Gluten-Free Sausage Brand List

Kait I think you do a great job of cooking while explaining the recipe…you should think about having your own show….ummm..I guess you already do!

Hi Scott, great video mate. I have been using cornflour as a binder for gluten-free sausages. What are your thoughts on this as opposed to the rice method? A butcher in Australia taught me this trick when I was living there around 13 years ago. He used to win awards for his sausages. I am looking forward to trying the rice method. Also, thanks for the seasoning recipe. Very nice. Cheers mate.

There are many gluten free products in asian stores now! Just need to research!

Can you do the same with beef instead of pork? If not what alterations can one make?

Okay, I didn’t want one of these until I see you cooking so efficiently with it all of the time. Cyber Monday sold out all over the place, so sad!!! Can’t buy one of these at any price, anywhere this week it seems. <$75 isn't a bad deal for the 9 in 1 option. I'll keep looking.

Hello i have a local pork butcheri and want to start making sausage. The pork is from our own pigs but we grow pigs that is fed on our own feed but we grow it our self. But using dug milled barley as rusk is that ok. Like your channel very much.

Brilliant mate, I am here in the States and have made sausage a few times but no rusk, tried everything. If this works as good as it looks you will be a hero to the rest of my family over here. Still hard to get good fat though, its as expensive as steak for some reason when you can get it.

How does the texture of these compare to a seitan-based sausage? (In terms of bite and chewiness) I have tried making garam flour sausages before, and I found them to be quite dry after slicing and pan frying. How are these ones? Do they retain some juiciness?

No, Scott!! Psyllium husks, baby!! Try it an see how well it binds and holds onto liquid. P.S. wear your gloves when hand mixing. Trust me on this.

here in Slovakia rusk is not heard of, it’s either dry, hard sausage (kielbasa style) or this rice stuff for blood and offal sausages. I’d love to try a pro-made rusk sausage at some point, however when a pig is slaughtered around here, it’s all about tradition and you can’t make those 65+ year old veteran, village butchers try “new” stuff (such as rusk, or new spices), you know how it is

Случайно наткнулась на ваш канал,и подписалась,очень интересно

Great video Scott. Watched your tomato sausage one. Would like to make mine with rice but was wondering when you would add the tomato paste as you added it to the soaking rusk? Thanks.

Thanks for great video!! Have couple of questions. Do I need to use long grain rice only? or round rice will work same? Using Regular Rusk VS Rice Rusk, which one tastes better to you?

Very cool idea, thanks. I was going to make rusk with Bob’s Red Mill GF bread mix. You just saved me a step.

Scott, love your recipes and technique. I have a recipe, rather authentic I think, for “pigs in a blanket. Got it from a lady who’s parents were from Germany. Recipe calls for uncooked rice to be mixed in with the minced pork and beef. The seasoned meat is then formed into egg-sized ovoids, wrapped in pickled cabbage leaves and cooked in sauerkraut till done.
So, my question: why can’t I just use hard, uncooked rice in my sausages? Is it just that the appearance of the rice as it swells in cooking and forces its way out of the meat looks like maggots? Or is there some other issue at hand?
Again, seriously appreciate your videos! They have done a world of good here.

You mention you can make this with brown rice… have you tried that? Brown usually takes so much longer than white, would it be done in 10 min? Any longer and the veg would be mush I think.

You forgot to make sure the valve was set to seal. Please put instructions and ingredients in listing. I like to print them out as a guide when cooking. Thanks

Seems like Matzo Meal would be a perfect substitute for rusk. Unfortunately it’s a bit expensive (about $5/lb). But it’s widely available in the US, at least in coastal states.

Your recipe is super. Your instruction is easy to follow. 10 thumbs up,!!!!!!

Can you use this sausage prep, not the flavor but the style in like cabbage soup or a vegetable soup you want for meat without it falling apart?

My OCD is going nuts with those rice grains stuck to the side of the pot throughout the video!!! XD

twisting them looks cool by why? is it easier to hang in the smoker. how you get them apart?

So the husband left his job? How are they supporting themselves with only Amanda’s teaching?

What a fun way to make vegan hot sausages, our cat does not like em that spicy though, see https://youtu.be/uwxCfJhzLoA?t=434 for Christa’s first avatar animal created with Reallusion software, I think she had fun with it.

a pint is a pound??? I always knews how much a pint is, but could never remember how much a pound is:D

End product turned out great! I was very concerned as my “dough mix” after processing everything was very wet and hard to work with. Love everything you do for vegan recipes. I’ve wasted so much time, lets not forget money recently with other recipes from other YouTube’s cooks, but that taste horrific. I’m the only vegan in my household, so to save money and help other members eat healthier they have to like it. Not a problem with your recipes. THANKS!

