May 24, 2011

Smoky Maple Sausages

by IsaChandra

Makes 4 big sausages
Total time: 50 minutes || Active time: 15 minutes

There are so many amazing versions of these steamed sausages floating around, but one more couldn’t hurt! These are an excellent brunch sausage, perfect for slicing up alongside French Toast. They have a slightly sweet mapley taste, and when they sop up a little extra maple syrup, well that’s quite allright. I used both chickpea flour and nutritional yeast because I love that texture best, but you can use all nutritional yeast, or all chickpea flour. This recipe is anything but fussy. Here’s a PPK thread that has about a bazillion and one ideas for variations on the steamed sausage.

1/2 cup cooked pinto beans, rinsed and drained
1/2 cup vegetable broth
1/4 cup pure maple syrup
1 tablespoon olive oil
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
2 cloves garlic, grated (with a microplane, or very finely minced)
1 1/4 cups vital wheat gluten
2 tablespoons nutritional yeast
2 tablespoons chickpea flour
1 teaspoon dried thyme
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Several dashes fresh black pepper

Before mixing your ingredients, get your steaming apparatus ready, and bring water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. They’re really great sliced up and lightly sauteed, or grilled.



  • May 24, 2011 at 7:53 pm: Jen

    YUM!! these look so good! and smoky maple is totally my wheelhouse of breakfast flavor. AND I just made pinto beans. You have great timing! <3

  • May 24, 2011 at 7:58 pm: Molly

    This recipe makes me so happy. How I’ve yearned for a vegan sausage with all sorts of flavors beyond wheat gluten. Hooray!

  • May 24, 2011 at 8:16 pm: Badschnoodles

    Oh my! I can’t wait to try these! Thank you. :D

  • May 24, 2011 at 8:16 pm: Bianca- Vegan Crunk

    One can never have too many steamed sausage recipes!

  • May 24, 2011 at 8:44 pm: Marisa

    I have now added these to my list of Weekend Foods to Make. It is with snausages like these that I hope to wean my husband off of pork.

  • May 24, 2011 at 9:40 pm: Deanna Jent

    I can’t find liquid smoke – can I use hickory smoke seasoning (dry)?

  • May 24, 2011 at 10:10 pm: Jennifer

    I love your sausage recipes in Vegan Brunch and this sounds possibly more amazing. I can’t wait to try it!

  • May 24, 2011 at 10:22 pm: Sarah (appifanie)

    One of the things I most hate about being gluten intolerant is no more seitan sausages. I love them so much!

  • May 24, 2011 at 11:07 pm: FoodFeud

    Sounds delicious. I’ve been sort of fiending to make sausages lately – I have fennel seeds on the brain.

  • May 25, 2011 at 11:24 am: Rachel Joseph

    Sounds lush but what is liquid smoke?

  • May 26, 2011 at 4:31 am: emily

    this is phenomenal! i can’t wait to taste them!

  • May 26, 2011 at 12:30 pm: michaela

    sounds yummy! just wondering how i can replace the steamer since i don’t own one?

  • May 26, 2011 at 10:36 pm: Patrici

    Michaela, if you take a metal colander and put it in a pot with boiling water not touching the food, you create a steamer. Voila :-)

  • May 27, 2011 at 3:27 am: ciara

    these sound amazing! i have everything but chickpea flour…. would regular flour work in it’s place? if not, can you recommend a substitute? thanks! can’t wait to try it

  • May 28, 2011 at 5:47 pm: javaboley

    http://www.facebook.com/#!/photo.php?fbid=2062910295480&set=a.1089747767025.2015700.1326394704&type=1&theater

    Came out great. Did not have chickpea flour but will get some and try again as these came together very easy! I think I want to try browning them a little in a cast iron or on the grill. Thanks!

  • May 29, 2011 at 10:46 pm: LD

    This recipe is indeed awesome. But the sausages weren’t nicely shaped. Could it be that I used heavy duty foil?

  • May 31, 2011 at 3:51 pm: in2insight

    Liquid Smoke -
    Most major US grocery stores carry this, next to the BBQ stuff.

    In a pinch, I have used either smoked salt and / or smoked paprika when out of the liquid smoke.

  • June 5, 2011 at 6:20 pm: Glynnis

    Every since I discovered your recipes with the release of Appetite for Reduction, I have referred to you as my “kitchen hero.” After successfully making these sausages, you are now upgraded to “kitchen goddess.” Thank you for sharing your vegan wisdom, Isa. Mmmmmm! They turned out amazing!

