You're going to be surprised by Potato Sausage!
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- Опубліковано 10 жов 2022
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You're going to be surprised by Potato Sausage! Like seriously. This is plant based potato sausage, not the potato sausage that still has pork in it. Plant based sausage that is so good, so tasty that you will make it again... for sure!
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I thought this would be the "ordinary sausage" channel for a second haha
YESSSS!!! I was hoping someone would catch onto that right away!!! hahahah
I thought the same thing lmfao, I was like what!? Two videos in 1 day?
@@sythazz7164 I thought that too, lol
Well hey dere folks, and welcome back... i guesss?
I just hope he makes a video to review them!
I bet sage would be a good herb to include
Funny thing - Potatosausages (Erdäpfelwurscht) are a Thing in Austria. The Classic ones are mostly Potatos, but of course with Pigsfat and Casings.
But I made some Vegan Ones myself - and they where quite good.
Outstanding. Texture is meat-leafy, which I can see different applications for. I used a bit of veggie chorizo crumbles because no “bacon” bits. I personally would more sausagy seasonings-fennel seeds, sage…
Wrap them with rice paper after steaming before frying! Yessica Infante does that all the time on her recipe videos - you definitely need to watch her videos!
Greatings from Germany:)
Beans missing .
Note, the “Best By” date is not the Expiration date. That bottle is not expired.
FDA is currently in the process of changing that because people think the Best By date is an expiration date and it is causing a lot of food waste.
We have this in Lithuania. Not everyone likes them, but it's one of the traditional dishes here
No, you don't. Artificial bacon is not a traditional Lithuanian ingredient.
@@advertiserfriendlyusername5362 I don't mean the exact recipe, jesus. I mean generally potato sausages
Jeigu apie vedarus kalbi, tai nieko panasaus cia
@@tadasbaltrusaitis8187 nežiūrėjau viso video, tsg perskaičiau bulvines dešros ir iškart asociacija
@@tadasbaltrusaitis8187 panašus konceptas tho
Love your channel, but it would help TREMENDOUSLY, if you would post the ingredients/recipe under the caption (you know where all the marketing stuff is). Otherwise, it's constant rewinding which is a pain when you are in the kitchen trying to make this from watching it on your phone. Thanks!
Amen! 🙃
Very true
I haven't tried making a sausage yet but that looks simple to make with mostly whole ingredients. Thumbs up!
Thank you!!!
Maybe fennel seeds would be a good add in-- since a lot of sausage recipes use fennel.
I thought the same thing. Also it needs some heat, maybe some pepper flakes.
Should help with farting.
Wow! Mark you are always giving us new ideas. Thanks, love your cookbook btw!
It's a "best by" date, not an expiration date. It's just a date by which a company guarantees the quality of the shelf stable product (perishable items will have expiration dates).
It is really useful to see you trying new stuff and it not working out all the time. It makes me feel less anxious about trying something spontaneously. Lots of times even if something doesn't come out the way you wanted it to, it is still edible, and you learn something new.
They look interesting & I'll have to give them a go soon.
Have you ever made/had "Glamorgan Sausages"? A traditional vegetarian sausage from Wales; often served with "laverbread" [made from laver seaweed].
Usually the bulk of the sausage is breadcrumbs but some variations can also use mashed potatoes. Quick to make & very tasty.
Glamorgan sausages interesting, a bulky breadcrumb sausage...using mashed potatoes, I like it!
@@carollen5633 Many would classify it as more of a croquette. But I like them & a cheap, quick way to get something tasty on a plate.
I’m going to look those up
@@debbieporter1513 Hope you give them a try & enjoy them.
This channel is amazing, I showed it to my mom and she loves it as well, great recipes
The mistakes like the missing blade are becoming the most entertaining parts of your videos. Love the way that you keep evolving your channel!
Not expired, passed the "best buy" date. The only food with mandatory expiration dates is baby formula. The rest is totally arbitrary. I usually put rice paper on after steaming seitan. 😉
Hey Julia, did you read the article in The New Atlantis? It's called "The Secret Life of Leftovers." Great discussion about food waste in the USA.
