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Daiya Dairy Free HIGH PEAK PLANT-BASED SAUSAGE

HIGH PEAKS PLANT-BASED SAUSAGE SUBS

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!

Makes 5

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.


SAUSAGE:

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.

ASSEMBLY:

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.

Serve.



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!






By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.