As I was digging something out of our big freezer the other day I noticed my Tupperware container of homemade vegan sausage that I made several months back was sitting in there, so I decided to ask Betty what to do with sausage. (I usually just completely gloss over the pig section, I must admit.) There were two options that were doable and only one that looked actually like it could be good (and easy, because the other one involved making a sub for cream of mushroom soup). This was it.
I honestly don’t remember what sausage recipe I used; I’m pretty sure it was Vegan Dad’s. Whatever recipe it was, my sausages were a bit larger than the typical hot dog, so I sliced them up to make this. I served it on brown rice with a side of the Creole Lima Beans you read about yesterday.
It was very tasty. My only complaint is regarding the sausages: they simply weren’t flavourful enough, but that’s not directly relevant to this recipe.
This recipe was originally found on page 55 of the 1978 Betty Crocker cookbook.
1 tsp liquid smoke
2 T olive or other veggie oil
3 c finely chopped onions
1 16-oz can whole tomatoes (or 2 cups fresh)
1/2 tsp salt
1 lb vegan sausage, either homemade or purchased
4-6 T bacon crumbles
Fry onions in oil and liquid smoke until tender. Add tomatoes with their liquid and salt. Heat to boiling; reduce heat and simmer 5 minutes. Add sausages and simmer 10 more minutes, stirring occasionally. Serve as is or on rice.