TESCO GROCERY HAUL + MEAL PLAN! Gluten free, low FODMAP haul
Video taken from the channel: Becky Excell
Spicy Chipotle Sausages VEGAN & SOY + GLUTEN-FREE | Artistic Vegan Show 28
Video taken from the channel: Artistic Vegan
DIY, Homemade Beyond Sausage Recipe+The Best Vegan/Vegetarian Sausage(gluten free option)
Video taken from the channel: Vegan Aloha Kitchen
Instant Pot Recipe: Sausage with Rice | Gluten Free
Video taken from the channel: We’re the Russos
Smoked Apple Sage Sausages | Vegan, Soy, Oil & Gluten-Free | AV Show 35
Video taken from the channel: Artistic Vegan
Gluten-free Korean food for Amanda [My Neighbor, Charles/2020.04.09]
Video taken from the channel: KBS World
How To Make Sausages. Rusk-less Sausages Also Gluten Free.#SRP
Video taken from the channel: Scott Rea
Gluten Free Shopping List for GF Sausage and Lunch Meat. Some sausage and lunch meats contain gluten and/or casein. Be sure that the brands you buy are safe for the diet. The brands on the gluten free food list that I have shown are available at WalMart Super Centers.Debbie & Andrew’s gluten free sausages.
Debbie and Andrew’s Harrogate sausages are gluten free, 97 per cent pork and another great option. Full and meaty, these sausages are also available in Tesco and Asda and are brilliant on the barbecue or with mash and gluten free gravy!Here are all gluten gluten free al fresco sausages including patties, fully cooked, links, etc: buffalo chipotle chorizo roasted garlic roasted pepper and asiago smoked andouille spicy jalapeno spinach and feta sundried tomato sweet apple sweet italian buffalo chicken sausage hot italian chicken.
EpiLynx™ Is A Gluten-Free, Lectin-Minimized, Casein-Free, Nut-Oil Free, Paraben-Free, Phtalates-Free, Cruelty-Free Skincare And Cosmetics Brand. So, What Is In It? Only The Best Ingredients!Boulder Sausage is great, Costco may have it in the cheese aisle (it’s local to me). Jones is another that is easy to find.
BTW: Hormel Pepperoni is easy to find and is gluten free.For our H‑E‑B brand items that we have identified as gluten free, we use a definition similar to what the FDA is currently proposing for the national “gluten‑free” claim standard. Our definition was developed in conjunction with our local celiac support group.
Gluten Free Foods. If you’re on a gluten-free diet, you’ll find more choices now than ever. And with Walmart’s great selection of gluten-free foods at Everyday Low Prices, you’ll never have to feel like you’re missing out. breakfast can seem like one of the hardest meals to make gluten free.There are plenty of healthy and delicious foods to choose from on a gluten-free diet. Here is a list of 54 gluten-free foods, as well as some foods to avoid on a gluten-free diet.
A list of the most popular scanned grocery products in the category of sausages > breakfast sausage. A list of the most popular scanned grocery products in the category of sausages > breakfast sausage. Toggle navigation Toggle search bar.
App Database; Consumer Tool.Boar’s Head: “ All Boar’s Head Brand® meats, cheeses, hummus and condiments, as well as Hans Jurgen®Pickles, are Gluten Free. We always recommend reading product labels to check for any specific allergen concerns. Also, be sure to read the labels on any store prepared entrées or salads as these may have ingredients that contain gluten.”.
Gluten Free Product List In Canada it is thought about 1 in 133 people have celiac disease. Celiac disease is a medical condition in which the absorptive surface of the small intestine is damaged by a.GLUTEN FREE CONFIDENCE SCORE: 7/10 Most Johnsonville Sausages and Johnsonville products are gluten-free.
Most notably, the Johnsonville sausages that are NOT gluten-free are the brown sugar/honey variety and the beer flavored bratwursts. Please review the nutrition label before you buy it as ingredients can change.These sausages have gluten-free crumb, which will suit coeliacs, while taking nothing away from the flavour. With 80% British pork this is a substantial sausage, the.
Publix’s GreenWise brand offers chicken and beef raised without antibiotics or hormones. The chain ” source verifies ” all of its beef, meaning that it keeps track of the cattle to monitor birth.Shop Target for Smart Ones Gluten Free Foods you will love at great low prices.
Free shipping on orders of $35+ or same-day pick-up in store.
