The Washington Post

Cherry Sage "Sausage"

Cherry Sage "Sausage" 8.000

Deb Lindsey for The Washington Post

Nov 17, 2010

Leesburg resident Ryan MacMichael sautes slices of this vegan breakfast sausage in a little olive oil and serves them as Thanksgiving hors d'oeuvres.

Vital wheat gluten and nutritional yeast are added here for body; they are available at health food and organic food stores.

Make Ahead: The sausages can be prepared and cooked up to 3 days in advance.

Servings: 8 - 12 hors d'oeuvre
  • 1/2 cup cooked navy beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 tablespoon olive oil, plus more for sauteing the slices
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon liquid smoke
  • 2 medium cloves garlic, minced
  • 1 1/4 cups vital wheat gluten (see headnote)
  • 1/4 cup nutritional yeast (see headnote)
  • 1 tablespoon plus 1 teaspoon dry rubbed sage (not powdered)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 cup finely chopped dried cherries
  • Freshly ground black pepper


Place a steamer basket over a large saucepan of water and bring to a boil over high heat. Have a tight-fitting lid at hand and 4 good-size pieces of aluminum foil.

Meanwhile, place the beans in a mixing bowl. Use a potato masher to reduce them to a pulpy consistency.

Add the broth, oil, soy sauce or tamari, liquid smoke, garlic, vital wheat gluten, nutritional yeast, sage, ginger, allspice, cloves, cherries and freshly ground black pepper to taste; mix well.

Divide the mixture in half, then divide each half again (to make 4 equal portions). Place 1 portion in the center of the long edge of 1 piece of foil. Roll and shape the mixture into a log about 5 inches long, twisting the ends of the foil like a Tootsie Roll wrapper. Repeat with the other 3 portions.

Place the 4 logs in the steamer basket and cover tightly. Cook/steam for about 40 minutes, until firm. Transfer to a plate to cool completely, then refrigerate for at least 1 hour or preferably overnight.

When ready to saute, coat the bottom of a large nonstick skillet with oil and place over medium heat.

Meanwhile, unwrap a sausage and cut crosswise into thin slices. Arrange the slices in the skillet in a single layer. Saute for 6 to 8 minutes, adjusting the heat as needed so the slices do not burn, until lightly browned.

Serve warm.

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Recipe Source

Adapted from a recipe in "Vegan Brunch," by Isa Chandra Moskowitz (Da Capo, 2009).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 8): 160

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 200mg 8%

Total Carbohydrates: 20g 7%

Dietary Fiber: 2g 8%

Sugar: 6g

Protein: 15g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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