I’m SOLD. Gonna dump all my pots and pans for an Instant Pot!

Just a few notes on the packing/bags used for the delivery: they have to bag raw meat as it has to have a barrier to the non raw chilled items. Also asking for no bags for Frv… I’ve seen the state of some of the delivery picking crates… I’d have the bags!!!

Rusk
1 lb (450 g) plain/all purpose flour or bread/strong flour
pinch of salt
5 tspns (25 ml) baking powder
6½ 8¾ fl oz (185 250 ml) water

Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.

Method
Preheat oven to 450°F (230°C)
Sieve the flour, salt and baking powder together.
Mix it to a smooth, pliable dough using only enouigh of the water to do so.
Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray.
Place in oven on the middle shelf and bake for 10 minutes at 450°F (230°C).
Remove from the oven and using the tines of a fork/or a large knife, split in half along its thickness.
Place back on tray with the opened faces upwards.
Return to oven.
Reduce the heat to 375°F (190°C) and bake for a further 10 minutes, or more until it seems dry.
Remove from oven and allow to cool a little on a wire rack.
Whilst still warm, grind it in a food processor and then dry it further on trays until really dry.
Store in airtight container and use as require

HOPE THIS HELPS!! i have not tried it.

Thanks for answering the question many have about Rusk…….I know we don’t really need filler, but I want an authentic Banger. Don’t think I like the rice substitute,  I can get rusk cakes on Amazon, I assume these are OK to just pulverize in the food processor…Are the Rusk Cakes on Amazon all about the same?

Love your videos, do you prefer 3 quart or 6 quart instant pot

where do you find most of your low Fodmap gluten-free,lactose,free garlic and onion free recipes

The Dutch also believe this to be “their thing” but they call it beschuit. It’s a staple breakfast food.

Thank you for this! I recently made the transition to plant-based eating. Loving it! I also love to cook and have really embraced seitan and love making sausages… however I am also looking for non-seitan-based sausages…. dying to try this recipe!

Saute feature makes every dish a true one pot wonder! I will try this recipe this week. I live I Louisiana and we love peppers, sausage, and rice dishes! Yum!

I saw this yesterday and made it for dinner. It was delicious! The whole family said it is a keeper for my recipe box

i really like to make pizza with the puff pastry. just imagine the puff pastry is a pizza base and do what u normally do. its so good!!

A pound of water weighs a pound and a quarter… 20 fluid ounzes.

All foreigners want to marry Korean just because of kpop, kdrama

How do you fill a sausage case if you do not have sausage filling machine? I know you can go skinless but wondered if there is a way to fill a skin

Or you could just make the rusk:

Rusk (Economy)

Ingredients
• 1 lb (450 g) plain/all purpose flour or bread flour/strong flour
• (pinch) of salt
• 5 tspns (25 ml) DOUBLE ACTING baking powder (see note below)
• 6 ½ 8 ¾ fl oz (185 -250 ml) water

Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2 ¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.

Method
• Preheat oven to 450 °F (230 °C)
• Sieve the flour, salt and DOUBLE ACTION baking powder together.
• DO NOT ADD ALL OF THE WATER but just enough to make a smooth, pliable dough (all flours vary)
• Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray
• Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C)
• Remove from the oven and using the tines of a fork split in half along its thickness
• Place back on tray with the opened faces upwards
• Return to oven
• Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes.
• Remove from oven and allow to cool on a wire rack.
• When cool using the large holes of a grater reduce to ⅛” (3 mm) particles.
• Store in airtight container and use as required

LOL! Your facial expression did not look like you were enjoying the taste.

YUMMY!!!!! These look fantastic! You are so creative! I remember I was going to ask you if you could come up with a recipe for B & G…& before I could even ask, you did it!!!! It’s like you read my mind, girl!

Could you put the The recipe. Like all the ingredients you used

Hi Scott, I am just now getting into making sausage at home. The videos that I have seen of yours are a great help, thank you! I like to smoke meats in my smoke and would like to see how it would work with sausages, it is hard to get natural casings around me. But I can get the collagen edible casings. Do you think the smoke will penetrate to flavor the meat inside? Thanks Joe from the U.S.