List of related literature:
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from Stop Counting Calories and Start Losing Weight: The Harcombe Diet |
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from Manual of Dietetic Practice |
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from Living Gluten-Free For Dummies |
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from Handbook of Fermented Meat and Poultry |
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from Medical Nutrition and Disease: A Case-Based Approach |
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from History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook |
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from Culinary Nutrition: The Science and Practice of Healthy Cooking |
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from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain |
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from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy |
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from Chief Marketing Officers at Work |
187 comments
Scott, have you ever tried buckwheat flower as a replacement for rusk? In the States, we use it in a skinless pork “sausage” called scrapple, and it has a wonderful texture…
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!
Here in the States, a very old sausage binding trick is to use 1 cup powered non-fat dry milk per 5 lbs. of meat. It actually work great!!!
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.
Yes, more Instant Pot “in the kitchen with Kait”…and taste tester Jo.
There are many gluten free products in asian stores now! Just need to research!
That looks wonderful! We are newly empty-nesters, so I need to learn to cook for only 2 of us. Thanks for the ideas!
Can you do the same with beef instead of pork? If not what alterations can one make?
the insta pot takes a lot of amps how do you manage the power usage in your rv
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.
Yum! My husband is GF and SOY FREE! Thank you so much! Great job!
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.
In my life, I only came across someone allergic to gluten once, someone I was at university with 50 years ago. Now following recipes, I find people are obsessed with gluten. Whilst I agree that we should give alternatives to those who are allergic, the cart seems to be driving the horse, and gluten free seems to have become the default, rather than an alternative
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.
a pint of water weighs a pound and a quarter. That is the English pint. The US pint is 1 pound.
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?
Amazing, just subbed. Great recipe, so excited to try these!!
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.
Hi Christa,
Just discovered your channel. Looking forward to trying your gluten free sausage.
Keep the recipes coming.
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
Thanks Scott! Great Video, especially for those of us in the States where Rusk is difficult to come by! Also enjoyed your video on “How to Make Rusk”. This video is wonderful for a myriad of reasons, especially for those who have Gluten concerns. Thanks, again!!
Случайно наткнулась на ваш канал,и подписалась,очень интересно
Those look beautiful! I can almost taste them! Will have to make these, and yay for gluten free!! Thanks for this!!
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.
What would you suggest are the best tasting gluten free bread / wraps? 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?
Two pounds of rice to three and a half pounds of meat, that’s 36.4% of rice filler or a 64% meat sausage, why make such a low meat content sausage? 85% meat 15% rice is a far better quality banger so about 10oz cooked rice.
Very cool idea, thanks. I was going to make rusk with Bob’s Red Mill GF bread mix. You just saved me a step.
Hi Scott, don’t suppose you have a recipie/video for Lorne sausage by chance?
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.
So, this is a typical British Banger? Or is Banger a generic name for sausage in England?
Also, can I use those ratios of rice and or rusk for most recipes? So a meat of 75% 25% and then that ratio of cooked rice or rusk per total weight of meat + fat?
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.
Ohhh ARTistic vegan. Omg I thought you said something else and I was like WTF
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
I love my pressure pot like that one. never tried what you are cooking, but am going to
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.
Here we call Cajun sausage with rice, Boudin. They even make crawfish boudin, it is awesome.
Your recipe is super. Your instruction is easy to follow. 10 thumbs up,!!!!!!
Hiya Scot can you confirm the rice can be kept in the fridge for 4 days many thanks:)
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?
Hi Scott. Been making my own bacon, pies and sausages for some time with the help of your wonderful videos. Question is, why use binding/filler at all. My sausages were pure pork and seasoning with no filler, came out perfect. Is it just to keep cost down that you use it? I did it because, our daughter is wheat/gluten intolerant, not sure if I would bother with the rice either. Cheers
My OCD is going nuts with those rice grains stuck to the side of the pot throughout the video!!! XD
Thanks Scott, great videos full of info, finally a true alternative to Rusk for sausage making as we can’t get it down under. Love all your videos, keep up the good work. Cheers from Australia.
twisting them looks cool by why? is it easier to hang in the smoker. how you get them apart?
I THINK you made a slight goof there me friend, I remember quite clearly an old saying a pint of pure water weighs a pound and a quarter, therefore gallon weights ten, we have a slight discrepancy here, or are you using different water?
Honestly not being funny or sarky here just a tad confused is all.
