Würstel Vegan And Gluten Free
starters from Italy
Sliced vegan Spicy sausage
Sliced vegan Spicy sausage
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
It is good and easy to sliced given its semi-durable consistency: exceptional for seasoning panini and filling appetizers
preparation
step 1
First of all, I combine all the dry and powdered ingredients: rice flour, soy (only 50g), salt, sweet paprika, garlic powder, potato stew, chili pepper, fennel seeds.
step 2
With a kitchen whisk mix the ingredients well, then add the mixture of flour to the beaten and reduced cream beans
step 3
Now melt the barbeque sauce, the ketchup and the red wine in a little water and add this liquid to the flour and the bean cream at a time.
step 4
I transfer everything to a chopping board and mix a little with my hands, if it is too sticky I add another 50g of soy flour.
step 5
When the dough is dry, form the sausage and roll it into the transparent film while keeping it tight and not breathing.
step 6
As a last step I lego the sides of our sausage with the food string and let it simmer for 30m in water.
step 7
Once you've had enough time to cook, I pull out my salamot and let it cool down before serving it and cut it. (To cut the salami I recommend using a serrated knife)