Funny thing - Potatosausages (Erdäpfelwurscht) are a Thing in Austria. The Classic ones are mostly Potatos, but of course with Pigsfat and Casings. But I made some Vegan Ones myself - and they where quite good.
Outstanding. Texture is meat-leafy, which I can see different applications for. I used a bit of veggie chorizo crumbles because no “bacon” bits. I personally would more sausagy seasonings-fennel seeds, sage…
Wrap them with rice paper after steaming before frying! Yessica Infante does that all the time on her recipe videos - you definitely need to watch her videos! Greatings from Germany:)
Note, the “Best By” date is not the Expiration date. That bottle is not expired. FDA is currently in the process of changing that because people think the Best By date is an expiration date and it is causing a lot of food waste.
Love your channel, but it would help TREMENDOUSLY, if you would post the ingredients/recipe under the caption (you know where all the marketing stuff is). Otherwise, it's constant rewinding which is a pain when you are in the kitchen trying to make this from watching it on your phone. Thanks!
It's a "best by" date, not an expiration date. It's just a date by which a company guarantees the quality of the shelf stable product (perishable items will have expiration dates).
They look interesting & I'll have to give them a go soon. Have you ever made/had "Glamorgan Sausages"? A traditional vegetarian sausage from Wales; often served with "laverbread" [made from laver seaweed]. Usually the bulk of the sausage is breadcrumbs but some variations can also use mashed potatoes. Quick to make & very tasty.
Not expired, passed the "best buy" date. The only food with mandatory expiration dates is baby formula. The rest is totally arbitrary. I usually put rice paper on after steaming seitan. 😉
@@LaundryFaerie No, but I don't need to. I've seen it. From dumping produce at landfills that buyers don't want, to stores and restaurants throwing out perfectly good food instead of donating it. National Geographic did a story on Borderlands Produce, where I've been getting rescued produce from for years that they keep from going to landfills. 😉
I was a butcher for years, and far from vegan, or even vegetarian, but I love cooking, and trying new foods. Thanks for presenting interesting vegan recipes, in a non judgmental way. I doubt I’ll ever give up meat, but your recipes make eating less meat for health, and environmental reasons, much easier.👍
It is really useful to see you trying new stuff and it not working out all the time. It makes me feel less anxious about trying something spontaneously. Lots of times even if something doesn't come out the way you wanted it to, it is still edible, and you learn something new.
oh wild I do intermittent fasting!! ITs funny how triggered you are by someone cooking recipes you dont like. Pretty pathetic actually. but hey keep leaving me with the engagement. The only person making money from this is me haha
@@SauceStache I want you to make money I’m subscribed I do this for fun. 🤷🏿♂️ I just like that you respond. Been subscribed for years bud. Btw I started making one of your recipes yesterday it’s still not finished.
The concept of a potato sausage reminds me so much of "kiszka ziemniaczana" (traditional in Poland) but your idea is actually so different and well, it seems much tastier than what Polish cuisine would mean by a potato sausage :D I think I might give this a go with my own twist! Thanks for another great meat substitute idea! Have a great rest of this week!
@@zednevada7362 Yeah, I did it this same way my first time, they just stuck to the foil I'd steamed them in. Then it dawned on me. I've done the same to put crispy "chicken skin" on seitan cutlets I wrap them in two layers, usually with with some seasoning between, then fry 'em up.
I’ve been watching your page for a like a month I will definitely try this I would steam them first and then add the rice paper at the end I’m definitely trying this method
Bro start using red rice yeast for color, doesn't lose the color when cook, even when is boiled. I little bit expensive but in usa should be cheap and easy to find. Hope it help you! Nice content mate !
I never have thought about yelling at you about oil, but now... I think I just wanted to yell about oil... But I will not! I like the video and will try it!
Thank you Mark for all your experiments. I feel as if I can't say this often enough 🙂THANK YOU 🙂I often reproduce your recipe in my kitchen the day you post it. You help me a lot, so glad I found you at the start of my vegan journey, now a few years ago. Your experiments help me to amaze (-> convince to go vegan) my family members who keep craving for meat/meaty structures / cheesy creamyness and meltiness . Big hug from the EU ❤.
I have been using potatoes instead of meat for a long time. In most cases it works great and i just don't need a plant based meat alternative. The only meat i actually miss in food is beef, this is not all ready to replace as it adds to the flavor of the sauce/meal, so taking it completely changes the taste
You are amazing as always! the guy I am dating loves potatoes and he is vegan. Can't wait to try these and make him try it! :) I just wanted to ask you how I can substitute the vegan bacon flakes. I live in italy, and there is not such a thing like this.
GOOD EVENING LORD STACHE! Potato sausage eh? Weird, but intriguing. Also, I recently got the chance to finally try Cilantro, and I don't have the soap gene! Was anticlimactic though because Cilantro didn't taste like anything special. Kinda like a mildly lime tasting celery leaf.
