Name: The Dynamic Duo Fauxsages
Prep time: 10 min
Cook time: 90 min
Ingredients: 2 cups 288 g vital wheat gluten flour; ½ cup 128 g creamy or crunchy natural peanut butter; 2 cups 470 ml water; 1½ tablespoons 11 g paprika; 1 cup 40 g nutritional yeast; 2 teaspoons fine sea salt

Two grilled vegan sausages—one darker and one lighter—served with sauerkraut, lemon wedges, grainy mustard, and fresh parsley on a ceramic plate over a rustic wooden table.

The Dynamic Duo Fauxsages

Just like their namesake, these Laurel and Hardy Peanut Fauxsages are a legendary duo you’ll fall in love with! Packed with the rich, nutty flavor of peanut butter and a bold, savory kick, these plant-based sausages are an absolute showstopper. They are surprisingly easy to make and the perfect protein boost for everything from salads to chilis. Get ready to bake, crisp, and enjoy!

Portions:2

Preparation Time: 10

Cooking Time:1 30

Cost$2 per person

Recept afdrukken

Equipment

baking sheet
foil
Large bowl
medium bowl
whisk,

Ingrediënten

▢ 2 cups 288 g vital wheat gluten flour
▢ ½ cup 128 g creamy or crunchy natural peanut butter
▢ 2 cups 470 ml water
▢ 1½ tablespoons 11 g paprika
▢ 1 cup 40 g nutritional yeast
▢ 2 teaspoons fine sea salt

Instructies

Preheat the oven to 325°F (170°C, or gas mark 3).
In a large bowl, whisk together the wheat gluten, paprika, nutritional yeast, and salt.
In a medium bowl, whisk together the water and peanut butter until emulsified.
Pour the wet ingredients into the dry ingredients, stir with a spoon, then knead by hand for a couple of minutes.
Let rest for 5 minutes.
Divide the dough into 2 equal portions and roll into logs.
Wrap each log in foil, twisting the ends tightly closed.
Place on a baking sheet and bake for 90 minutes, flipping halfway through.
Carefully remove the foil and let the sausages cool.
Store in the fridge or freezer until ready to use.

Notes / Tips / Wine Advice:

Serving Tip:

These fauxsages are incredibly versatile! Chop them into bite-size pieces and pan-fry them until crispy for use in salads, tacos, or chili.

Wine Advice:

With a sausage this rich and nutty, you need a wine that can handle the flavor. A light-bodied red like a Gamay or Pinot Noir is a great choice; their bright acidity and earthy notes will perfectly complement the savory paprika and nutty peanut butter without overpowering the dish. For a fun, unexpected twist, try a sparkling dry cider. Its crispness will cut through the richness and make every bite a delight!