  • June 7, 2011 at 4:12 pm: jess

    I made these last week and just wanted to add that the flavor is just so sweet/smoky perfect and they’re so freaking easy to make.

  • June 11, 2011 at 10:49 pm: KellyB

    I understand that spice profiles can be changed, but then the maple syrup might not go so well. As its liquid it seems if I take it out it will affect the end result/texture. Any suggestions on a more neutral flavor liquid if I use other spices?

    • June 12, 2011 at 3:34 pm: IsaChandra

      Kelly see the post I linked to with all of the variations!

  • June 16, 2011 at 9:34 pm: slkeith

    Liquid smoke has been around almost forever. It will be in the spice aisle. It’s not a very big bottle and is inexpensive. I’ve used it for years to give meats a smokehouse flavor. Worth buying.

  • June 17, 2011 at 8:58 pm: CJ

    I use Wrights liquid smoke. They make two flavors(Hickory and Mesquite). I can only find Mesquite online(Amazon…).They are distinctly different. Not sure why recipes don’t specify a particular flavor Wrights or otherwise.

  • June 18, 2011 at 3:37 am: Sarah

    I made these this morning and they were brilliant. I concur that one can never have too many variations of this recipe!

  • June 19, 2011 at 10:37 am: Cardamom

    Just fried one for brunch – delicious. LD, I got a perfect cylindrical shape by really tightening the foil ends – you can see the dough filling up inside the wrapper.

  • June 26, 2011 at 11:21 am: Kri

    These sound well good. I’ll try these out as soon as I possibly can! One problem though, what’s liquid smoke? I live in Malta and I doubt I’ll find it (whatever it is), any suggestions for an alternative? :)

  • June 27, 2011 at 2:51 pm: Bob

    I have the ultimate “dumb question”.
    When the recipe calls for Vital Wheat Gluten, would I be adding Seitan or a dried ingredient?

    • June 27, 2011 at 3:47 pm: IsaChandra

      It’s a flour, most health food stores have it, even some regular groceries do. Google it!

  • July 6, 2011 at 7:26 pm: Eva

    Just made a version of these and they were fantastic. I love this website, I won’t be eating any more store bought veggie burgers or sausages ever again!

    • July 8, 2011 at 4:44 am: IsaChandra

      That’s what I like to hear!

  • July 8, 2011 at 11:56 am: michaela

    I’m wondering about the beans. They haven’t got pinto beans in stores anywhere near me. What other kinds of beans could I use?

    • July 8, 2011 at 3:04 pm: IsaChandra

      Navy or great Northern are both great choices!

  • July 12, 2011 at 2:00 am: Kay

    Awesome! My meat eating family is totally converted on the breakfast front now! Thanks again Isa!

  • July 13, 2011 at 3:55 pm: AJ Johnson

    these were sooo good….i kinda messed up and put a whole can of cooked beans in lol but still very tasty…steamed them about 15 mins longer due tothe mishap with the beans..Thanks Isa!!!

  • July 18, 2011 at 2:05 am: little lily

    I have to add a comment because I’ve never until tonight made my own sausages! I’m always nervous about recipes that I can’t “check in” on while their cooking. Just trust that they’ll be done in 40 minutes. It worked and they are delicious! Can’t wait to crisp them up a bit and serve with pancakes. Thanks for your recipes – they’re a hit every time.

  • July 19, 2011 at 1:24 pm: Eric

    I made these as a substitute for hot dogs. They were amazing!

  • July 20, 2011 at 12:34 am: Bryan

    I know this probably defeats the purpose, but is there any way of making something like this without gluten? I’m both vegan, and fluten intolerant, and miss sausages in a bad way.

    Also, if you can’t find liquid smoke, you might also look for smoked paprika. That stuff is amazing.

  • July 20, 2011 at 12:34 am: Bryan

    By fluten, I meant gluten :)

  • July 24, 2011 at 2:35 pm: Michelle

    Hi! I don’t have chickpea flour but reallllly want to make these today. Can I use an alternate flour?

    • July 24, 2011 at 9:46 pm: IsaChandra

      You can use regular old white flour.

  • July 24, 2011 at 6:33 pm: little lily

    you can just double the nutritional yeast.

  • August 9, 2011 at 4:24 pm: Smallhelen

    My OH gave these the thumbs up today! Another fantastic recipe from the PPK site. I used rice crumbs rather than vital wheat gluten, due to gluten intolerance, and they still work brilliantly. I now need to find my next recipe, and the maple pecan pie is looking good :)

  • August 28, 2011 at 2:00 am: Connie Fletcher

    I have been looking at this recipe and looking, but too afraid to try it…..but NO MORE!!!! I just made them and they are steaming even as I write!!! They smell so indescribably delicious….can’t wait to taste them!!! I’m very, very excited!!! Thank you so very much for this site (and all your books….your’s are my favs! And I’m not just saying that, I really mean it). Your recipes are the bomb!!!

