Berbere Seasoned “Sausage”
by Oliver Pau
Berbere Seasoned “Sausage”
Yield: 1 Pound
We love this berbere seasoned sausage recipe because it captures the joy of discovering new flavors and results in something totally unique. We are always looking for new flavors and were introduced to berbere, a spice blend that has been described as spicy, earthy, sweet and citrusy. It is commonly used in Ethiopian cooking and deserves to be more widely used. Here we adapted our meatless sausage recipe and used the berbere seasoning instead of the more traditional sausage seasoning..
Though this recipe is a little more advanced than our easy recipes, it still follows the same four steps to prepare: mix, shape, cook and finish.
1 cup (120 g) plant protein mix
1/2 cup water (or vegetable broth)
1/2 tablespoon liquid aminos (or tamari or soy sauce)
1/2 tablespoon maple syrup
1/2 onion, diced
1/2 red pepper, diced
1/2 cup red quinoa, cooked
1 1/2 tablespoon berbere seasoning
1/2 teaspoon salt + pinch of salt
1 tablespoon oil
Add oil to a pan over medium to med-high heat. Add diced onions and red peppers and a pinch of salt to the pan and saute until onions and peppers are soft.
To prepare the dry ingredients: in a large mixing bowl, combine the Doutan mix with the sautéed onions and peppers, cooked red quinoa and berbere seasoning. Stir until ingredients are evenly distributed with the Doutan mix.
To prepare the wet ingredients: in a separate bowl or cup, combine the water, liquid aminos and maple syrup. Stir to combine all wet ingredients.
Slowly pour the wet ingredients into the dry ingredients, stopping frequently to stir. Once the dry ingredients are just moist, stop adding the wet ingredients. If dry mix remains after adding the wet ingredients, add one teaspoon of water at a time and stir until the dry mix is no longer visible.
Recommended: heat a small pan over medium to medium-high heat. Add a little oil and a few crumbles. Cook for a few minutes until the crumbles are brown and crispy. Taste the crumbles and adjust the seasoning, as needed.
Continue to stir the mixture and then knead the mixture until a dough forms. The dough should start off crumbly. The stirring and kneading will result in a dough ball. The dough should have a sturdy consistency. The texture if correct if you can break off a piece with a little bit of give (a little stretch). If the dough breaks apart really easily, sprinkle a little more mix, stir and rest the dough for a few minutes, until you get the right consistency.
Cut the dough in half and roll into sausage shape (about 1 to 1-1/2 inch diameter). Lightly spray aluminum foil with cooking spray and tightly wrap the sausage in the foil. Twist ends of aluminum foil to seal the ends. You can also use parchment paper instead of foil.
In a steamer, steam sausages for 45 minutes. Remove the sausages from the steamer and allow them to cool before removing wrapper. Once cooled, the sausage can be used whole, sliced or crumbled. For a crispier exterior, sear the sausage in a hot pan with a little oil - it's already cooked, so this step is just to get the outside crispy.
The berbere meatless sausage can be used right away, but it may be even better the next day. After a night in the refrigerator, the sausage becomes firmer and the flavors will develop more.
During demos, we often serve this sausage with a red pepper and walnut spread called Muhammara. The recipe we used was adapted from The New York Times.
The recipe can be scaled up to make a larger batch.