@@LaundryFaerie No, but I don't need to. I've seen it. From dumping produce at landfills that buyers don't want, to stores and restaurants throwing out perfectly good food instead of donating it. National Geographic did a story on Borderlands Produce, where I've been getting rescued produce from for years that they keep from going to landfills. 😉
It's been so long since I watched your content and really missed the unique content! Stay awesome 😎
Another great one to try. Thanks
So creative and delicious - the sausage. 😊
a real masterpiece!! first recipe I see where I learn where smoked dulce can be added to a veggie potatoe log Ala stache !!
Why don't add the rise paper after they're steamed?
Those are awesome! I love the use of dulse granules!
Looks tasty! I’m excited to try this this! 😃👍🏾
Don't worry Sauce, it's not expired, "best by" just means it will not taste as good, but it's not actually spoiled or anything.
Lightlife's Gimme Lean sausage is made from mostly potato as well! It's actually really good if you add a little more seasoning to it
I wish they'd bring back the Gimme Lean "beef," which was so versatile and tasty. (And not crazy fatty like so much veggie meat now.)
I feel the same about the summer sun at night.. those are sandwhich nights!! can't wait to try this recipe
This sounds amazing, I will tray it 👍👍👍
Def gonna try this!
I'm always shocked about how creative your videos are!
Instead of rice paper, roll logs well in rice flour before steaming for a shiny springy casing. 20 or 30min, 1hr will make glue.
Never seen that before looks amazing brother
This is a great one!
Omg this is a traditional holiday food! Can’t wait to make!
Wow. That's pretty cool. I want to try it.
More oil. I love it! I love Monica's assessments on your cooking she is so nonchalant and unbiased.
Looks delicious!
I might try it with thyme sage. Good idea and easily accessible ingredients
I started intermittent fasting and found your channel. It’s really helping me stick to my fast. Thanks.
oh wild I do intermittent fasting!! ITs funny how triggered you are by someone cooking recipes you dont like. Pretty pathetic actually. but hey keep leaving me with the engagement. The only person making money from this is me haha
@@SauceStache I want you to make money I’m subscribed I do this for fun. 🤷🏿♂️ I just like that you respond. Been subscribed for years bud. Btw I started making one of your recipes yesterday it’s still not finished.
I was a butcher for years, and far from vegan, or even vegetarian, but I love cooking, and trying new foods. Thanks for presenting interesting vegan recipes, in a non judgmental way. I doubt I’ll ever give up meat, but your recipes make eating less meat for health, and environmental reasons, much easier.👍
Karma coming
Love your channel 👍
I've made some sausages similar (though using TVP not potatoes) and yeah, steam first, then add the rice paper. Looking forward to try these.
Good tip!!!
@@zednevada7362 Yeah, I did it this same way my first time, they just stuck to the foil I'd steamed them in. Then it dawned on me. I've done the same to put crispy "chicken skin" on seitan cutlets I wrap them in two layers, usually with with some seasoning between, then fry 'em up.
Gotta Try It!
The concept of a potato sausage reminds me so much of "kiszka ziemniaczana" (traditional in Poland) but your idea is actually so different and well, it seems much tastier than what Polish cuisine would mean by a potato sausage :D I think I might give this a go with my own twist!
Thanks for another great meat substitute idea!
Have a great rest of this week!
I've never heard of _kiszka ziemniaczana._ I've heard of (and eaten) _fuszer,_ though...
Maybe wrap in rice paper just before the pan frying?
It’s sad people yell at you for oils. I enjoyed the disclaimer.
American of Swedish background here. Potatoes are a common filler in regular ol' Swedish meat sausages, so not that surprising!
Again a great video from a great guy ⭐⭐⭐⭐⭐❤❤
That is reMARKable 💚
hahah I love that!! thank you!!
I make Oatmeal sausage, I'm going to combine some of your ideas/ingredients here and see how I like it. Thanks for sharing!
Hey! What about that calcium chloride casing? Would that hold up to the steaming process or would you just suggest going au naturel for this recipe?
My husband’s grandmother made potato sausage every year for Christmas. However, hers used pork along with the potato.
I think sausage usually has sage and fennel in it.