So the husband left his job? How are they supporting themselves with only Amanda’s teaching?
Hey Scott, question for you. Would it be a suitable hack to use puffed rice AKA Rice Krispies? And utilizing it like the rusk adding your equal parts water? To avoid having to make these large batches of rice and have it siting in your fridge.
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.
I subbed just now bcuz I love that you cover the eating noises with music! I am meso and can’t take it. Not many you tubers understand it is a real thing and chomp away in our ears! Great recipe!
a pint is a pound??? I always knews how much a pint is, but could never remember how much a pound is:D
Great videos! Have you tried the Alpro Salted caramel ice cream? Wasn’t sure to buy it as it’s quite pricey x
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 also use Manischewitz fine, Kosher, un-leavened Matzo Meal. Experimentation shows that will hold a little more than twice its weight of water before becoming runny (i.e., when the soaked matzo is tipped at a steep angle, water does not run).
I’m SOLD. Gonna dump all my pots and pans for an Instant Pot!
Instant pot recipe… I thought at first you were in California….
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!!!
What’s the point of adding anything…. I would assume it’s when you have a low supply of meat. Being in the province I live in there is no shortage of bear moose elk and deer. I’m open to the idea of rice. I’m new to this game but even when I worked in a butcher shop for a bit I never saw them use any of this stuff. ( I was the on site slaughter guy, so only in the shop to unload and help on busy days) good chance I missed it. Would this make wild game taste different? Like I said I have no shortage of meat so I would do a small batch 10lbs or something in that area. Any suggestions on ratio?
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.
Omg im gluten free as of recent and my name is also Amanda haha what a coincidence
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?
great as always mate but you need to start working in kg as that’s how we all it stuff now!
Love your videos, do you prefer 3 quart or 6 quart instant pot
Any advice on modifying this recipe for frozen chicken breasts?
where do you find most of your low Fodmap gluten-free,lactose,free garlic and onion free recipes
Scott, I can’t believe that I’ve found your wonderful videos, especially the gf sausage and the tomato sausage (which I will make gf)
I’m going to watch the Lincolnshire haslet video tonightI’m so excited.
Thank you so much for all your hard work and expertise.
The Dutch also believe this to be “their thing” but they call it beschuit. It’s a staple breakfast food.
Is there any way in the name of all that’s holy you could please stop running your hands through the food? Touching, rubbing, running your hands through it all unnecessarily? I like your work but you’re driving me nuts.
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!
Hi Scott thanks for the video. Just one thing, for the sake of your UK viewers and those elsewhere that have imperial measuring devices, 1 imperial pint has 20 fluid ounces in it an it weighs 1.25 lbs its the American 16 fluid ounce pint that weighs 1 lb. The saying “The pint’s a pound, the world around.” is an American one not a British one. By the way even that is actually incorrect as the American pint is slightly heavier than a pound but the difference is not enough to worry about in most recipes. I would suggest that every one sticks to weighing their ingredients.
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!
nutritional yeast is not healthy in any way shape or form
thanks for the video really appreciate it
I saw this yesterday and made it for dinner. It was delicious! The whole family said it is a keeper for my recipe box
Have you tried grinding rolled oats for Rusk substitute. Worked for me in Texas.
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!!
Finally, I get to see some gluten-free Korean food.
I also can’t eat gluten, so I can tell that her sister-in-law has totally accepted her and loves her because she put a lot of effort into preparing the dish for her.
Look, it may seem easy, but I guarantee you that it is not. For people that have to just start to understand what gluten even is, being sincere enough to really learn how to cook for them so that they don’t feel excluded is a beautiful thing to do.
Beautiful family, also my family has a lot of sisters, and when you accept it is completely amazing. When you grew up you are going to share a bond that is unique to all the big family siblings.
A pound of water weighs a pound and a quarter… 20 fluid ounzes.
Hi, Scott! I’m wondering if you know other alternative of binder/filler that is low carbs and keto friendly? I’m currently on a keto diet and I’ve been dying to make a good sausage, but you said the binder is the one that makes the sausage juicier as it keeps the juice inside the sausage, but neither rusk nor rice are keto friendly, so please let me know if you have a low carb alternative for the filler. Thanks so much and great job on the video!:)
All foreigners want to marry Korean just because of kpop, kdrama
I love how she explained LA Galbi… not LA for the city but as in lateral cut
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
This is really cool. I’ve been thinking about making some Apple Sage sausages myself, so your recipe really helps! I might incorporate this into one of my vegan recipe videos as well. If you get a chance, check out my channel called “The Vegan Bachelor”, I’d love to get your thoughts / suggestions! Just subbed as well.
