It's been a while. So many things afoot in NFP land, it's hard to keep track. Here's the short list:
Launched a new business - Nourish - vegan/locally focused/healthy food delivery service
Gotten some AWESOME catering gigs, man oh MAN
Learning ridiculous things, like Excel, and how to actually be organized
Life is good. I hope it is for you too.
So, I know I've waxed lovingly on Harmony Valley's burger mix before - how it's the best slider base you'll ever use, how it performs beautifully on a grill, etc etc - but for my next trick, I'd like to point you in the direction of their sausage stuff. Man, is it tasty, and it means you can make this:
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That's right kids, those are Sauerkraut Balls. Classic 50's party food. And they're totes vegan. I dare you to make these next time Beer and Nibbles night rolls around and have leftovers.
Sauerkraut Balls
makes 12 large or 16 small balls
1 cup Harmony Valley Breakfast Sausage dry mix
2 tbl olive oil
1/2 cup water
1 tbl toasted sesame oil
1/2 medium onion, very thinly sliced
1 14oz can sauerkraut, squeezed of some of its liquid
1 tbl whole-grain mustard
8oz vegan cream cheese, chilled
2 cups breadcrumbs
1.5 cups flour
Egg replacer equivalent for 4 eggs
4 cups Canola or refined Coconut oil, for frying
Yellow mustard, to serve
Prep your sausage by mixing the water and 2 tbl olive oil with the dry mix. Let stand 15 minutes.
Meanwhile, heat the sesame oil in a medium saute pan and add the onion. Cook 8-10 minutes, until the onion starts to caramelize. Add sauerkraut and mustard, and stir. Cook for 6-8 minutes, until most of the liquid has evaporated. Remove to a heat-proof bowl.
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In the same pan, add the crumbled sausage mix and cook until just firm, about 4 minutes, turning often. Add to the sauerkraut mix, stir once, and put the bowl in the freezer to chill.
Set up three stations for dredging: a small bowl of egg replacer, a plate with half the flour on it, and another plate with half the breadcrumbs.
Remove sausage mix from the freezer and fold in the cream cheese. Grab a small handful of sausage/cheese mix and dredge it in the flour, rolling it until it becomes a well shaped ball. Dip in the egg replacer, then dredge in the breadcrumbs. Set aside on a clean plate while rolling the remaining mix.
Heat oil to 375f and add sausage balls in batches, 3-4 at a time. Turn them often with a fork while frying to retain their shape. Drain well on paper towels.
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Serve, with mustard for dipping. ZOMG so good. Enjoy!
Launched a new business - Nourish - vegan/locally focused/healthy food delivery service
Gotten some AWESOME catering gigs, man oh MAN
Learning ridiculous things, like Excel, and how to actually be organized
Life is good. I hope it is for you too.
So, I know I've waxed lovingly on Harmony Valley's burger mix before - how it's the best slider base you'll ever use, how it performs beautifully on a grill, etc etc - but for my next trick, I'd like to point you in the direction of their sausage stuff. Man, is it tasty, and it means you can make this:
That's right kids, those are Sauerkraut Balls. Classic 50's party food. And they're totes vegan. I dare you to make these next time Beer and Nibbles night rolls around and have leftovers.
Sauerkraut Balls
makes 12 large or 16 small balls
1 cup Harmony Valley Breakfast Sausage dry mix
2 tbl olive oil
1/2 cup water
1 tbl toasted sesame oil
1/2 medium onion, very thinly sliced
1 14oz can sauerkraut, squeezed of some of its liquid
1 tbl whole-grain mustard
8oz vegan cream cheese, chilled
2 cups breadcrumbs
1.5 cups flour
Egg replacer equivalent for 4 eggs
4 cups Canola or refined Coconut oil, for frying
Yellow mustard, to serve
Prep your sausage by mixing the water and 2 tbl olive oil with the dry mix. Let stand 15 minutes.
Meanwhile, heat the sesame oil in a medium saute pan and add the onion. Cook 8-10 minutes, until the onion starts to caramelize. Add sauerkraut and mustard, and stir. Cook for 6-8 minutes, until most of the liquid has evaporated. Remove to a heat-proof bowl.
In the same pan, add the crumbled sausage mix and cook until just firm, about 4 minutes, turning often. Add to the sauerkraut mix, stir once, and put the bowl in the freezer to chill.
Set up three stations for dredging: a small bowl of egg replacer, a plate with half the flour on it, and another plate with half the breadcrumbs.
Remove sausage mix from the freezer and fold in the cream cheese. Grab a small handful of sausage/cheese mix and dredge it in the flour, rolling it until it becomes a well shaped ball. Dip in the egg replacer, then dredge in the breadcrumbs. Set aside on a clean plate while rolling the remaining mix.
Heat oil to 375f and add sausage balls in batches, 3-4 at a time. Turn them often with a fork while frying to retain their shape. Drain well on paper towels.
Serve, with mustard for dipping. ZOMG so good. Enjoy!