VEGAN SAUSAGE BALLS RECIPES
VEGAN BREAKFAST SAUSAGE WITH TVP - SARAH'S VEGAN KITCHEN
An easy, budget-friendly vegan breakfast sausage recipe made of TVP (textured vegetable protein). They're high in protein and can be made oil-free and gluten-free if desired.
Provided by Sarah Sullivan
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Pour boiling water (or vegetable broth; see notes) over TVP in a mixing bowl. Cover and allow to sit for 5 minutes to absorb.
- Add in all remaining ingredients and stir until well-combined. There should be no dry spots. Set in the fridge for about 10 minutes and the mixture will firm up slightly. The mixture should hold together like wet sand when you squeeze some of it in your palm, but it shouldn’t stick to your hands. If it’s too crumbly, you can add additional water a few teaspoons at a time. If it seems too wet, add additional flour 1 tbsp at a time.
- Shape into balls roughly 2″ in diameter. I usually get 9 medium-sized patties from this recipe. You can make them larger or smaller if you like; you’ll just have to adjust the cook time accordingly.
- To pan-fry (recommended), heat 1-2 tablespoons oil in a skillet over medium heat. Place balls in pan and flatten with the back of a spatula into patties. Fry for 3-5 minutes per side, until deep golden brown.
- You can also bake these if you prefer to cook oil-free, but the result will be less moist. I would recommend at least spraying them with a bit of olive oil. Preheat oven to 375°F. Place balls on a lined baking tray and press flat into patties. Bake for 20-25 minutes until edges and bottom of patties are slightly golden brown. (They won’t brown as dramatically as the pan-fried ones.)
SAUSAGE BALLS RECIPE - HOW TO MAKE SAUSAGE BALLS - DELISH
Sausage balls are a classic holiday appetizer that might make you go "Wait, what even is a sausage ball?!" The answer: Addictive bites of cooked pork sausage, cheddar, and Bisquick that will be the most popular dish at your party. Here's how to make it perfectly.
Provided by Lindsay Funston
Categories Christmas tailgate Thanksgiving appetizers
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350° and line a baking sheet with parchment. In a large bowl, mix together pork sausage, Bisquick, cheddar, parsley, and paprika until combined and season with salt and pepper.
- Using a small cookie scoop, place tablespoon-size balls of mixture onto prepared baking sheet.
- Brush tops of balls with olive oil and bake until deeply golden and no longer pink, 25 minutes.
- Garnish with parsley before serving.
Nutrition Facts : Calories 206 calories
More about "vegan sausage balls recipes"
SAUSAGE BALLS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Sausage balls are a classic party appetizer for a crowd and they couldn’t be simpler--just mix, shape and bake. We’ve included thinly sliced scallions in our version for subtle onion flavor and a touch of color.
From foodnetwork.com
Reviews 4.1
Total Time 40 minutes
Category appetizer
From foodnetwork.com
Reviews 4.1
Total Time 40 minutes
Category appetizer
- Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.
See details
SAUSAGE BALLS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 35 minutes
Category appetizer
Cuisine american
Reviews 4
Total Time 35 minutes
Category appetizer
Cuisine american
- Mix together sausage, cheese, milk and egg in a large bowl. Add buttermilk pancake and waffle mix with onion soup mix and ground red pepper. Blend well. Pinch off bits of dough and shape into 1- inch balls. Place on lightly greased baking sheets, spacing 1 1/2 inches apart, and sprinkle lightly with paprika. Bake 10 to 15 minutes at 375 degrees until deep golden brown, turning the balls over at halftime. Remove from baking sheets and serve.
See details
SAUSAGE BALLS RECIPE - HOW TO MAKE SAUSAGE BALLS - DELISH
Sausage balls are a classic holiday appetizer that might make you go "Wait, what even is a sausage ball?!" The answer: Addictive bites of cooked pork sausage, cheddar, and Bisquick that will be the most popular dish at your party. Here's how to make it perfectly.
From delish.com
Reviews 3.6
Total Time 35 minutes
Category Christmas, tailgate, Thanksgiving, appetizers
Cuisine American
Calories 206 calories per serving
From delish.com
Reviews 3.6
Total Time 35 minutes
Category Christmas, tailgate, Thanksgiving, appetizers
Cuisine American
Calories 206 calories per serving
- Garnish with parsley before serving.
See details
SAUSAGE BALLS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Sausage balls are a classic party appetizer for a crowd and they couldn’t be simpler--just mix, shape and bake. We’ve included thinly sliced scallions in our version for subtle onion flavor and a touch of color.
From foodnetwork.com
Reviews 4.1
Total Time 40 minutes
Category appetizer
From foodnetwork.com
Reviews 4.1
Total Time 40 minutes
Category appetizer
- Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.