Bro start using red rice yeast for color, doesn't lose the color when cook, even when is boiled.
I little bit expensive but in usa should be cheap and easy to find. Hope it help you!
Nice content mate !
Great idea, btw the way I cook just about everything with oil, it's good for you
Love it. I would have to include fennel seed and red pepper flake
Its a old dish from Poland. Try it and youre gonna love it.
looks good
yea, you have a winner vegan sausage, this is awesome!! I wonder if dried potato flakes would also be a good binder?
I would like to try this with fennel!!!
Can you show us which seasonings we could use besides those used here?
Aniseed (the real stuff, rather than star anise) or fennel seeds and sage are good flavors for sausages.
if I make this I think I'll try adding the rice paper the following day before frying them!
In Poland we have potato sausage - it is a traditional dish. :)
Baked potato, in a sausage form. 😉 sounds yummy
lol i watched one video about msg seasoning and now im getting your channel for videos, ill take it.
Thats amazing!!!
Would you recommend steaming the sausages first _then_ wrapping them in rice paper before frying?
This looks 👍
Yum, rice paper skin awesome.
How long do you let it sit after you steam it and do you have to let it sit in the fridge or do you let it sit out in a container in room temperature
Hey Mark - these look awesome! Is this recipe in your book? I can't see the amounts listed anywhere in the video or the description (sorry if being blind!) planning on picking up the book soon anyway, regardless! Thanks!
I'm impressed 👍
Do this again but SMOKE IT! I bet these would work great smoked.
Thank you Mark for all your experiments. I feel as if I can't say this often enough 🙂THANK YOU 🙂I often reproduce your recipe in my kitchen the day you post it. You help me a lot, so glad I found you at the start of my vegan journey, now a few years ago. Your experiments help me to amaze (-> convince to go vegan) my family members who keep craving for meat/meaty structures / cheesy creamyness and meltiness . Big hug from the EU ❤.
GOOD EVENING LORD STACHE!
Potato sausage eh? Weird, but intriguing.
Also, I recently got the chance to finally try Cilantro, and I don't have the soap gene! Was anticlimactic though because Cilantro didn't taste like anything special. Kinda like a mildly lime tasting celery leaf.
You must have had an old batch. Cilantro should have quite a distinctive taste.
I'm trying to find the video for the herbs in a jar. I looked on your other channel but couldn't find it.
is the rice paper really needed? seitan holds together usually very well on its own.
Do you think it would work for sausage patties without the ‘skin’?
And would they freeze after steaming?
✨💕
Put this one in your cookbook!
love potato sausage!!
Could you maybe try streaming them first and then wrapping them in the rice paper afterwards? So you're putting the rice paper on and then throwing them in the pan?
Would you add any other binder to recipe? MC, wheat starch, etc.?
Ugh I HATE when that happens lol (forgetting to put the blade in) 😂
Is there a way to cook VWG quickly? like rest and then pan fry?...
I have a migraine so maybe I missed it, but did you add fennel and sage? Because when I think of pork sausage, they gotta be there.
Could you potentially add the rice paper after steaming and before frying?
I tried chicken but not the potato.. New idea.. have to try it...Thanks..
Hmmm, you might try adding some torula yeast, to add a meatiness.
Could you steam them in a pressure cooker to cut down on time?
💚
Yum
Thank you!!!
I never have thought about yelling at you about oil, but now... I think I just wanted to yell about oil... But I will not! I like the video and will try it!
Sounds good to me!
I usually steam all for 20 min. and that's enough.
I love Thrive Market!
Do you think these would be better if they were cold smoked before cooking?
One of those foods that looks the same going in as it'll look coming back out, I bet it tastes great though, often the case for some foods that look a little suspect xD
Why not use the alginate/calcium casing on these After steaming?
Edit: I want to try parsnips in place of half of the potato for the fragrant flavor.
I have been using potatoes instead of meat for a long time.
In most cases it works great and i just don't need a plant based meat alternative.
The only meat i actually miss in food is beef, this is not all ready to replace as it adds to the flavor of the sauce/meal, so taking it completely changes the taste
I thought this was an ordinary sausage video when I saw the title