HIGH PEAKS PLANT-BASED SAUSAGE SUBS
Wow. A sausage made from porcini mushrooms that actually tastes like mushrooms! Put it on a fluffy bun smeared with an Italian Ketchup Mustard Cream, top it with sauteed mushrooms and onion with garlic and you have a parade in your honor! Wave to your admirers!
MUSHROOM ONION SAUTE:
1 T. sesame oil
1/2 lg. sweet onion, peeled and thinly sliced into half rings
8 oz. white button mushrooms, washed and sliced
1/2 t. salt
fresh grind black pepper
2 t. jarred minced garlic
In large skillet, over medium-low heat, melt oil.
Add onion, mushroom and salt. Saute till wilted, stirring often.
Add black pepper and garlic, stirring to disperse evenly. Saute a few more minutes till done to your liking, then remove from heat and set aside.
Notes: If you’re using fresh garlic, add it along with the onion and mushrooms.
2 T. light sesame oil
12 oz. pkg. HIGH PEAKS PLANT-BASED SAUSAGE, thawed (5 per pack)
In a separate skillet pan-fry sausage in 1 T. light sesame oil over medium-low heat, a couple minutes on all four sides or till done to your liking.
ITALIAN KETCHUP MUSTARD CREAM:
1 part Daiya Creamy Italian Dressing (1/4 c.)
1 part ketchup (1/4 c.)
1/2 part prepared yellow mustard (2 T.)
1 t. jarred minced garlic
salt to taste
Combine sauce ingredients in bowl, stirring till creamy.
- Use whatever ratio of ingredients you like or as much total sauce as you want.
Smear bun on both sides of inside of bun with sauce. Place sausage in bun.
Top with fried mushroom and onion saute.
Top with additional sauce.
VARIATION: Cook the sausage. Spread one half of a sausage bun with Daiya Blue Cheese Dressing and top with fresh spinach. Spread the other half of bun with mustard and top with a sausage cut in half from end to end. Close and Eat! Wonderful, especially with the Blue Cheese Dressing!
VARIATION: Breakfast anyone? Cook the sausage. Plant it on a puddle of Grade A maple syrup on a plate, then top with Daiya Blue Cheese Dressing and fine grind black pepper! Wow!