See details
SAUSAGE BALLS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 35 minutes
Category appetizer
Cuisine american
Reviews 4
Total Time 35 minutes
Category appetizer
Cuisine american
- Mix together sausage, cheese, milk and egg in a large bowl. Add buttermilk pancake and waffle mix with onion soup mix and ground red pepper. Blend well. Pinch off bits of dough and shape into 1- inch balls. Place on lightly greased baking sheets, spacing 1 1/2 inches apart, and sprinkle lightly with paprika. Bake 10 to 15 minutes at 375 degrees until deep golden brown, turning the balls over at halftime. Remove from baking sheets and serve.
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SAUSAGE CASSEROLE | JAMIE OLIVER RECIPES
Cooking up a meal that satisfies everyone can be tricky, but this one-pot wonder full of humble ingredients is a simple, stunning dish that will make a big impression. One for the whole family.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 673 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 673 calories per serving
- Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat. Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry. Mash well with half the mustard, then season to perfection. Trim, wash and chop the carrots and leeks into 2cm chunks. Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed. Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all. Add the tomatoes, breaking them up with the spoon, then stir in 1 tin’s worth of water. Bring to the boil and cook for another 10 minutes, then season to perfection. Preheat the grill to high. Score the sausages at ½cm intervals and sit them cut side up in the stew. As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil. Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.
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VEGAN DIM SUM BUNS | JAMIE OLIVER RECIPES
Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these!
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 304 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 304 calories per serving
- To make the filling, peel and finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
- Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
- Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in 1 tablespoon of sesame oil, then set aside.
- Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of sea salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
- Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
- Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
- Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.
See details
SAUSAGE CASSEROLE | JAMIE OLIVER RECIPES
Cooking up a meal that satisfies everyone can be tricky, but this one-pot wonder full of humble ingredients is a simple, stunning dish that will make a big impression. One for the whole family.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 673 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 673 calories per serving
- Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat. Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry. Mash well with half the mustard, then season to perfection. Trim, wash and chop the carrots and leeks into 2cm chunks. Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed. Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all. Add the tomatoes, breaking them up with the spoon, then stir in 1 tin’s worth of water. Bring to the boil and cook for another 10 minutes, then season to perfection. Preheat the grill to high. Score the sausages at ½cm intervals and sit them cut side up in the stew. As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil. Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.
See details
VEGAN DIM SUM BUNS | JAMIE OLIVER RECIPES
Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these!
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 304 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 304 calories per serving
- To make the filling, peel and finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
- Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
- Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in 1 tablespoon of sesame oil, then set aside.
- Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of sea salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
- Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
- Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
- Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.
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SAUSAGE PASTA BAKE RECIPE - BBC GOOD FOOD
An Italian-American classic, this freezable sausage pasta bake is an ideal make-ahead family dish for busy days
From bbcgoodfood.com
Total Time 2 hours
Category Dinner
Cuisine American, Italian
Calories 883 calories per serving
From bbcgoodfood.com
Total Time 2 hours
Category Dinner
Cuisine American, Italian
Calories 883 calories per serving
- Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.
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KETO SAUSAGE BALLS RECIPE | ALLRECIPES
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From allrecipes.com
From allrecipes.com
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EASY SAUSAGE CHEESE BALLS RECIPE | ALLRECIPES
Biscuit-mix sausage cheese balls are one of our family favorites for breakfast gatherings and holidays. I've found that this recipe will vary depending on where you live. Baking at higher altitudes, in general, calls for reducing the fat in recipes…
From allrecipes.com
From allrecipes.com
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Feb 26, 2018 · Scoop pieces of the mixture and roll it into balls between your palms, slightly smaller than the size of a golf ball. Line them up on the baking sheet and place it in the refrigerator to chill for at least an hour, overnight if possible. Store the raw cacao energy balls …
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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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SAUSAGE RECIPES - MEATS AND SAUSAGES
Blood sausages were originally made from inexpensive raw materials such as pork head meat, jowls, tongues, groins, skins, pork or veal lungs, pork liver, beef and lamb liver, pork snouts, beef and …
From meatsandsausages.com
From meatsandsausages.com
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100+ SAUSAGE RECIPES - DELICIOUS. MAGAZINE
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Blood sausages were originally made from inexpensive raw materials such as pork head meat, jowls, tongues, groins, skins, pork or veal lungs, pork liver, beef and lamb liver, pork snouts, beef and liver lips, udders, beef and lamb tripe, veal casings, …
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From minimalistbaker.com
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From minimalistbaker.com
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From contentednesscooking.com
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DELICIOUS GLUTEN FREE SAUSAGE BALLS | QUICK & EASY RECIPE
Dec 10, 2021 · Yes! You can freeze these sausage balls raw, or after baking. But I much prefer them frozen raw, after which you can let them defrost in the refrigerator before baking. How to store gf sausage cheese balls. These gluten free sausage balls …
From glutenfreeonashoestring.com
From glutenfreeonashoestring.com
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