) small shiitake mushroom
- 1/4 cup nutritional yeast
- 1.5 cups vital wheat gluten
- 1 Tbsp onion powder
- 1 Tbsp granulated garlic
- 2 tsp oregano
- 1 tsp black pepper
- 2 tsp chipotle powder
- 2 tsp ground mustard powder
- 2 tsp red pepper flakes
- 1 tsp thyme
- pinch of salt
- 1/4 cup + 2 Tbsp chipotle peppers in adobo sauce OR chipotle sauce
- 1/4 cup liquid amino
- 1/4 cup + 1 Tbsp melted coconut oil
- avocado oil
Additional Ingredients
- hotdog buns
- toppings of choice
- sliced dill pickles
Directions
- Harvest and clean mushrooms, if needed, removing any substrate or dirt with a soft brush
- Combine nutritional yeast, vital wheat gluten, onion powder, granulated garlic, oregano, black pepper, chipotle powder, mustard powder, red pepper flakes, thyme, and salt in a bowl. Stir to combine
- In a food processor, combine chipotle peppers in adobo, shiitake mushrooms, liquid amino, and melted coconut oil. Pulse until smooth
- Add the liquid ingredient mixture to the dry mixture. Mix and knead the dough together until it starts to toughen up. If the dough is too liquidy, add a bit of vital wheat gluten until the dough is well combined. You want the liquid to be absorbed and the powder to appear moist. The dough should no longer be sticky
- Preheat a steamer pan
- Split the dough into 6-7 pieces. Roll each piece into a sausage shape and wrap 2-3 times with parchment paper. Twist each end of the parchment paper as tight as possible
- Steam the sausages, wrapped in parchment paper, for 25-30 minutes on medium heat, flipping every 10 minutes
- Unwrap sausages and brush with avocado oil or place the sausages back in the marinade, as discussed in the description. In a pan or directly on the grill, gently sear the sausages on all sides until you have your desired texture. These get even better if you have the ability to smoke the sausages
- Build your sausage with preferred additional ingredients and enjoy!
TIP: If you are not serving these right away, stop after step 7. Store the sausages in the refrigerator, wrapped in parchment paper, and in a sealed container to prevent drying. Sear with avocado oil before serving
Shopping List
Ingredients
- 2 cups (approx. 6-7oz) small shiitake mushroom
- 1/4 cup nutritional yeast
- 1.5 cups vital wheat gluten
- 1 Tbsp onion powder
- 1 Tbsp granulated garlic
- 2 tsp oregano
- 1 tsp black pepper
- 2 tsp chipotle powder
- 2 tsp ground mustard powder
- 2 tsp red pepper flakes
- 1 tsp thyme
- pinch of salt
- 1/4 cup + 2 Tbsp chipotle peppers in adobo sauce OR chipotle sauce
- 1/4 cup liquid amino
- 1/4 cup + 1 Tbsp melted coconut oil
- avocado oil
Additional Ingredients
- hotdog buns
- toppings of choice
- sliced dill pickles
Directions
- Harvest and clean mushrooms, if needed, removing any substrate or dirt with a soft brush
- Combine nutritional yeast, vital wheat gluten, onion powder, granulated garlic, oregano, black pepper, chipotle powder, mustard powder, red pepper flakes, thyme, and salt in a bowl. Stir to combine
- In a food processor, combine chipotle peppers in adobo, shiitake mushrooms, liquid amino, and melted coconut oil. Pulse until smooth
- Add the liquid ingredient mixture to the dry mixture. Mix and knead the dough together until it starts to toughen up. If the dough is too liquidy, add a bit of vital wheat gluten until the dough is well combined. You want the liquid to be absorbed and the powder to appear moist. The dough should no longer be sticky
- Preheat a steamer pan
- Split the dough into 6-7 pieces. Roll each piece into a sausage shape and wrap 2-3 times with parchment paper. Twist each end of the parchment paper as tight as possible
- Steam the sausages, wrapped in parchment paper, for 25-30 minutes on medium heat, flipping every 10 minutes
- Unwrap sausages and brush with avocado oil or place the sausages back in the marinade, as discussed in the description. In a pan or directly on the grill, gently sear the sausages on all sides until you have your desired texture. These get even better if you have the ability to smoke the sausages
- Build your sausage with preferred additional ingredients and enjoy!
TIP: If you are not serving these right away, stop after step 7. Store the sausages in the refrigerator, wrapped in parchment paper, and in a sealed container to prevent drying. Sear with avocado oil before serving
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