Healthy Sausage Brands, Recipe, and Tips

Written by Kenneth Lee 2020-08-15

Table of Contents:

How To Cook Sausages Boil n Burn Method Super Results Sausage Recipe

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How To Cook Sausages Boil n Burn Method Super Results Sausage Recipe For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK
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Healthy Sausage Brands, Recipe, and Tips

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How To Make Your Own Sausage

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Anyone can make homemade sausage. I never realized how easy it was until I started doing it myself. It doesn’t take to long, the ingredients are super cheap for what it yields, and it’s delicious! In this guide we will be going over beginner basics, as well as three different kinds of sausage…Mild Italian, Bratwurst, and Merguez. Can’t go wrong there..
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Ingredients you’ll need:
To make your own.
boneless pork shoulder.
optional pork fat back.
2% salt.
your choice of flavorings and seasonings.
Mild Italian,.
3 pounds (1300g) pork shoulder.
1/4 pound (113g) pork fat back.
2.5 tablespoons (29g) kosher salt.
1 tablespoon (6g) coriander seeds.
1 tablespoon (6g) fennel seeds.
2 teaspoons (5g) black peppercorns.
3 cloves garlic, peeled and minced.
Bratwurst:
2 pounds (907g) boneless pork shoulder.
1/3 pound (151g) pork fat back.
2 tablespoons (22g) kosher salt.
1 teaspoon (3g) black pepper, fine ground.
1/2 teaspoon (3g) mace or allspice.
small pinch savory *optional*.
2 teaspoons (5g) dry mustard.
Merguez:
3 pounds (1300g) boneless lamb shoulder.
1/2 pound (226g) pork fat back.
3 tablespoons (33g) kosher salt.
2 teaspoons (6g) cumin seeds.
1 teaspoon (2g) fennel seeds.
1 teaspoon (3g) sumac.
1 teaspoon (2g) ground cinnamon.
7 cloves garlic, peeled and minced.
1/4 cup (60g) harissa paste

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How to make Healthy Sausage Rolls

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Once you make your own, you’ll never go back! They are always the first snacks to go at functions. However, you never really know what in store bought rolls. So here is a much healthier and very simple recipe that will blow you away..
Ingredients:
6 large cumberland sausages (or 500 g of sausage meat).
1/2 red onion diced.
handful of sage leave.
1 sprig of rosemary.
Optional: (handful of grated carrot/apple/mushrooms).
Salt and Pepper.
Puff pastry block (400 g).
1 egg.
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Healthy Sausage

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Recipe & More Here: http://goo.gl/BKyKB.
Today I do the impossible! I show you how to make Healthy Sausage! Now by healthy sausage, I mean it tastes like sausage and it has the same texture as sausage. It is however made from Textured Vegetable Protein instead of pork and the other random things you find in unhealthy sausage..
My healthy sausage patties are 158 calories each. They have 9 Grams of Fiber (50% requirements), 14 Grams of Protein (30% requirements) and only 3 Grams of Fat (.05% requirements). Your average unhealthy sausage patty is 230 Calories with 198 of those Calories coming from Fat! My sausages are even healthier than normal veggie patties!!!
Recipe for Healthy Sausage.
Add 1/2 Cup of Textured Vegetable Protein with 1/2 Cup of Hot Water and let sit for 5 minutes after stirring..
Combine the following in a bowl and stir:
1/4 Cup Wheat Bran.
1/2 Cup Whole Wheat Flour.
1 TB Nutritional Yeast.
1 TB Milled Flax Seed.
1 tsp Garlic Powder.
1/2 tsp Fennel Seeds (More for Heat).
1/2 tsp Pepper.
1/2 tsp Cayenne Pepper (More for Heat).
Combine the Following in a separate bowl and stir:
1/4 Cup Warm Water.
1/2 tsp Liquid Smoke.
3 TB Liquid Aminos, Tamari or Soy Sauce.
1 tsp Vermont Sugar Free Syrup or Normal Maple Syrup.
1/4 tsp Molasses.
After everything above is mixed together (Makes 4 Big Patties), fry each patty on 60% for 2 to 3 minutes per side.

