Thüringer Brat! One of Germany’s most popular sausages, when it comes to frying and BBQs. My vegan version is very, very close to the original and my friends and family just love it.
Would you like it on your plate? Just follow the recipe!
Ingredients for 8 Thüringer Brats:
350 g vital wheat gluten
3 tbsp gram flour (garbanzo flour, chick pea flour)
4 tbsp nutritional yeast flakes
2 tsp salt
1 tsp ground white pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground nutmeg
1 tsp ground caraway
2 tsp majoram, dried, finely chopped
1 can (400 ml) black beans, rinsed
3 tbsp coconut oil, warm
2 tsp lemon zest, very finely chopped
1/2 tsp liquid smoke
200 ml soy milk
150 ml water
Directions:
Mix the vital wheat gluten with gram flour, nutritional yeast flakes, salt and all spices.
Coarsely puree the black beans with a blender, they should still contain some pieces, but no whole beans. Stir in the coconut oil, then stir in the lemon zest, liquid smoke, soy milk and water.
Knead the bean mix into the seasoned vital wheat gluten.
Let it sit for 10-15 minutes.
Preheat the oven to 200°C (390°F) top and bottom heat.
If you don’t have a meat grinder:
Divide the dough into 8 equal portions.
Cut 2 sheets of baking paper into 4 pieces each. Arrange 8 similar sized pieces of aluminum foil.
Form a sausage out of a piece of dough and roll it up in a piece of baking paper. Twirl the ends of the paper tightly together. Wrap the aluminium foil around it and twirl the ends tightly together.
I usually prefer the meat grinder method, also because of the environmentally harmful aluminium foil. But this time I did not have any vegan sausage skins of the right size any more.
With a meat grinder, sausage stuffer and vegan sausage skin:
Set aside 8 vegan sausage skins.
Place the sausage stuffing horn on the meat grinder and screw tight. Pull one of the sausage skins all over the sausage stuffer and close it at the end.
If you do not have an electric meat grinder, it pays off to work with a second person to help.
One person positions themself at the filling opening of the meat grinder, the other takes the sausage skin in their hand.
Slowly turn the the seitan mass through the meat grinder (or process it on a slower step). As the sausage skin fills, it must be pulled evenly from the tube so that the sausages do not get different thicknesses. There should be no air bubbles in the skin. They must be pressed out otherwise.
Close the sausages firmly and tightly
Bake the Thüringer Brats for 25 minutes in the oven on a medium rack. Turn 1 time after 15 minutes. Remove them from the oven, then allow to cool for 1 hour. Unpack them and fry them in oil or on the grill.
Enjoy your Thüringer Brat with mustard, ketchup, curry ketchup, fries, roasted potatoes, other side dishes or just as they are!
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