Vegan dad sausages question

[es1967]

I want to make these tonight but am wondering if they can be reheated for tomorrow nights dinner? Do they taste as good the second day? Or should I just make them the day I'm serving them? Also, can the ingredients be blended together in advance and then steamed hours later? Thanks. Heard so much about them.

[dovey]

We've been eating a lot of these lately. I quadruple the recipe, break the dough into four chunks before adding spices and then making four different flavors. Then after steaming them, I freeze them while they're still in the foil. To thaw a few quickly, I just run hot water over them, remove the foil and put them in the microwave for a few seconds. I have found that they taste best sauted in oil for a few minutes before serving.

To answer your questions, I'm not sure how long they save in the fridge. I have left them in there for about 3 days and they seem fine. I have also left the dough out for several hours before forming and steaming them. No problem there either.

Enjoy!

[maciascl]

Originally Posted by dovey

We've been eating a lot of these lately. I quadruple the recipe, break the dough into four chunks before adding spices and then making four different flavors. Then after steaming them, I freeze them while they're still in the foil. To thaw a few quickly, I just run hot water over them, remove the foil and put them in the microwave for a few seconds. I have found that they taste best sauted in oil for a few minutes before serving.

Brilliant! Please share some of the seasoning variations you use. My sesoning never seems to turn out right. No matter how much I add they always seem to be a bit bland for our tastes.

[es1967]

Thanks for the tips. I made them this afternoon and then steamed them about 2 hrs later. I think they turned out great! My husband said he prefers smart dogs. I could have punched him one. Made me really mad. Since I spent all day making things for thanksgiving to take to his moms. I'll definitely make these again and double the amount. It was really simple. My 3 yr old liked them too so I was happy.

[dovey]

I've made the Italian ones adding crushed red pepper, oregano, chopped fennel seeds, thyme, onion powder, paprika, garlic powder, basil. I've also made plain ones for my son using a drop of liquid smoke, garlic powder, paprika and a little turmeric (no visible herbs in this one ). Another variation that was good was apple sage. In this one I put crumbled sage leaves, finely chopped apples, a lot of black pepper and a bit of thyme.

I'm sorry, but I didn't measure out the spices. Usually I just put enough to fit in the cup of my hand - maybe 1-2 teaspoons. For the apple sage ones, I put in about 1/2 of an apple per recipe. I try and taste the sausage dough after spicing and salting to make sure it's right. A little icky - it makes me feel like I'm eating raw meat or something - but it does help the finished product turn out just right.