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Healthy Sausage, Peppers & Onions Recipe Clean & Delicious®

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Sausage, peppers and onions is a meal that I grew up eating and still love. So in this episode I show you guys how to make a lighter, healthier version of this simple classic..
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Read: Gluten-Free Frozen Treats Brands You May Choose

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Can Sausages Ever Be Healthy? | This Morning

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Today we’re asking Phil Vickery whether there is such a thing as a healthy sausage?

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Spicy Sausage Rice by Gordon Ramsay

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Gordon demonstrates how to cook this simple rice dish..
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Healthy Sausage Brands and Tips. Do you love sausage but hate the fat and calories? Finding healthy sausage is getting easier as more brands are making sausage with lower fat ingredients like chicken.. Brands like Thin ‘n Trim make low-fat sausage (70 calories per link) from healthy.Turkey Sausage-Stuffed Acorn Squash. Finding healthy recipes the family will eat is a challenge.

This elegant squash is one we love, and it works with pork, turkey and chicken sausage. —Melissa Pelkey Hass, Waleska, Georgia.Premio Sweet Italian Sausage and Premio Hot Italian Sausage Both the sweet and hot versions earn raves for their classic flavors (mmm, fennel and garlic). Equally good cooked on the grill, with grilled peppers and onions, as they are tossed.

Twenty Five Delicious and Healthy Sausage Recipes that are quick, easy, and will make you rethink using sausage to make a healthy dinner. Twenty Five Delicious and Healthy Sausage Recipes that you will love and take no time to get on the table for a healthy.Countdown Value Pre-Cooked Sausages $6.00 (1kg bag) Nutrition per 100g: 772kJ; 11.8g protein; 3.6g saturated fat; 500mg sodium; 79% meat (chicken, beef, lamb); $0.60.Looking for sausage recipes? Allrecipes has more than 980 trusted sausage recipes complete with how-to videos, ratings, reviews, and cooking tips.

When you see a sausage labelled as ‘beef-flavoured’ or ‘porkflavoured’ it usually means there is less meat in the sausage than a traditional sausage and that it contains a blend of meats such as lamb, beef and pork. Gluten-free. There are a number of gluten-free.Dietitian’s tip: For a milder flavor, use 1 teaspoon rosemary instead of the sage, black pepper and red pepper flakes.

For an Italian flavor, try 1 teaspoon of basil and 1/2 teaspoon of fennel instead of the sage and red pepper flakes.Low-fat sausage gravy and biscuits. Yep, the classic breakfast comfort food can become a regular without by-pass surgery. One biscuit (two halves) plus sausage gravy goes from 540 calories with 34 grams of fat to 226 with 3 grams of fat.

Amazing.In a large bowl, combine turkey, turkey sausage, breadcrumbs, parmesan cheese, egg, salt and pepper. Mix gently with a fork to combine. Add onions and garlic and stir to incorporate (using your.

Instead of potato chips, macaroni salad or French fries on the side of a grilled sausage, serve it on a skewer with vegetables. Skip the bun entirely and add a low-fat dipping sauce to compliment. Conclusion.

While sausage may be the good, bad and sometimes the ugly of healthy options, we must remember the choices are in our hands.Best sausage recipes and cooking ideas Need more dinner recipe ideas? Here are the best sausage recipes from the Good Housekeeping Cookery Team, for hearty meals the whole family will enjoy.Bavarian Apple-Sausage Hash This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash.

Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a.This recipe is simple in nature but the sauce is made with deliberate steps (browning, deglazing with red wine, aromatics) to have a bold depth in flavor. It’s the perfect bath for the Swiss chard and sausage to soak in, and the cheesy polenta is just the icing on the cake.Sausage recipes.