Could you maybe try streaming them first and then wrapping them in the rice paper afterwards? So you're putting the rice paper on and then throwing them in the pan?
You are a mind reader, and it's not the first time. I have been working on a potato-seitan sausage recipe recently myself. It must be an astrological phenomenon. 🙃
I tried them, don't know why they came out so dark, may have been my smoky coconut bits🤔🤣 But flavor is spot on, I left rp off, I do seitan that way, after I steam, works better. 🌱💚 from nwFL gulf
I am loving this recipe but 3 hours steaming just doesn't do it for me , maybe they could be pressure steamed for way less , what do you think SS? possible , I just dont have time to make a few sausages over that time , but hats off you always bring amazing things and I learn every video. Huge hats off to what you bring us , ML
![Eminem - Fuel (Shady Edition) feat. Westside Boogie & GRIP [Official Audio]](http://i.ytimg.com/vi/k1OquBida9s/mqdefault.jpg)
I thought this would be the "ordinary sausage" channel for a second haha
YESSSS!!! I was hoping someone would catch onto that right away!!! hahahah
I thought the same thing lmfao, I was like what!? Two videos in 1 day?
@@sythazz7164 I thought that too, lol
Well hey dere folks, and welcome back... i guesss?
I just hope he makes a video to review them!
Funny thing - Potatosausages (Erdäpfelwurscht) are a Thing in Austria. The Classic ones are mostly Potatos, but of course with Pigsfat and Casings.
But I made some Vegan Ones myself - and they where quite good.
Outstanding. Texture is meat-leafy, which I can see different applications for. I used a bit of veggie chorizo crumbles because no “bacon” bits. I personally would more sausagy seasonings-fennel seeds, sage…
Wrap them with rice paper after steaming before frying! Yessica Infante does that all the time on her recipe videos - you definitely need to watch her videos!
Greatings from Germany:)
Beans missing .
Note, the “Best By” date is not the Expiration date. That bottle is not expired.
FDA is currently in the process of changing that because people think the Best By date is an expiration date and it is causing a lot of food waste.
I bet sage would be a good herb to include
I haven't tried making a sausage yet but that looks simple to make with mostly whole ingredients. Thumbs up!
Thank you!!!
Love your channel, but it would help TREMENDOUSLY, if you would post the ingredients/recipe under the caption (you know where all the marketing stuff is). Otherwise, it's constant rewinding which is a pain when you are in the kitchen trying to make this from watching it on your phone. Thanks!
Amen! 🙃
Very true
The mistakes like the missing blade are becoming the most entertaining parts of your videos. Love the way that you keep evolving your channel!
Maybe fennel seeds would be a good add in-- since a lot of sausage recipes use fennel.
I thought the same thing. Also it needs some heat, maybe some pepper flakes.
Should help with farting.
It's a "best by" date, not an expiration date. It's just a date by which a company guarantees the quality of the shelf stable product (perishable items will have expiration dates).
They look interesting & I'll have to give them a go soon.
Have you ever made/had "Glamorgan Sausages"? A traditional vegetarian sausage from Wales; often served with "laverbread" [made from laver seaweed].
Usually the bulk of the sausage is breadcrumbs but some variations can also use mashed potatoes. Quick to make & very tasty.
Glamorgan sausages interesting, a bulky breadcrumb sausage...using mashed potatoes, I like it!
@@carollen5633 Many would classify it as more of a croquette. But I like them & a cheap, quick way to get something tasty on a plate.
I’m going to look those up
@@debbieporter1513 Hope you give them a try & enjoy them.
Instead of rice paper, roll logs well in rice flour before steaming for a shiny springy casing. 20 or 30min, 1hr will make glue.
Not expired, passed the "best buy" date. The only food with mandatory expiration dates is baby formula. The rest is totally arbitrary. I usually put rice paper on after steaming seitan. 😉
Hey Julia, did you read the article in The New Atlantis? It's called "The Secret Life of Leftovers." Great discussion about food waste in the USA.
@@LaundryFaerie No, but I don't need to. I've seen it. From dumping produce at landfills that buyers don't want, to stores and restaurants throwing out perfectly good food instead of donating it. National Geographic did a story on Borderlands Produce, where I've been getting rescued produce from for years that they keep from going to landfills. 😉
I was a butcher for years, and far from vegan, or even vegetarian, but I love cooking, and trying new foods. Thanks for presenting interesting vegan recipes, in a non judgmental way. I doubt I’ll ever give up meat, but your recipes make eating less meat for health, and environmental reasons, much easier.👍
Karma coming
Don't worry Sauce, it's not expired, "best by" just means it will not taste as good, but it's not actually spoiled or anything.