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
I tried this tonight and it was delicious! I highly recommend it. I just doubled the rice and water. Thanks for sharing!
LOL! Your facial expression did not look like you were enjoying the taste.
I’m allergic to wheat, soy (soybeans), peanuts, walnuts, cows milk and shrimp so it’s pretty cool that she gets to eat her own food it looks delicious too
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!
I just had to sit through a non-cancel advert for over two minutes before I could access this video. Your advertisers are taking the piss!
Could you put the The recipe. Like all the ingredients you used
I am surprised that anyone uses cereal products for making sausages. I use meat, spices, herbs and salt, but there are no binders in the sausage meat. Maybe this is just a German peculiarity.
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.
Wow just came across your channel, love how your recipes have simple ingredients can’t wait to try your vegan recipes, especially the gluten free ones, new subscriber
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
These look Awesome by any chance do you know how many carbs per sausage I’m diabetic..so trying to watch my carbs…hugs
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?
And you can replace the sausage with mystery roadkills save on money:)
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
How spicy are these? Will they be good in your Zuppa Toscana Soup Recipe? If it is too spicy, how could I lower down the spice and make them taste mild?
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.
Can you get some algae oil and try it out for us? You can get it on amazon.
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?
Looks too nice. Since I don’t have neither an instant pot nor zucchini, I’ll be making this in a rice cooker, which means prepping everything on a frying pan, conveniently skipping the zucchini, using a bit of soy sauce, five-spice and hoisin sauce and regular short-grain rice:-)
BTW I bet Chinese cuisine has quite a few neat tricks up its sleeves for cooking on the road and in the rough, it would be nice and relevant to see some of those (if you take requests)…
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!!!
Do you have a hot dog recipe? My husband has been craving hot dogs and everything I have tried making has tasted like raw flour and is mushy
where can I watch the rest of these episodes in English sub, I’ve look everywhere and had no luck
Wow amazing recipe! Thanks I will try, by the way what is exactly the liquid smoke?
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!:)
you have lovely recipes and good energy. Thank you so much for the content!
I would like to offer some slight advice, though: It is a little hard to tell exactly what’s going on/stay engaged in the video. Maybe look up some youtube video tips/invest in a good mic / camera for better quality.
I love your instant pot recipe videos! They’re the best I’ve seen on YouTube.:)
My favorite part is always your little happy dance, when you have a bite for us!
I love my Instapot. It is going with us on this winters snowbird trip.
Thanks for the great video. I would never have considered adding Zuchini which I like.
I just got my new 3 Quart Cook’s Essentials Pressure Cooker today from QVC online.
It was on special for $24.98 and with S&H I am making 3 easy Flexpay Payments of $10.87 each.
I am hunting for easy Pressure cooker recipes haha.
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.
I found and make a cajun pasta recipe that we love. Sausage, chicken, pasta and cajun seasoning.
great additions are red peppers, celery, frozen peas, and/or mushrooms.
@KBS World why don’t you upload the whole episodes?????????????????????????? Why are you doing this to me??????????????
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.
Hi Scott, thank you. When Moose and I get sausage making again this is a definite!! Black pudding used to have rice in it aswell in North Notts and South Yorks, I noticed they never split on frying either.
Thanks, that’s one to make! It’s great to have a gluten free vegan sausage; As I hate the wheaty taste from seitan.
First of all, IM IN THE SAUSAGE MAKING BUISINESS NOWWW i will be stocking up on Sausages in the freezer.!! And 2…. did you make that cabinet behind you to fit those jars?!?! I LOVE THAT.!! Even the smaller jars look perfectly fited. It Very Nice and im soo envious right now i need a smak to the head to snap me out of it. . And thanks soo much for sharing your recipe!!)P the comments tell me they are good soo its just going straight into my own Vegan recipe book. Let me give you a little cooking nugget for next time you make these. Use a heaping Tbs of GLUTENOUS RICE FLOUR… from an Asian Store!! Has to be “”””Glutenous”””” rice flour tho. Usually in a bag w green print. It gives fake meats a REAL MEATY CHEW Plus despite its name. It is Gluten FREE.!!)P its what Sushi rice is made from. Hope you like myy tip!). I would love a second opinion so please let me know what you think ✌️
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!