Bangers and mash, sausage rolls, toad in the hole and comforting casseroles, these sausage recipes are guaranteed to please the whole family. You could start with our ever-popular easy sausage casserole recipe, or how about our five star sausages and beans? 250 recipes.

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List of related literature:

FOR THE SAUSAGES: Combine the pork, curing salt, pepper, sugar, pistachios, red wine, and garlic in a bowl and mix well.
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin HMH Books, 2011
FIND THE RIGHT FLAVORS We started by flavoring ground pork with classic breakfast sausage flavors: minced garlic, dried thyme and sage, and cayenne for a touch of heat.
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook’s Illustrated America’s Test Kitchen, 2014
There are books which list thousands of sausage recipes such as Sausage and Processed Meat Formulations by Herbert Ockerman, but don’t tell you how to make a great product.
from The Art of Making Fermented Sausages by Stanley Marianski, Adam Mariański Bookmagic, 2009
Use ingredients that you personally like as in most cases you will make a sausage for yourself, so why not like it?
from Home Production of Quality Meats and Sausages by Stanley Marianski, Adam Marianski Bookmagic LLC, 2012
But the keys to a great sausage are first and foremost to blend the right proportion of meat to fat, and second to add the optimal proportion of salt to that meat-and-fat mixture.
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman Scribner, 2009
Mix the sausage ingredients, including 2 tablespoons oil, 1½ teaspoons salt, and 1 teaspoon pepper, and then form into 24 sausages, each about 3 inches long and 1 inch thick, slightly compressing each sausage so they will hold together on the grill.
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics by Jamie Purviance Houghton Mifflin Harcourt, 2016
However, because the presence of >103 L. monocytogenes/g in commercially prepared sausage mix is highly unlikely, it appears that current heat treatments are adequate to produce a Listeria-free semidry sausage.
from Listeria, Listeriosis, and Food Safety by Elliot T. Ryser, Elmer H. Marth CRC Press, 2007
For cooked, smoked, or dry sausages, the finished sausage type product must meet the sausage standard prior to the addition of any characterizing ingredients.
from Handbook of Food Science, Technology, and Engineering 4 Volume Set by Y. H. Hui, Frank Sherkat CRC Press, 2005
For example, some US sausage makers will ferment sausage by placing the raw sausage mixture, containing meats, curing salts, and sugar, in 15–18cm-deep pans and holding the mixture for 2–4 days at 3–4∘C. After remixing, the mix is stuffed
from Handbook of Fermented Meat and Poultry by Fidel Toldrá, Y. H. Hui, et. al. Wiley, 2014
Breakfast sausage has always been one of my favorite choices, so I started playing around with a recipe for homemade sausage and started pairing it with various flavors.
from My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours by Melissa Gilbert, Dane Holweger ABRAMS (Ignition), 2014

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Easy Diet Plans that will help you Slim Down

95 comments

Bludfury 2020-08-15 - 20:40

I tried this the other day, and it taste awesome. The spicy Italian sausage flavor cooks into the rice and other ingredients and it is very good. An instant family favorite.

Centrius 2020-08-16 - 04:33

how gordon ramsay gets olive oil

british government:for the last time gordon we can’t give you saudi arabia!

Adozel 2020-08-16 - 16:01

This is how many times he said flavor
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V

Thorditus 2020-08-17 - 02:39

So easy to replicate, and the taste is amazing! I just started cooking a week ago, as my wife has been honourably discharged of her duties of the last 17 years. Now it’s my turn to treat her to some good food, and Chef Ramsey is helping me do just that! Thanks Chef!!

Terdred 2020-08-17 - 12:33

You are insulting vegans I hope you realize that. I have no whole wheat flour and I have no wheat bran I have no reason to keep them in my home. So I will Blitz up some oats and make the equivalent amount of the wheat bran and the flour in oat flour. I don’t put fennel seed in breakfast sausage either. I’m actually also out of fennel seed I have 900 spices and herbs and no fennel seed.