It is really useful to see you trying new stuff and it not working out all the time. It makes me feel less anxious about trying something spontaneously. Lots of times even if something doesn't come out the way you wanted it to, it is still edible, and you learn something new.
Lightlife's Gimme Lean sausage is made from mostly potato as well! It's actually really good if you add a little more seasoning to it
I wish they'd bring back the Gimme Lean "beef," which was so versatile and tasty. (And not crazy fatty like so much veggie meat now.)
I started intermittent fasting and found your channel. It’s really helping me stick to my fast. Thanks.
oh wild I do intermittent fasting!! ITs funny how triggered you are by someone cooking recipes you dont like. Pretty pathetic actually. but hey keep leaving me with the engagement. The only person making money from this is me haha
@@SauceStache I want you to make money I’m subscribed I do this for fun. 🤷🏿♂️ I just like that you respond. Been subscribed for years bud. Btw I started making one of your recipes yesterday it’s still not finished.
@@SauceStachecan you not tell if a comment is a compliment or a joke?
Wow! Mark you are always giving us new ideas. Thanks, love your cookbook btw!
It’s sad people yell at you for oils. I enjoyed the disclaimer.
More oil. I love it! I love Monica's assessments on your cooking she is so nonchalant and unbiased.
The concept of a potato sausage reminds me so much of "kiszka ziemniaczana" (traditional in Poland) but your idea is actually so different and well, it seems much tastier than what Polish cuisine would mean by a potato sausage :D I think I might give this a go with my own twist!
Thanks for another great meat substitute idea!
Have a great rest of this week!
I've never heard of _kiszka ziemniaczana._ I've heard of (and eaten) _fuszer,_ though...
Why don't add the rise paper after they're steamed?
American of Swedish background here. Potatoes are a common filler in regular ol' Swedish meat sausages, so not that surprising!
I've made some sausages similar (though using TVP not potatoes) and yeah, steam first, then add the rice paper. Looking forward to try these.
Good tip!!!
@@zednevada7362 Yeah, I did it this same way my first time, they just stuck to the foil I'd steamed them in. Then it dawned on me. I've done the same to put crispy "chicken skin" on seitan cutlets I wrap them in two layers, usually with with some seasoning between, then fry 'em up.
I’ve been watching your page for a like a month I will definitely try this I would steam them first and then add the rice paper at the end I’m definitely trying this method
Maybe wrap in rice paper just before the pan frying?
Its a old dish from Poland. Try it and youre gonna love it.
I make Oatmeal sausage, I'm going to combine some of your ideas/ingredients here and see how I like it. Thanks for sharing!
Hey! What about that calcium chloride casing? Would that hold up to the steaming process or would you just suggest going au naturel for this recipe?
It's been so long since I watched your content and really missed the unique content! Stay awesome 😎
I think sausage usually has sage and fennel in it.
Aniseed (the real stuff, rather than star anise) or fennel seeds and sage are good flavors for sausages.
a real masterpiece!! first recipe I see where I learn where smoked dulce can be added to a veggie potatoe log Ala stache !!
That is reMARKable 💚
hahah I love that!! thank you!!
This channel is amazing, I showed it to my mom and she loves it as well, great recipes
I might try it with thyme sage. Good idea and easily accessible ingredients
lol i watched one video about msg seasoning and now im getting your channel for videos, ill take it.
Thats amazing!!!
Bro start using red rice yeast for color, doesn't lose the color when cook, even when is boiled.
I little bit expensive but in usa should be cheap and easy to find. Hope it help you!
Nice content mate !
I'm always shocked about how creative your videos are!
So creative and delicious - the sausage. 😊
My husband’s grandmother made potato sausage every year for Christmas. However, hers used pork along with the potato.
We have this in Lithuania. Not everyone likes them, but it's one of the traditional dishes here
No, you don't. Artificial bacon is not a traditional Lithuanian ingredient.
@@advertiserfriendlyusername5362 I don't mean the exact recipe, jesus. I mean generally potato sausages
Jeigu apie vedarus kalbi, tai nieko panasaus cia
@@tadasbaltrusaitis8187 nežiūrėjau viso video, tsg perskaičiau bulvines dešros ir iškart asociacija
@@tadasbaltrusaitis8187 panašus konceptas tho
I never have thought about yelling at you about oil, but now... I think I just wanted to yell about oil... But I will not! I like the video and will try it!
Baked potato, in a sausage form. 😉 sounds yummy
Why not use the alginate/calcium casing on these After steaming?
Edit: I want to try parsnips in place of half of the potato for the fragrant flavor.
I feel the same about the summer sun at night.. those are sandwhich nights!! can't wait to try this recipe
Do this again but SMOKE IT! I bet these would work great smoked.
