March 16, 2008everyone loves a fat sausagearen't sundays the best? they've always been pretty great, but ever since sweet pea started offering an all-you-can-eat vegan brunch on sundays, they're even better. if you live in portland, i strongly recommend stopping by. i have been doing my daily eats again, if getting a glimpse into the food habits of a stranger rocks your boat. i'm going to try and do it for four months this time instead of just one month. but i know why you're really here. you want to know if i attempted beer brats again. i did, and this time, it was a stunning success! here are my ingredients, but you should head over to julie's site for directions. (better yet, watch the episode.) dry mix: 2 1/4 cups vital wheat gluten 1/2 cup nutritional yeast flakes 1/4 cup chickpea flour 2 tablespoons onion powder 1 tablespoon Spike (or your favorite salt-free seasoning) 2 teaspoons salt 1 teaspoon sage 1/2 teaspoon dry mustard 1/4 teaspoon white pepper 1/4 teaspoon savory 1/4 teaspoon rosemary 1/4 teaspoon dill 1/4 teaspoon allspice 1/4 teaspoon thyme 1/8 teaspoon freshly ground nutmeg wet mix: 12 oz stale beer 1 cup vegetable broth 2 tbsp canola oil you're going to want to make the brats a little "fatter" than you would the other sausages; i ended up with ten of them. here's the dry mix in a bowl:  so beautiful, right? and here is a brat, sliced up with some mustards for dipping:  hooray! these will definitely be a staple in our house from now on. thanks so much to julie for coming up with a quick way to make veggie sausages. don't you think she should write a sausage book? in other food nerd news, i finally got around to organizing my spices this week:  prior to this, i had a horrible combination of those magnetic spice containers that were popular for about a year and then completely disappeared and bags (some of which weren't labeled) in my drawer. it made it tricky to find what i was looking for when i was cooking, and since i hardly ever do a full prep before i start in on a recipe, i was frequently in my kitchen frantically throwing bags around because i knew i had cumin seeds somewhere, dammit! now i can open my spice drawer with zenlike calm. what a relief. testing has begun for the second yellow rose book and it's going really well so far. like any creative project, i can already feel this morphing a little from what i had originally expected and planned for it to be, but it's growing in a good direction, i think! of course, this is still happening all in my mind. if everything that was going on in my mind were actually occurring in real time, i'd be twice as busy as i already am.
posted by joanna @ 4:07 PM
24 Comments:
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I LOVE kitchen organizing!! It is such a great feeling to have everything in its place, and just be able to zoom around while cooking with no frantic searching!
Oh, yes--and those sausages look absolutely incredible.
wow. check out your spices, lady. that is just so impressive. and I'm so excited about your beer brat success. thank you for sharing your good works.
Love the spice drawer idea! I may have to steal that one and convert one of my "kitchen gadget" drawers to spices . . . if I can figure out where to put all the stuff that currently lives in that drawer!
Also, you're really making me want to move to Portland . . .
I bow down to your spice drawer. That calms the OCD inside of my soul. I'd love to do something like that. I have to many spices just jammed into the cabinet right now.
mmm sausages. the dry mix looks so pretty!
I am officially jealous of your organized spices...mine are a mess.
Ooooh - I love your spice jars. Where did you find them?
Wow, those sausages look great! I can't wait until the book comes out.
Your blog is pure unadulterated fodder for my voyeurism. Peeking into someone's daily eats? check. Peeking into someone's spice organizational technique? Swoon. This inspires me to photograph my own spice cabinet/pantry.
Sweet mosses, that drawer is a thing of envy. Looking good Joanna.
Sweet mosses, that drawer is a thing of envy. Looking good Joanna.
Just bought your book on AMAZON.
I can't wait to try it out.
The title of this post is too funny!
I really like your spice collection, by the way. I'm still clueless as to what to do with mine. Thinking about the magnets...but I don't want to invest in all of those containers, or take up so much room on the side of my fridge.
I love your spice jars! Where did you find them?
Those are cute little jars, where did you find them? Just this week I ordered a ton of those magnetic spice tins you mentioned, but mine are also going in a drawer, not on a wall.
BTW - congrats on your new book!
hey dudes, the spice jars came from ikea. i think they're 4 for $3?
Hi again!
Just wanted to pass on this information. Thanks!
Boston Magazine recently published an article all about us this month - here is the link:
Oh So Soy!
If you have a few minutes to spare, could do us a huge favor and read the article and comment at the bottom of the page? We're very excited about getting such great press, especially from a magazine of this caliber. If everyone drops by and leaves a quick comment, soon there will be no doubt in any publisher's mind: YES, readers absolutely do want to know about vegan happenings and developments. Please don't hesitate to repost the article on your blog and spread the world!
Thanks!
Emily @ Wheeler's Frozen Desserts
I made a batch of these yesterday, and although I've just had one taste so far I"m pretty sure these are my so-far favorite iteration of the julie hasson sausages. (well, my greek-seasoned sausages were pretty good, but these at least tie with those!). Thanks for the recipe!
One question, however: what is savory? I couldn't find it in the spice aisle, so I left it out.
Thanks,
Sarah
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Joanna, because I love what you do, I'm tagging you to do the "5 things you didn't know about me" blog thingy. Carla
I currently have stale beer in fridge awaiting a destiny. Sausage time!
beer brat!
I really DO so love a fat sausage, it's true! And these look awesome. Your organized spices are a thing of beauty!
Nice sausages! What kind of beer did you use?
chris: i don't remember, but i would only use a lighter beer, like an ale. porters and stouts would be too dark for sure.