Momand 2020-08-17 - 15:50

Kraft dinner with gordan ramsay
First add rare cajun from mexico
Me: I just added dollar tree pepper

Magesmith 2020-08-17 - 21:40

In South Africa we have a type of sausage called Boerewors (“farmer’s sausage” in English). I have a really strong feeling that the flavour will blow you away and leave you salivating for more. You HAVE to try it sometime.

Saberblade 2020-08-18 - 07:27

Looks scrumptious!! What brand are the pre-cooked turkey sausages? I want to look for them at my local grocery store.

Bealmeena 2020-08-18 - 15:31

i was gonna request a “But Better” episode for Ordinary Sausage’s KFC Sausage, but you just can’t beat perfection ��

Sinfire 2020-08-18 - 20:48

He used “stock”. Just doing stocks for the first time. Is that a chicken stock? Also what’s a good substitute for white wine as an ingredient.

Malogamand 2020-08-19 - 05:50

I’ve been wanting to try the spicy chicken and apple sausage I see in the stores. I may use it for this. Not sure if Dad would eat it since he’s picky lol

Faezshura 2020-08-19 - 22:43

Reverify our oil to pan please..one tablespoon only please
But chef I don’t understand…
One tablespoon only Vasili

Tygole 2020-08-20 - 13:37

Anyone know how much stock to put in? He says double stock to rice.. didn’t quite understand that lol ��

Dasida 2020-08-20 - 17:05

I wasn’t expecting much from this dish because I’m more into Indian, Thai and Mexican but it was Superb. I used chorizo and bratwurst because I could not find Italian sausage. I wouldn’t make it any other way now. Spot on. And added to my household menu. Thanks Gordon. Great recipe

Bloodblade 2020-08-21 - 02:33

I wonder the size of the “table spoons” all these chefs use.. I think they eat with serving spoons, so they call it a table spoon

Kagis 2020-08-21 - 09:38

His sausages look similar to my sausages…
https://youtu.be/AUKKKOu-1_Y

Shadowraven 2020-08-22 - 03:52

Hi Dani!!

Which brand do you recommend for sausage? I feel like uncooked and precooked sausages are all loaded with large amounts of sodium. Can you negate adding salt at all to the veggies to balance the salt intake or do you think that it will sacrifice the flavor? I know this is a loaded question lol, please let me know what are your thoughts.

Kulawyn 2020-08-22 - 06:54

What, you even make healthy foods! You’re the man Mr. Banas.

Mugami 2020-08-22 - 19:25

I made this today and it is delicious! Unfortunately mine isn’t as creamy as his

Androra 2020-08-23 - 03:58

OMG THIS LOOKS SO GOOD CAN’T WAIT TO TRY. SO HAPPY I FOUND YOUR VIDEOS MY HUSBAND IS VEGETARIAN AND I WAS TIRED OF MAKING THE SAME THINGS. YOU ROCK IT MAKES ME WANT TO EAT HEALTHIER.

Badred 2020-08-23 - 13:58

Very informational thank you so much, look delish! Are you vegan?

Kezel 2020-08-23 - 19:43

I have two frozen turkey sausages which I’ve never cooked before. Do I cook them in the same way? ��

Faegul 2020-08-23 - 23:17

This recipe looks awesome! SUBSCRIBED:))

(the seitan lover in me was all like “and then you add the gluten…..and then you add the gluten….”)

Dorintrius 2020-08-24 - 13:29

I worked in this one Italian restaurant and was the “Potato Girl” (literal sacks of potatoes to be peeled, every day, 2 times a day, for 2 months) lmao. And then I graduated to carrots. And then eggs. And then… TADAAAAA Sausages lol. These are very easy to make, just a lot of steps!

BTW I can now peel carrots and potatoes without looking. at a HIGH RATE of speed, can crack 4 eggs at a time and I can make sausages like my life depends on it. Repetition lol.