Thank you Mark for all your experiments. I feel as if I can't say this often enough 🙂THANK YOU 🙂I often reproduce your recipe in my kitchen the day you post it. You help me a lot, so glad I found you at the start of my vegan journey, now a few years ago. Your experiments help me to amaze (-> convince to go vegan) my family members who keep craving for meat/meaty structures / cheesy creamyness and meltiness . Big hug from the EU ❤.
yea, you have a winner vegan sausage, this is awesome!! I wonder if dried potato flakes would also be a good binder?
Never seen that before looks amazing brother
Hmmm, you might try adding some torula yeast, to add a meatiness.
I have been using potatoes instead of meat for a long time.
In most cases it works great and i just don't need a plant based meat alternative.
The only meat i actually miss in food is beef, this is not all ready to replace as it adds to the flavor of the sauce/meal, so taking it completely changes the taste
I tried chicken but not the potato.. New idea.. have to try it...Thanks..
Omg this is a traditional holiday food! Can’t wait to make!
I usually steam all for 20 min. and that's enough.
Maybe you could steam it then roll it in rice paper after?
Based on the name of this alone... I'm calling it... This is going to be my new favorite food
I love oil! I'm not sure you used enough!
In Poland we have potato sausage - it is a traditional dish. :)
Love it. I would have to include fennel seed and red pepper flake
Do you think these would be better if they were cold smoked before cooking?
3 2 1 Let's potato sausage!
You are amazing as always! the guy I am dating loves potatoes and he is vegan. Can't wait to try these and make him try it! :) I just wanted to ask you how I can substitute the vegan bacon flakes. I live in italy, and there is not such a thing like this.
it's just tvp (texturized vegetable protein) with flavorings
OMG yes I second this
Yup!! As others have said its just TVP. If you can get your hands on TVP with some bacon flavoring... think soy sauce, maple syrup and smoked paprika!
Thank you all 😊
I thought this was an ordinary sausage video when I saw the title
I have a migraine so maybe I missed it, but did you add fennel and sage? Because when I think of pork sausage, they gotta be there.
This is a great one!
if I make this I think I'll try adding the rice paper the following day before frying them!
This looks 👍
Love your channel 👍
Can you show us which seasonings we could use besides those used here?
Looks delicious!
Those are awesome! I love the use of dulse granules!
Wow. That's pretty cool. I want to try it.
I would like to try this with fennel!!!
I'm trying to find the video for the herbs in a jar. I looked on your other channel but couldn't find it.
Looks tasty! I’m excited to try this this! 😃👍🏾
GOOD EVENING LORD STACHE!
Potato sausage eh? Weird, but intriguing.
Also, I recently got the chance to finally try Cilantro, and I don't have the soap gene! Was anticlimactic though because Cilantro didn't taste like anything special. Kinda like a mildly lime tasting celery leaf.
You must have had an old batch. Cilantro should have quite a distinctive taste.
Could you maybe try streaming them first and then wrapping them in the rice paper afterwards? So you're putting the rice paper on and then throwing them in the pan?
You are a mind reader, and it's not the first time. I have been working on a potato-seitan sausage recipe recently myself. It must be an astrological phenomenon. 🙃
Moon wobble
I think I would probably steam them, cool them, and THEN add the rice paper. Sausage needs that casing.
Great idea, btw the way I cook just about everything with oil, it's good for you
Ugh I HATE when that happens lol (forgetting to put the blade in) 😂
Would you add any other binder to recipe? MC, wheat starch, etc.?
I tried them, don't know why they came out so dark, may have been my smoky coconut bits🤔🤣
But flavor is spot on, I left rp off, I do seitan that way, after I steam, works better.
🌱💚 from nwFL gulf
Could you steam them in a pressure cooker to cut down on time?
Again a great video from a great guy ⭐⭐⭐⭐⭐❤❤
Another great one to try. Thanks
How long do you let it sit after you steam it and do you have to let it sit in the fridge or do you let it sit out in a container in room temperature
love potato sausage!!
thank you for your ever growing repertoire of vegan foods.
I am loving this recipe but 3 hours steaming just doesn't do it for me , maybe they could be pressure steamed for way less , what do you think SS? possible , I just dont have time to make a few sausages over that time , but hats off you always bring amazing things and I learn every video. Huge hats off to what you bring us , ML
oh yeah the snake skin didnt look that pretty but I can imagine it would work if you put it on after steaming and then fry them :)
This sounds amazing, I will tray it 👍👍👍
Would you recommend steaming the sausages first _then_ wrapping them in rice paper before frying?
Im 45 years old and had no idea bacon bits didn't contain bacon.
The potato was not cooked when it was in the blender? Steaming cooked it?
I love this channel. Mark is the mad vegan scientist. LOL
I'm impressed 👍
past best before does not mean expired