I think you’re nuts adding any type of starch to a sausage mixture.
My fiancee and son are gluten intolerant, so this is fantastic! I really appreciate this, now I can start making sausages!
I am totally going to make this dish ASAP. I showed it to my healthy-eating teen, and she was “Oh, yes! Please!”:)
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
Correct me if I’m wrong this little girl met joah before in the return of Superman
Next on the purchase list, Instant Pot! Great recipe and video.
Scott greetings from America! Love the vids. Question. Do you have any videos on smoking?
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!
✌
the music puns alone make this video worthwhile, the gluten free filler is a bonus! I wonder if you know of a grain free one for those paleo people out there?
Can the garbanzo flour be substituted, i have an allergy to it
I watch your RV Life…Love the cooking show…I just got a Electric Pot..
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.
I notice you make gluten free meals. I do too as I have celiac. Love the instant pot and will be getting one for 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!
Love your videos. Stuck in a rut with the low fodmap diet so always looking for inspiration!
Lol he was so sure to the other girl that LA was for the city but Amanda meant the cut.
i did it and it’s yummy just needed some salt but some rice got burnt in the bottom layer did that happen to anyone? how to prevent that from happening? sorry new to pressure cooking:)
Best Recipe on YouTube for Vegan sausage. Going to tweak yours and make lao/Thai sausage! Mahalo!
This looks so good! I will have to have to make this! Subbed! Check out my channel if you get a chance..and subscribe if you like! <3
I made your Cumberland recipe with rice. OH MY GOD!!!!! The best sausage I’ve had, thank you so much.
I have gluten free allergy too there are many foods that my family member enjoy eating while I can’t.
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!:)
If a pints a pound the world around, why is an imperial pint 20oz?
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
If y’all know where to look on Amazon, you can find Rusk. No idea why people can’t find things. Amazon sells almost everything you need. LoL
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.
I have yet to see a married couple where a Korean guy marries a tan or dark coloured foreigner. Women seem more flexible…. Though I could be wrong.
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.
You were missed, Kait! Nice to see you Joe. I may give the Instant Pot another try next year.
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.
I just made this for dinner tonight it was good I didn’t add the coconut butter next time I so will but even with out it it was still very tasty.
Just discovered you and am a new fan thank you for time and effort into this I appreciate it so much!!!
So Joe, have you ever told Kait that a meal wasn’t very good and was there bruising involved?. Looks delicious!
Where can you get that insta pot? That is perfect for an RV…
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!!!
Mahalo for watching. I can’t wait for you all to try this recipe! I am going to be “that girl” at the super bowl party next week, bringing vegan meatballs, burgers and brats to share! See how I make my homemade impossible burger here: https://youtu.be/_9zhEccq4uc
Affiliate links
mung bean: https://amzn.to/39GQ2MV
Better Than Bouillon Vegetable Base: https://amzn.to/37zUlru
Vital wheat gluten (300g): https://amzn.to/2QtYWWO
TVP: https://amzn.to/2voF0MP
Black Garlic: https://amzn.to/2GkGB8H
THE PERFECT KNIFE SET: https://amzn.to/2LMOSG8
The only blender you’ll ever need: https://amzn.to/2JrXHUs
FULL RECIPE
INGREDIENTS
1 cup Texturized Vegetable Protein (TVP) ( I use Bob’s Red Mill)
1 cup water or vegetable broth to dehydrate the TVP
1/4 cup oats instant
2 tbsp grated beet fresh, though canned can be used
2 black garlic bulbs (optional)
1 tsp liquid smoke
½ cup vital wheat gluten ( I use Bob’s Red Mill)
or 6 rice paper wrappers( for gluten free)
2 tbsp coconut oil solid and chilled, not melted (optional)
2 tsp sesame oil (optional)
Spice Mix
2 tbsp Italian Spice Mix
1 tbsp fennel seed, crushed
1/2 teaspoon smoked paprika
1 tsp salt
1/2 tsp black pepper
3 -5 tsp crushed red pepper flakes
INSTRUCTIONS
1.Bring 1 cup water or vegetable broth to a boil and pour over the TVP. Stir and fluff with a fork.
2. Place all the ingredients except rice paper wrappers into a large food processor.
3. Pulse until well combined. It should be chopped up fine but not too mushy.
4. Mix in vital wheat gluten for about a minute making sure not to over mix.
5. Add in about sesame oil and solid,chilled, coconut oil. Adding in these chunks of oil will create pockets of fat found in a traditional sausage.