Cordalhala 2020-08-24 - 23:21

Thats it
The rice is not even coocked properly. That stinks.look good but taste like shît

Tojagor 2020-08-25 - 03:54

This looks like a riff on Jambalaya or Dirty Rice. Nonetheless it looks delicious.

Steelbearer 2020-08-25 - 19:26

I tried this as a vegan for 1 month..this taste like Sausage!!!thanks for the delicious recipe.

Stonemane 2020-08-26 - 03:46

I want to make them smoky. Do they need to be dried before smoking or can I put them directly in the smoking area?

Lalmeena 2020-08-26 - 17:28

Oh I forgot to mention in this video! A viewer of this channel (Suhant is his name) made a subreddit for us. If you’re a reddit type person the link is in the description! Feel free to contribute whatever you like! Also in before the homies from Germany are mad at me for this video.

ALSOOOO TIP I forgot to mention: freeze the steel plate and blade for your grinder and make sure your meat is really really cold before grinding. Helps a lot with the grinding process!:)

Windmoon 2020-08-27 - 04:29

Have you tried baking these before? I’m trying to keep my refined oil usage down. If you have baked them, what temp and for how long would you recommend? Thank you.

Steelbourne 2020-08-27 - 13:44

Hello. This looks very good. Have you ever tried to bake these before? I’m trying to cook without added oils… I wondered if you knew what temperature and how long to bake? Thank you.

Feloge 2020-08-27 - 14:45

The most amazing…. sausage sandwich. Roast that garlic…I wanna hear it.

Pekus 2020-08-27 - 22:15

These look great, could I just spray a pan and bake them instead of frying them? Thank you for the recipe.

Lagrinn 2020-08-28 - 14:09

The comments say it all! Americans first look to criticize, them look to complain and/or advise. You’re all a bunch of mindless, self-absorbed, sheep-like idiots!!! Have a nice day!��

Kazinris 2020-08-28 - 18:16

I have been using a heavy skillet for this method. I place the sausages in a cold skillet, fill with water to just cover them and boil until the water has all evaporated. Leave them in the skillet and add about 1/8 inch of oil and brown to the desired color. During the last few minutes, I add onions rings and peppers, garlic, and a dash of any good Worcestershire sauce. Cook until the onions are translucent and the peppers wilt slightly. Delicious… enjoy.

Duzilkree 2020-08-29 - 06:51

I’d love to make some chinese sausages. Do you have any recipes? What would be the spices to use? And what kind of meat? Thanks!

Mauzshura 2020-08-29 - 20:18

I wouldn’t call TVP healthy… it’s highly processed using petroleum products to extract the protein.

Gazahn 2020-08-30 - 05:19

Omg, wat was dit heerlijk, echt een aanrader, alles is gewoon in veerhouding, echt niet overdreven dus mensen niks veranderen, yum ��

Singrove 2020-08-30 - 08:00

I subscribed to you a long time ago cause of your programming series and never knew you were a chef, that’s amazing. Wonder what else I never knew…lol.

Bulace 2020-08-30 - 21:30

So basically it is Jambalaya just without the celery and hot pepper.

Kagat 2020-08-31 - 09:59

what are the alternatives if we dont wanna use any pork or keeping it hallal?

Aunis 2020-08-31 - 11:45

Never Ever add HOT cooked food to cold fresh meat….. that’s a grate way to give people food poisoning. cant believe you did that…… and post it on youtube!

Thoron 2020-09-01 - 04:55

There are good fat and bad fat. bad fat lard, canola oil, grapeseed oil, corn oil, bacon fat, shortening, margarine. soys bean oil, good fat, cold pressed olive oil, coconut oil. just the facts. Thanks for recipe

Kathritus 2020-09-01 - 05:31

I love TVP over seitan which is the normal meat alternative. I’m glad you enjoyed it:)

Keraril 2020-09-01 - 17:11

Real talk though, is it possible to make sausage out of rabbit and have it be decent? I raise meat rabbits, so if you could toss recipe ideas out there containing rabbits I’d appreciate it.