  • August 28, 2011 at 2:03 am: Connie Fletcher

    Oh yeah, and we’re having your French Toast in the a.m. It feels a bit like Christmas!!!

  • September 6, 2011 at 6:10 pm: Susy

    Hi Isa,
    I’ve been unconsciously moving toward veganism for a while now, and then I saw a film that changed my life. It’s Forks over Knives. Anyway, now I’ve made a conscious decision, but I am also omitting nuts and oils from my diet. Could this sausage vary greatly from excluding the olive oil? It seems that to go vegan you have to rely more on nuts, oils, and tofu… all of which I’d like to keep out of my body. Thanks for your input!

    • September 6, 2011 at 6:48 pm: IsaChandra

      You can certainly remove the oil from this recipe!

  • September 18, 2011 at 7:54 pm: colleen

    Can you use Okara instead of the beans? Thanks

  • September 19, 2011 at 6:47 pm: Bronwyn

    This are very, very similar to Vegan Dad’s sausages! I love his recipe and everyone I share them with loves them too.

  • October 25, 2011 at 12:39 am: Katie

    There are amazing! By far the best vegan sausages I’ve made. I made them smaller to be more like breakfast links and served along side pumpkin french toast. Here’s a link: http://bit.ly/p6dKGm

  • December 20, 2011 at 3:17 am: Trista

    What kind of steamer do you use? Any recommendations for one?

    • December 20, 2011 at 6:48 am: IsaChandra

      I use the kind that fits right into my pasta pot. I think it’s supposed to be to drain pasta, too. Works like a dream.

  • December 21, 2011 at 9:48 pm: Loveponyyy

    Hi Isa, first off just want to say thanks, PPK & your cookbooks are mindblowing! Also, would these be suitable for freezing after they’ve been steamed?

    • December 21, 2011 at 11:03 pm: IsaChandra

      Oh yes, they’re great frozen and reheated.

  • January 1, 2012 at 8:46 pm: Ed G

    Just made a batch of these, using left-over lentils instead of beans.

  • January 11, 2012 at 4:34 pm: amanda

    made these last night with tofu scramble and home fries for breakfast for dinner. They were great, and I even cheated by mixing everything together in the food processor.

  • January 19, 2012 at 4:06 pm: Shelly

    Awesome!! I can’t find chickpea flour anywhere, so we doubled the nutritional yeast. I still haven’t procured a steamer yet either, but I used your suggestion (I read it somewhere..) to use my metal strainer, and it worked fine! I made 8 smaller sausages, and still had to cook the full time because the lid I used wasn’t super-tight fitting. (Lots of mismatched pans, pots & lids, you know..) There were great, and easy, and we will definitely be making them again! We’re excited about all the possibility & with summer coming up, for grilling too. This is yet ANOTHER thing you have converted to Homemade Only Status for me & my family! Thank you!!

  • January 22, 2012 at 6:09 am: anya

    rice crumbs in place of vital wheat gluten do NOT work :(

  • January 27, 2012 at 10:17 pm: John

    I made some with panch puran and kabocha squash: http://bit.ly/wnPdRv

  • January 29, 2012 at 5:38 am: Karina

    is there something to replace wheat gluten and nutritional yeast?

  • February 1, 2012 at 2:08 pm: Jen U

    I really like these. :) I froze them to reheat later in the week. They were delicious and a great addition to my Breakfast for Dinner night…. and let’s be honest here – a heck of a lot cheaper than buying them at the store. :)
    I made them as directed since it was the first time. Next time, I will probably tweak them slightly to keep my husband happy (no fennel, little bit extra liquid smoke, little less maple syrup) but that’s him. :) I thought the recipe, as is, was awesome.

  • February 3, 2012 at 10:56 pm: Amber

    Question: Would these work out in the steamer without being wrapped in tin foil?? Or would something horrible happen to them. I’m about to try it….

    • February 3, 2012 at 10:57 pm: IsaChandra

      They will puff up like crazy and be spongy.

  • February 7, 2012 at 2:53 pm: Linda

    We are a family of celiacs and gluten-intolerant folks. So many recipes, such as these wonderful-sounding sausages, rely on gluten or gluten-containing grains to make them work. I wish somebody would apply the McDougall way of eating to a strict gluten-free diet. I think you’d have a lot of takers!

