Tuesday, January 12, 2010

Vegetarian Sausage and Sauerkraut

Tonight I made one of my family's classic German dishes of Sausage and Sauerkraut...vegetarian style. I know, I know, vegetarian sausage? Is that even legal? You're probably thinking "gross!!" But it turned out pretty yummy. So if you're looking for a healthier version of sausage, you should definitely check this out.

Vegetarian Sausage and Sauerkraut
1/4 onion, chopped
1/4 green pepper, chopped
1/2 package firm tofu, mashed
1 can black beans (15 oz)
1 can tomato sauce (9 oz)
1 c. oats
1/4-1/2 c. whole wheat flour
herbs/spices: garlic salt, pepper, chili powder, cumin, curry, cinnamon, nutmeg (just a pinch), oregano, basil, rosemary, coriander
1 can sauerkraut
*In a saucepan, saute the onion and pepper until soft. Add the tofu, black beans, tomato sauce, and oats. Cook on medium heat for about one minute. Add the herbs and spices to your liking. (You can add any spices you like to give flavor to your sausage). Continue to cook mixture until most of the moisture is gone (about 5-10 minutes). Take off the burner. Stir in the flour. (Sausage mixture should be thick). Put in a bowl and stick in the fridge or freezer to cool. To cook sausage: Take a handful of sausage mixture, form into a hotdog-shape. Fry on stovetop or cook in the oven. (You can also use this sausage mixture to make veggie burgers tastes great!) After sausage is cooked, cover with heated sauerkraut.

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