Yozshuzahn 2020-09-02 - 08:37

Thank you do much for sharing. I have everything at home, I may whip these up tonight.

Bardred 2020-09-02 - 15:45

No such allergy exists for MSG. My mother was always allergic to MSG and she broke her hip a year ago. I cook with MSG and gave her meals with MSG in all three pots and she never had any sort of a reaction. For decades there has been no study to prove any links between MSG and allergies or intolerances. For my money Chinese food is no longer as tasty as it used to be when it contained MSG. MSG is found in nearly every food that we eat naturally and can easily be used to replace 3/4 of your salt in a recipe. Soy sauce and tamari do not have MSG. Elizabeth md-phd specialized nutrition science and vegan

Bolune 2020-09-02 - 21:21

Would you do a recipe with shirataki noodles (non-tofu variety)?

Coizar 2020-09-03 - 07:15

Tried this recipe, and it is so so… a Paella which is similar is the superior dish

Lightfist 2020-09-03 - 13:36

We don’t eat meat but we love to make sausage, peppers and onions with Field Roast veggie sausages. I bet this would be delicious if we subbed in those and veggie broth. I love the addition of the spaghetti squash. Thanks for the recipe Dani!

Nalen 2020-09-04 - 00:10

This is how my dad taught us to cook sausages from the German butcher that lived in the middle of farm country.

Bagrel 2020-09-04 - 12:12

Could u please do a healthy vegetarian burger recipe? Would love it!

Dasho 2020-09-04 - 21:08

Browning off the mushrooms first aswell maybe? I just think the finish on the mushroom will be nicer that way:D

Kashakar 2020-09-05 - 02:37

An unwrapped sausage link makes a great turd in the bed prank.

Kathrirus 2020-09-05 - 16:59

Ah, okay. I’ve tried going vegetarian before, but I found it really hard. Giving it a try again, and I’m hoping to have more luck making meat alternatives at home (because the pre-made ones are delicious but expensive.) We already use TVP around here for chili and some other stuff, so this recipe would fit in really easy with what I’ve got in my cupboards. I’ll give it a shot after I get some wheat bran and wheat germ, and then I’ll try to remember to write about the results here.,

Mashicage 2020-09-06 - 01:59

I was with you all the way until that crazy brown sauce bs it’s ketchup god damn it ��

Darkdweller 2020-09-06 - 09:47

Wow. Great video Dani. I gotta make this. But what brand of sausage u use? So many organic healthy ones out there. Thanks….big fan.

Burim 2020-09-06 - 19:11

Great way to have more veggies in your diet and plus protein from the turkey I love this

Truthmoon 2020-09-07 - 07:32

You shouldn’t put raw meat on a wooden cooking board because of contamination just throwing that out there

Grador 2020-09-07 - 12:14

I’ll cook this without the meat along with some vegetable burger! Very nice!

Ragesinger 2020-09-08 - 03:19

Can we add the seasoning after mince? Add at the point u mixed the meat/fat?

Mikarr 2020-09-08 - 13:15

I laughed at the comment below until I watched the entire video and realized I really didn’t know how to cook the bangers golden brown thanks for the video

Mufym 2020-09-08 - 17:03

I LOVE this! Minus the mushrooms. They don’t play well with me, so I’ll of course leave them out when I make this. And I’ll use my own home grown organic tomatoes and peppers. Thanks, Dani. Wonderful as always.

Voodoogor 2020-09-08 - 20:56

Thanks for the demonstration. I wish you had cut the sausage with a fork or something so I could see the texture more and see the inside of the patties,

Adozar 2020-09-09 - 13:43

Joshua… is making your own sausages healthier? Like do they add preservatives to store bought sausages? Btw I love sausages so this video was so fun to watch! I’d love to make everything homemade but I’m wondering if homemade is healthier in any way?

