Nothing says Christmas (or Yule in my house) like a slice of Bavaria. The Germans gave us a lot of the traditions we now take for granted at this time of year. Bavarians do sausage in a big way, but of course they’re all meat and all cooked and so not suitable for a raw vegan lifestyle, but this recipe brings a little bit of spicy Bavaria into the Yuletide festivities…
2 large handfuls of soaked cashew nuts
2 large handfuls of fresh mushrooms
2 medium tomatoes
Sea salt to taste
Lots of ground black pepper
1 tsp garlic flakes, or a couple of cloves of fresh (chopped)
Fresh or dried parsley
A pinch of paprika
a pinch of shilajit mushroom powder
1 cup oats
Cut the mushrooms and vegetables into chunks and place everything except the oats in the food processor.
Process until the mixture is smooth, scraping down the sides with a spatula as required.
Add the oats and stir in by hand. Adjust the seasoning at this stage if required, but remember that flavours become more concentrated after dehydrating.
On a dehydrator non-stick sheet, shape your sausages. I used an ice-cream scoop to make 2 scoops for 1 sausage and shaped it with wet hands. This gave me 9 sausages.
Make your sausages any shape or size you want. Perhaps use photographs of real German sausages for inspiration!
Place your tray in the dehydrator and dehydrate until the sausage is firm enough to turn over. Remove the non-stick sheet and re-shape. Continue to dehydrate the sausages until they’re just right.
I like mine garlicky and peppery. how do you like yours?
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