Question let’s say this was a beef or venison sausage could you cook the rice in the red wine or would you still boil in water or a mix of the two. Thanks

Firstly, thank you for such great recipes. I made these sausages today. Easy to make, and they tasted so good. My friend was like, wow, these are REALLY good.

I did have a problem though. I used the vital wheat gluten version and the dough seemed a little on the dry side compared to yours in the video. They even broke in the pan while flipping on the griddle pan. Not sure if I should have added more water, or more vital wheat gluten to keep them from falling apart. Any suggestions?

Omg I’m so proud of u, these look���� amazing I cant imagine the taste, like omgahhhh, a must make, thanks so much!! For this resipe����

Surely “A pint of water weighs a pound-and-a-quarter”? At least that’s what I remember from school.

Edit: I went to school in England so none of those USAian measures tyvm.

why don’t you just boil the rice in a big bowl with water instead of 3 to 1 and than discard the rest of the water with the starch?

I use the same base for my breakfast sausages. Never thought about using this combination of flavors though. Will use it in the near future. Subscribed!!!

where can I watch the rest of these episodes in English sub, I’ve look everywhere and had no luck

Hey Scott! Just something I learned a few years ago with Long grain Rice you don’t want to touch it at all, just bring the water its in to a boil and then reduce the heat to low and leave the lid on, when it starts getting holes in it (You’ll know what I mean if you do it) with bubbles in the holes you can stop the cooking and have perfect rice! It’ll save you having to swill the rice afterwards to get rid of that nasty starch, as that’s caused by the mixing!:)

I love your instant pot recipe videos! They’re the best I’ve seen on YouTube.:)

I love my Instapot. It is going with us on this winters snowbird trip.

Great video Kait. I want to replace my slow cooker and rice cooker with an Instant Pot. What model and size did you get? I was wondering if a 5 quart would be big enough for just the two of us.

great additions are red peppers, celery, frozen peas, and/or mushrooms.

why not just use bread crumbs? Isn’t that what we use hear in the US instead? Its the same thing practically except we sometimes put spices in it.

Thanks, that’s one to make! It’s great to have a gluten free vegan sausage; As I hate the wheaty taste from seitan.

I have made this a few times, and it’s so quick, and easy to personalize. Today, I used ground turkey, and added some fresh mushrooms and diced tomatoes (adjusting the amount of water based on the water content in the can of tomatoes). Thanks for making this vid!

My fiancee and son are gluten intolerant, so this is fantastic! I really appreciate this, now I can start making sausages!

When baking gluten free, using rice flour, make sure it’s eco. As rice is an absorbant plant by nature, if grown with chemical fertilizers, the body, in time, can accumulate a toxic amount of arsenic and mercury. So buy eco rice flour, that’s all.
Sending lots of love, you are a great family��

Next on the purchase list, Instant Pot! Great recipe and video.

This dish just looks better each time I see it (fourth time now if I remember correctly 😉

It wasn’t until Kait added the Zucchini, that I realized that this was in your Baystar hehe (talk about brain cramps lol)

Also, you guys still called me “Roberto” in the comment section on these videos! ��

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Can the garbanzo flour be substituted, i have an allergy to it

Was not familiar with the instant pot product, but now will be ordering the smaller version for myself soon. Now to find a easy to follow cook book for non cookers like myself.

Awesome! wonderful. I have just seen how to make rusk, that we have not in our country. But this rice filling is wonderful! Thanks for the video!

Lol he was so sure to the other girl that LA was for the city but Amanda meant the cut. ��

Best Recipe on YouTube for Vegan sausage. Going to tweak yours and make lao/Thai sausage! Mahalo! ��

I made your Cumberland recipe with rice. OH MY GOD!!!!! The best sausage I’ve had, thank you so much.

This food, as all the stuff on your channel is so amazing! Easy, good, and similar to “real” ones! Your performance and presentation is so appetizing and appelaing by your friendly and relaxed energy! Cant wait to try all the stuff on your channel!:)

I love the end credits where you give a shout-out to your Patrons on Patreon…deff makes us feel special! Ok, im not sure anymore who the star of this show is: The Super Mario Bros InstaPot or YOU lol! This is a perfect dish for this time of the year Kait! You’re deff getting better with these cooking shows! And your culinary vocabulary is improving too, using words like Translucent (for the sweating of the onions) & Deglazing (for removing the FOND at the bottom of the pot)! I think it would be a shame to seriously cut back on your cooking vids, but its your channel, and only you guys know whats best for the channel in regards to moving forward ��! #PatreonRocks #GetYourMojoWorking #SailBoatChannelsSuck #Lolol

yum. We have a very similar recipe for sausage and rice in the instant pot that is a staple when we go RVing. So happy to hear you are enjoying your new instant pot. We use ours almost daily. Today I steamed eggs for breakfast and to go on salads etc the rest of the week. I then made a vegetable power broth to clean out the fridge. Then I “baked” sweet potatoes for another recipe. And tonight I will do a pork tenderloin with apples and onions for dinner. Lots of recipes on line. ��

Just found this. So my wife is either allergic to wheat gluten or she thinks she is. Either way this is a great find. I will say any such recipes avoiding the wheat gluten are welcome because, really, it’s not it most markets. Can’t wait to try this.