  • February 11, 2012 at 8:52 am: iamthewalrus

    These are beautiful! Ive made them at least five times now. Really gorgeous and smokey and just amazing. I love them griddled till slightly blacked in sourdough bread smothered in ketchup! Thank you

  • March 2, 2012 at 1:48 am: Amy

    I am so excited to try this recipe! As far as steamers go, do you mean a vegetable steamer? I feel weird about putting foil in a veggie steamer….

  • April 13, 2012 at 2:58 pm: NT

    Hey gluten free folks, I saw a veggie version of “polenta sausages” on a Dutch website – I’m translating the Dutch recipe here, which might be interesting. This is the exact translation – I am sure you can adjust the seasonings to suit your taste, but the concept seemed to work.

    150 grams polenta
    2 cups (a bit more) veggie broth (or fake chicken broth, I guess?)
    3 T olive oil
    100 grams silken tofu
    2 cloves garlic, finely chopped
    2 sprigs flat leaf parsley
    5 sage leaves
    80 grams bread crumbs (I guess use could find gluten free breadcrumbs?)
    4 T cornstarch
    salt and pepper to taste

    Bring the vegetable stock to the boil with the olive oil and sprinkle in the polenta, stirring constantly. Let everything stirring constantly over low heat until thickened. It takes about 5 minutes.

    Finely crumble the silken tofu with the garlic, parsley and sage. Then mix well with the cooked polenta (let it cool slightly).

    Form the polenta-tofu mix into sausage shapes, wrap firmly with plastic wrap and refrigerate for four hours.

    Dust the “sausages” with cornstarch before cooking (heat oil in a pan and crisp it up).

    For those of you wanting to the see the original version in Dutch, here’s the link:
    http://www.evavzw.be/index.php?option=com_content&view=article&id=91:recept&catid=57:culinair&Itemid=142&ID=1051

    Hope it works out!

  • April 22, 2012 at 4:02 pm: Tanya

    These are so easy to make. The dough smelled so good!!! I have them simmering right now. I can’t wait to try them.

  • October 14, 2012 at 5:36 pm: Amy

    I love these! Adapted to be soy free using 2 Tbs balsamic an 1 tsp salt. Also use only chickpea flour.

  • October 14, 2012 at 5:38 pm: Amy

    Wondering if there is a way to make these without aluminum foil? Anyone try something more reusable?

  • November 10, 2012 at 7:32 pm: Heather

    So I just tried making these and while I like the flavor I found the texture to be odd. Very doughy. Did I do something wrong, like not cook it long enough, or is that how the texture is supposed to be? (once I put the colander in the pot the lid wouldn’t fit, so maybe I need longer than 40 minutes?) If sauteing, how long on each side over what heat?

  • December 4, 2012 at 3:31 am: Clay

    WIll they come out firm? I normally don’t steam things like this but bake them. It’ll usually come out a bit firm but after I cool it, it turns harder. These after cooling still feel very fragile. Are they suppose to firm up? Should I bake them or will they firm during grilling?

  • December 6, 2012 at 5:13 pm: RobinM

    Like several other commenters, I am gluten free as well. However, I have discovered that Orgran makes a gluten substitute (it comes in a little box and is ridiculously expensive for the amount) but I have used it successfully in several breads. I think that this recipe warrants experimentation with the gluten free gluten (that’s actually what it’s called!). I will let you know how it turns out!! May the Force be with me (and YOU too!!) =)

  • January 6, 2013 at 3:21 pm: Morgane

    I just can’t believe I’m eating right now a breakfast sandwich made with these saucisses! It is so freaking good… And I made it :). I can’t wait to try variations or created my own. Hummmm… Pesto, red pepper flakes and dry tomatoes No more store bought for me. Thanks Isa, you change my life!

    • January 6, 2013 at 8:15 pm: IsaChandra

      That’s the spirit!

  • January 25, 2013 at 12:36 am: Aoife

    Gonna try this. Ever since Light Life discontinued their breakfast links my mornings have been so bereft of tasty protein.

  • February 2, 2013 at 6:12 am: Cathy

    Thanks so much for sharing this recipe! I can’t wait to try it!

  • February 3, 2013 at 7:55 pm: Matt H.

    Hello,

    Could you please tell me if there is a good alternative method to making the molds without the foil? I try to avoid using it as much as possible.

    Thank you,
    Matt

    • February 5, 2013 at 3:17 am: IsaChandra

      People have use parchment that is tied at both ends. Not as neat, but still yummy!

