Chef Mark Cerkvenik Makes Polish Vegan Sausage!

The Glen Merzer Show

In this episode of The Glen Merzer Show, Glen welcomes Chef Mark Cerkvenik, a food for life instructor, to discuss a Polish Vegan Sausage recipe. The conversation covers the use of vital wheat gluten, the importance of fresh ingredients, and various cooking techniques. Chef Mark shares tips on preparing garlic, mixing ingredients, and the flavor profiles that enhance the dish. The episode also touches on health trends related to gluten intolerance and the benefits of nutritional yeast.

Here's the recipe:

Polish or Andouille Seitan Sausage

Servings: 12 Sausages

Ingredients For Polish Sausage

1.5 cup white beans

3 cup veg broth

6 tablespoon soy sauce

12 cloves garlic (minced)

2 tablespoons fennel seeds

2 teaspoons coriander seeds

1 tablespoon dry basil

1 tablespoon dry oregano

½ teaspoon ground nutmeg

1 teaspoon red pepper flakes

1 tablespoon caraway seeds

1 tablespoons sea salt

1 tablespoon black pepper

1 tablespoon smoked paprika

1.5 teaspoon liquid smoke

3.75 cups vital wheat gluten

0.75 cup nutritional yeast

For Andouille Sausage

1.5 cup white beans

3 cup veg broth

12 cloves garlic (minced)

6 tablespoon soy sauce

3 tablespoon tomato paste

3 tablespoon maple syrup

6 teaspoon smoked paprika

3 teaspoon thyme

3 teaspoon sweet paprika

3 teaspoon rubbed sage

1.5 teaspoon liquid smoke

1.5 teaspoon salt

0.75 teaspoon black pepper

0.75 teaspoon cayenne pepper (adj to taste)

3.75 cups vital wheat gluten

0.75 cup nutritional yeast

Instructions

1. Warm up your steamer or set upressure cooker

2. In a large bowl mash beans with apotato masher or fork until smooth.

3. Add all the ingredients exceptNutritional Yeast and Vital WheatGluten.

4. With a fork, mix in Nutritional Yeastand Vital Wheat Gluten until a doughforms

5. Knead dough for a minute or two andthen cut into12 equal pieces

6. Stretch and roll each piece until asausage shape is formed

7. Roll tightly in Aluminum Foil and sealends by twisting

8. Steam for 45 minutes or pressurecook on high for 15 minutes.

9. Cool and store in your refrigeratorovernight. Serve cold or at roomtemperature. You can also use it in a stew.

Based on a recipe by Chuck Underwood

Find the full recipe here: https://letseatgreat.com/

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00:00 Introduction to the Show and Guest

01:00 Vegan Sausage Recipe Introduction

03:55 The Role of Vital Wheat Gluten

05:45 Health Trends and Gluten Intolerance

06:44 Cooking Techniques and Ingredients

10:31 Garlic Preparation Tips

13:21 The Importance of Fresh Ingredients

16:16 Mixing Ingredients for Sausage

19:09 Flavor Profiles and Seasoning

23:19 Liquid Smoke and Its Uses

25:47 Nutritional Yeast and Its Benefits

32:29 Finalizing the Sausage Mixture

40:28 Shaping and Cooking the Sausages

51:41 Tasting and Serving Suggestions

53:07 Conclusion and Future Plans

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