When you vent steam from your instant pot throw a dish towel over the lid and it will cut down on the moisture going in the air of the RV. It also keeps steam off upper cabinets. ��

So Joe, have you ever told Kait that a meal wasn’t very good and was there bruising involved?��. Looks delicious!��

Wow, Christa,..we’ve been Vegan for 3 years,.and I couldn’t find anything with the texture of meat,..(because I don’t eat Vita Gluten,..Dr Sebi said it was man made therefore acidic for the body),..and this was delicious!!! I couldn’t tell between this and real meat,…yummy,….I just substituted the 1/2 cup potato for 1/2 cup cooked quinoa,..and kaboom,…so thank you for the recipe,..from Seattle!!!

My husband cant have coconut oil or VWG, can I just add breadcrumbs to bind it? thank you.

My gran used to make sausages by hand using nothing more than a funnel, knife and a lot of grinding in a hand grinder.
She used to get pork, spring onions from the garden, and ginger.
I remember i would often hold the skin, she didn’t use the stuff u buy today, the butcher used to sell it. then straight into a frying pan with lard, and sizzle sizzle. I add this so if you are home and want to make it, get the stuff scott said u need, but u can just use a funnel, a hand meat grinder is only about 20 quid of amazon, but https://www.amazon.co.uk/gp/product/B00859R6QO/ref=s9_acsd_zgift_hd_bw_b3rSa2Z_c_x_w/260-6923007-3506114?pf_rd_m=A3P5ROKL5A1OLE&pf_rd_s=merchandised-search-4&pf_rd_r=ZB54ESJ8AF2Q5GCG53BH&pf_rd_t=101&pf_rd_p=cab473b4-d8ac-59ef-9fff-a482abeec407&pf_rd_i=3538356031
is only 40 quid.
Home made sausages cost far more to make than packed cheap supermarket sausages, but this is about TASTE not price, sometimes its worth going way out to experience something truly delicious.
Many thanks scott for sharing how you make them, keep making these videos they are awesome!

So happy there is an affordable alternative to beyond meat. It is so good but costs to much to eat regularly. Thanks for sharing!

This is absolutely lovely. The flavor is delicious and I like it crisped up with a little oil in the pan. Next time, I am going to experiment with adding a little xanthan gum to add a little more “gluten-esque” texture, because although it was tastey, it tasted a little like bread.

Amazing! The boiling makes a big difference in texture, thank you so much, very useful tip and fab recipe:)

if u dont care about the oil free use much more oil then it shows so they actually fry the texture and taste is SO good

You could use an unbleached coffee filter to wrap these too, it’s how I stream my seitan. Saves$$

Looks yummy!
Since we do Gluten free at home we make a lot of our own “Helper” meals (Hamburger helper box type stuff from scratch instead). Most of the boxed stuff has so much additives and salt is nice to make scratch versions, I’ll have to try this since mainly we do more gravy or tomato base but this looks like something to add to the mix

How do you know when they’re done steaming? Also, could I make them w/o the coconut butter so they would be completely fat free?

That looks like it should have taken an hour to make! I’m so getting an instant pot

These are a must try. I’m new to your channel. Do you have or could create a gf mushroom free vegan meat crumble?

Good to know! How would you implement this into the venison and red wine recipe you put out? Assuming the cooked rice already has all the liquid it needs to adding red wine would make it too runny?

Thank you so much I have been wanting to plant base for so long but my daughter have so many allergies I felt she was goin to suffer this recipe will make thing a lot easier.

Wow that are well spicy but very tasty. I add mushrooms to mine. Thanks for sharing.

Probably because I’m drunk but watching you play with the rusk really makes me want to. I just wanna get my hands in it.

With the pastry puff you could do cheese, bean and sausage melts like Greggs? Or pepperoni pin wheels are a hit in our house especially with my toddler xxx