Rawsage Recipe

Ingredients

Soaking Ingredients

• 1 cup flaxseed
• 1/2 cup amaranth or quinoa
• half a bag of sundried tomatoes (1.5 ounce dried)
• 1/2 tsp. black pepper (tellicherry is best)
• 2 Tbsp. caraway
• 1 Tbsp. fennel seed (optional)
• 2 strips of kombu seaweed (optional)
• 1 tsp. of salt (2 tsp. if you didn't use kombu seaweed)
• 1 tsp. oregano
• 1-2 cloves of garlic to taste
• 1 Tbsp. miso (red miso gives more of a "cooked" flavor, use Mugi miso for a stronger taste)

Combine all the ingredients in a bowl and soak them overnight in the fridge. Make sure that the water is above the ingredients in the bowl by a couple of fingers at least!

Other Ingredients

• 1/2 cup mushrooms (like shiitake)
• handful of spinach (optional - add only if the rawsage will be eaten in mere 2-3 days)
• 1/2 to 1 cup of flaxseed

Directions

Once the bowl of the soaking ingredients has been soaked overnight, start blending. Add the 1/2 cup of mushrooms and a handful of spinach (optional). If you DON'T have a high speed blender (Blendtec or Vitamix), just blend in stages, i.e. blend a half cup at a time (or enough to just cover the blades in your blender). Blend until desired consistency, if you like your rawsage chunky leave some tiny bits. I like mine smooth, and let it blend WAY down. Who wants to chew on seeds all night? Combine all your blended batches back into the mixing bowl.

THEN, you'll need to grind the unsoaked flaxseeds and add it to your rawsage mixture to reach the desired consistency. I start out with a half cup of dried flaxseeds but usually wind up grinding/blending almost a whole cup of flaxseeds separately. Get it real powdery in your coffee bean grinder or blender then start working it into your rawsage batter. When the batter is thick enough to roll into a sausage form, you are potentially done.

Optional

You could go the extra step and blend some soaked irish moss (well blended) and use maybe 3 Tbsp to work into into the batter which will kind of gelatinize it but it doesn't effect taste and is kind of unnecessary for vegans who don't need that meat-like texture. Also at this point, you could dehydrate the rawsage once it has been rolled into the proper links form to give it a "crispy skin" but also unnecessary.