How the bleep do you cook field roast sausages? - VeggieBoards
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#1 Old 08-04-2014, 07:33 PM
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How the bleep do you cook field roast sausages?

I have a huge jar of sauerkraut.

I found Field Roast sausages and couldn't resist getting a pack of the Smoked Apple Sage flavor.

I just realized... I have always absolutely totally failed at sausages without butter. It gets epicly catastrophic.
So: what's your most fool-proof vegan way of making the Field Roast sausages? Step by step instructions would be hugely appreciated.

Super bonus points for including your favorite way of combining them with sauerkraut and/or onions and/or apples and/or other veggies for a well-rounded meal.
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#2 Old 08-04-2014, 08:04 PM
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I just take off the plastic, and grill them. Be careful taking off the plastic, field roast sausages break easily.
I have also cut them in slices, and added them to a onion, green bean, and chickpea stir-fry; however, I prefer them grilled.

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#3 Old 08-04-2014, 08:35 PM
 
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I just use a little bit of olive oil and sear each side of the sausage in a pan. There are vegan butter alternatives (Earth Balance namely) if you're used to cooking that way.

Field Roast has myriad recipes on their website. One featuring their Apple Sage sausages + sauerkraut:

http://fieldroast.com/recipe/beer-br...sage-sausages/

I love sauerkraut myself. I might split the sausages and lay them on some good bread topped with kraut for a "reubenesque" sandwich.
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#4 Old 08-05-2014, 12:37 AM
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I have no idea what 'field roast sausage' is....But it's getting near dinner time and my stomach is growling at these cooking descriptions!

I'm not sure whether this helps, but I haven't noticed a difference in use between nut butters and dairy butters. You could probably sub a nut butter?

AND NOW I'M STARVING, thanks a lot, you guys
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#5 Old 08-05-2014, 01:02 AM
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I tried Field Roast sausages for the first time a couple of weeks ago. I wasn't prepared for their ability to crumble. I found it hard to sear them in a pan without breaking them. I did enjoy them though and I can imagine they are great in chilis or sandwiches.
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#6 Old 08-05-2014, 02:02 AM
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I'm so jealous as I have been wanting to try them and there isn't anywhere here that sells Field Roast. Instead, last weekend I bought Tofurky Italian sausages to try. I so rarely eat this stuff but I wanted something different. I sliced them and added them to chopped savoy cabbage, chopped apple, and sauerkraut in a large skillet and simmered it all in some water and apple cider vinegar. I also added caraway seeds. It was an awesome meal! The Tofurky slices stayed together quite well.

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#7 Old 08-05-2014, 09:41 AM
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Thanks all!

I'm particularly worried about getting the temperature of the pan/oil correct so the sausages don't stick or just get oily instead of browning.
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#8 Old 08-05-2014, 03:25 PM
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Quote:
Originally Posted by anole View Post
Thanks all!

I'm particularly worried about getting the temperature of the pan/oil correct so the sausages don't stick or just get oily instead of browning.
A hot cast iron would be my way, with just a light coat of oil. Turn heat down after they get in and watch and turn as they brown. I'd deglaze with a little water or broth, then cover and let steam for a minute. I'd then put sauce, or gravy , if using

Sausage peppers and onions! That's how I like them! I like to add olive oil to pan, get hot, add sliced peppers, onions, mushrooms and sliced Field Roast. Deglaze at end. Maybe add tomatoes

I like Field Roast more than other brands I've tried.
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#9 Old 08-05-2014, 03:39 PM
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I've tried cooking Field Roast in a non-stick pan without oil and, um...yeah that doesn't work. So if you put a little butter alternative or (better yet) oil in the pan, you can sear them whole (this helps them keep their shape) and then steam them a bit if you want them to cook inside (just add a touch of water to the pan you're cooking them in). Alternatively, you could also slice them and fry them in the pan with oil or butter alternative as suggested by other members above.

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#10 Old 08-05-2014, 08:53 PM
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Thanks all! I'm going to attempt them tomorrow. I'm going to use a cast aluminum skillet- no non-sticks in the house, and my cast iron met a sticky doom the last time my husband attempted to season it so it's on a shelf until I figure out how to undo that debacle.

Quote:
Originally Posted by Naturebound View Post
I'm so jealous as I have been wanting to try them and there isn't anywhere here that sells Field Roast. Instead, last weekend I bought Tofurky Italian sausages to try. I so rarely eat this stuff but I wanted something different. I sliced them and added them to chopped savoy cabbage, chopped apple, and sauerkraut in a large skillet and simmered it all in some water and apple cider vinegar. I also added caraway seeds. It was an awesome meal! The Tofurky slices stayed together quite well.
If you have a few vegetarian friends around maybe you could split a case and order them in bulk? Amazon.com has them.
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#11 Old 08-06-2014, 04:12 AM
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If you don't have a suitable pan and grilling isn't an option, you can probably coat the sausage lightly in oil and broil it, turning a few times so it gets brown in a few spots.
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#12 Old 08-06-2014, 02:16 PM
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I slice them into rounds and pan fry them with olive oil. Once one side is a bit brown, I add white wine, vinegar, onion powder, garlic powder (or actual garlic and onion, depending on who else is eating this) and Italian herbs. Not too much vinegar! At that point I might add sliced peppers and mushrooms, and cook it all together in the frying pan. This can be a dish by itself or go over pasta or rice. Corn on the cob is a nice summer side dish if it's by itself. This works equally well with Field Roast or homemade seitan sausage.
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#13 Old 08-06-2014, 06:41 PM
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Field roast hot dogs are best boiled, then seared on a hot griddle or grill. Perhaps that would work for the sausages as well.
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