Morlura 2020-09-09 - 17:13

DaniI can’t get enough of your recipes! =) They are wonderful and you present yourself in such an endearing way. Thank you for what you do, Im just getting out in the cooking world. And have learned soo much from you!

Can you include maybe a video based on clean snacks that you buy, and or make a head of time? I struggle in that department. If it isn’t just a piece of fruit, nuts, or something… I can’t really think of anything fun to make.

Thunderflame 2020-09-09 - 23:37

Thank You! Your videos helped me to surprise my Mom and Paa in holidays and loved their reactions..

Kazralkis 2020-09-10 - 17:10

I love this recipe. I did end up browning the whole wheat flour prior to mixing and also I added onion salt and creole seasoning with a pinch of pink salt and it was delicious plus texture was spot on. I’m thinking of doing this with like a terryaki sauce over white rice. ��

Nilargas 2020-09-10 - 23:07

I have one of those new fangled oil free fryers and it does sausages superbly

Sharana 2020-09-11 - 08:36

Where is the link to recipe? I scrolled all the way down can’t find it.

Kulalune 2020-09-11 - 18:52

Tip: Lightly brown the flour in a dry pan. It will add flavor and remove any flour taste.

Meztisida 2020-09-12 - 02:29

The sausage looks really delicious.
Thank you for watching the video…

Shaligelv 2020-09-12 - 16:08

You have a great voice, sound like a baseball announcer or something…this recipe sounds perfect, I will be trying!

Zanrad 2020-09-13 - 00:14

Oh my god, seriously craving these now! This is pretty much how I do them too (maybe some sunflower seeds thrown in)… But another good maybe not so healthy but damn tasty version is with Tegal Garlic & Herb Chicken sausages, not the precooked kind. I get the pastry ready, wet my hands and use the skin of the sausage as a pipe.. Pipe it straight on, roll it up, egg glaze, 20 mins at 180 Roast some veges to go with it (broccoli and carrots) lush.

Ana 2020-09-13 - 11:31

Nice patties but YouTube pic don’t match what’s in the video that was a let down…

Ishnlbine 2020-09-13 - 21:12

THANK YOU SO MUCH FOR SHARING YOUR YUMMY DELICIOUS RECIPE AND DIRECTIONS UNDERNEATH

Julkree 2020-09-14 - 02:27

Thank you:) I often just make videos that I would like. I wish I had known about stuff like TVP and seitan years ago so that I could always eat good food and lose weight. I’m glad other people seem to be liking my videos as well

Ragesinger 2020-09-14 - 06:21

This really is a great recipe base. I just made it….tweaked it a bit because I didn’t have all ingredients recommended-nonetheless, excellent. I tubed mine in saran wrap and steamed about 14 mini breakfast sausages….in the freezer now-when we want, we’ll pull from freezer then pan fry….tasty little buggars.

Laidred 2020-09-14 - 11:59

They taste just like sausage. I just made a pork chop recipe last night that tastes exactly like a pork chop, texture and all. No meat | a 10th of the cost | 1/2 the calories | no fat!!!

That recipe goes up tomorrow:)

Perilv 2020-09-14 - 23:26

Done it for years it really works plus you can have them cooking with your potatoes take them out colour them. Sausage onion and mash unbeatable.

Akilmaran 2020-09-15 - 20:16

Derek is the only vegan I will follow forever. Thanks man all your videos are amazing.

Kigakazahn 2020-09-16 - 03:29

Okkaayyyyy, they don’t look anything like he picture. Video should have been a little bit longer, so to see the end result when they are done.

Modidor 2020-09-16 - 10:34

Loving your talent with food and overall charisma. Not gonna lie, that b roll footage and music got me a little…excited

Ka 2020-09-16 - 16:01

What is great is you figured out that you can teach people to write code and keep there weigh down. I know a lot of software guys overweight because they have to sit hours on the computer. I did not want to be like that but you show me that you can learn to write code and understand a compter language and keep my wieght down. Again Thanks. You vidoes are great and they sink in really good.