  • February 4, 2013 at 1:43 am: Horatka

    They came out amazing! Very, very tasty.
    I think the beans, which I mashed only roughly, added to the sausage-like texture, and I know sausage – I grew up in Poland, eating a lot of sausage, naturally. So of course I’ve just cooking a “Polish” version of the sausage, haha (the spice mix from thread mentioned above based on the Smoky Italian Sausage, i.e just the base, sans the Italian spices), Btw, to say a “Polish kiełbasa” is like to say “French cheese” – there are dozens of types – I might try to develop some additional spice mix recipes!
    They came out great (still hot)!! For personal preferences, next time I will probably decrease the amount of soy sauce (a bit too salty for me) and double the marjoram, and I might add a bit more beans for better nutritional value, hopefully the texture will not suffer too much. I can’t wait to eat them with caramelized onions. Thank you for this recipe!!

  • February 8, 2013 at 10:58 pm: Cindy

    Has anyone tried making smaller breakfast link-type sausages with this recipe? More work in the shaping and wrapping, but perfect for breakfast… But, I’m wondering if it would affect the cooking time…

  • April 29, 2013 at 3:06 am: Cara

    I’d love to make isa Chandra & Terry’s various seitans but I can’t think of a substitute for aluminum foil. I don’t believe aluminum is safe to cook in.

    Anyone figure out a substitute?

  • May 22, 2013 at 1:52 pm: Kia

    How many sauseges kan I steam at the same time? Can I lay them on top of eachother, if i double or triple the recipe or do I have to use two steamers?

  • May 25, 2013 at 12:26 pm: Jessica

    Made these last week! So much fun. They turned out a little on the sweet side for us, but I will totally make them again but add more spice! The texture was fantastic! I’ve new to a vegan diet…. about five months now and this site has been a life saver… THANK YOU!

  • June 10, 2013 at 5:33 pm: Anne

    How you can make this recipe without a steamer?

  • July 1, 2013 at 2:53 am: DougJ (Patterson, CA)

    Hello, Well mine did not look like the picture (the picture matched my make of the Italian sausage), mine were a light chocolate brown. These Maple sausages are good, a bit too dense, so next time I am going to add just a bit more broth.
    The flavors are GREAT! Maybe a bit more fennel for my taste? These are definitely a “keeper”.
    Both this Maple and the Italian sausage are almost too easy to make, 20 minutes maximum to prep, then the 40 minute cook time, dinner in an hour.
    These are tastier, with the sense of fresh, over the commerially produced sausages. Plus I estimate the cost to be about $0.65 to $0.80 per sausage, much less cost.
    Thank you for providing two wonderful recipes.

  • July 31, 2013 at 9:39 am: adey

    i found these way too sweet and over powered by soy sauce, so I remade them with only 1 TBS maple syrup and swapped out the soy for some homemade chipotle sauce (2:1 water and reconstituted peppers, blended with mexican oregano and refrigerated for a month). i also hate the almond taste of chickpea flour, so i used semolina flour. Finally, i found if you use 1 cup each of broth and VWG, you don’t get rubbery sausages… they fracture like proper meat and have lots of moisture… you have to unwrap them after the steamer and leave for 30 minutes to cool and “dry”

  • September 13, 2013 at 5:47 am: Natty

    I would like to make something like this for my recently vegetarian husband but I don’t have nutritional yeast – I don’t even have a clue what it is :P Is there something that is in the realms of vegetarian (not necessarily vegan) that would substitute? Any help would be great, ta.

  • October 7, 2013 at 12:41 pm: Lisa

    Another PPK success in my kitchen. I will be making many variations of this one. Thanks!

  • November 4, 2013 at 12:22 am: joey

    Is there any way these could be made into patties?

  • December 25, 2013 at 5:12 am: Denise D

    Making these tonight for Christmas breakfast tomorrow…third time I have made them and we love them!!! :)

  • January 4, 2014 at 7:47 pm: Kelly

    Hi Chandra,

    I am not sure if I missed this in the hundred plus comments, but is there a substitute for the vital wheat gluten?

    Love your recipes, and I am so glad you are here to share them.

    All the best,
    Kelly

  • March 25, 2014 at 2:17 pm: relocating

    I think that we should promote a local enterprise by utilising a
    nearby removals business.

  • April 13, 2014 at 1:27 pm: Julie

    Delicious recipe! I made a triple batch so I’d have plenty to freeze and use as we go. They were especially delicious sliced diagonally and pan fried. I served them as a side with the Blacked Tofu and Garlicy Grits recipe. Would love ideas on different seasonings to have for more savory options such as Italian or Southwestern Will have to play around with it! Thanks Isa!