6. Divide the sausage mix into 4 equal chunks. Roll and press into desired shape.
7. For a casing, if desired, run a rice paper wrapper under hot water. Then place the brat in it towards the top and wrap. Wrap and fold in the ends.
For Grilling
8. Set your grill to medium heat and cook for 10 minutes on each side. Make sure the brats are not directly on top of the flame. Heat should be low enough to cook through without charring.
For Frying
8. Add oil to a pan and cook on medium-low heat for 20-25 minutes making sure to flip occasionally.
Recipe makes about 6 brats. Double the recipe and freeze. I have used this on pizza, in breakfast burritos and with pasta, but it is also great on it’s own.
If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!
CONNECT WITH ME
Instagram https://www.instagram.com/veganalohak... Blog https://www.veganalohakitchen.com Twitter: https://twitter.com/AlohaVegan?lang=en Email: [email protected] gmail.com
My husband cant have coconut oil or VWG, can I just add breadcrumbs to bind it? thank you.
I have my own Instant Pot now and started with a One Pot Pasta:D
Do you sauté on hot or normal setting? ( Do you know that you can put the lid in the handles left and right? it will hold up in there and not take any counter space!)
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!
Hey scott youre the only person i see using rusk or a binder for their sausages all the other videos i see just use lean meat fat shitloads of spice and seasonings grind it once or twice and shove it in casings would there be a huge difference between the binder sausage and the no binder sausage or is it just personal prefferance and tradition
So happy there is an affordable alternative to beyond meat. It is so good but costs to much to eat regularly. Thanks for sharing!
Hello! I noticed that in your kitchen you have a bunch of plastic containers with all sorts of different ingredients in them. I want to ease my way onto a vegan diet but i want to get more familiar with the ingredients and stock up a bit. May i ask for a list of ingredients that you always have in your kitchen? Thanks much!
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.
I love your cooking videos Kait. Your narration is great. Plus Joe’s commentary is sweet. Keep it up you two. Each video gets better.
Amazing! The boiling makes a big difference in texture, thank you so much, very useful tip and fab recipe:)
Your Vid poped up in my feed today…
s amazzing. Again… thanks For Sharing!!)P
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
Placing cooked meat on the same board as you use for fresh meat???? Not very sanitary.
You could use an unbleached coffee filter to wrap these too, it’s how I stream my seitan. Saves$$
Have you ever heard of anyone making this with cauliflower rice? My husband and I eat strictly low-carb. I think I’ll try to sub it and let you know how it goes.
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
Wow this grandfather has 8 grand daughters and no grand sons
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?
Well done, the pot is pretty much self explanatory BUT thanks for the great Idea’s and recipes!!!
That looks like it should have taken an hour to make! I’m so getting an instant pot
In Romania, we have a traditional recipe of homemade sausages, just with pork meat/fat, salt, peper, garlic, thyme and chilli flakes, we slow smoke them ( for 2-3 days ) after getting 2-3 days hanged out to dry. They’re awesome, should try and make them
These are a must try. I’m new to your channel. Do you have or could create a gf mushroom free vegan meat crumble?
Great seasoning recipe! When in Great Britain, I have enjoyed the quality bangers I have found: alas, they ARE NOT ALL like yours (poor trimming, gristle, fat). The ones made like yours were a revelation. In the USA, I have made sausages for decades and my grandfather made them for decades before me. We NEVER used fillers. I do not know that our sausages came out ‘better’ but they did come out moist, tasty and with good ‘chew.’ I am taking your ‘spicing’ away as a treasure of this lesson!
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?
Where I live (outside the US) we can buy bread crumbs for Schnitzel making. I think that will do the trick as well. Also, maybe corn meal will also do the trick. Like Polenta.
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.
My husband LOVED this! I used turkey sausage and instead of water, I used chicken stock. I will be making this often! Thanks!!!❤️
Wow that are well spicy but very tasty. I add mushrooms to mine. Thanks for sharing.
I remember them appearing in Return of Superman. Jang Beom Jun’s family met them at a kids cafe. The little girl got bigger now
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.
It so hard to find food with no onion or garlic in it especially in Australia.
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
Becky, I enjoyed your video. It was fun to see what kinds of foods you can buy gluten free in other countries. Good job. Thanks