Italian Tempeh Sausage Recipes

Steps:

• Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool.
• Using your fingers, crumble the steamed tempeh into a bowl.
• Add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat.
• Add the remaining ingredients and stir well to combine.
• Lightly oil or line a cookie sheet or tray with waxed paper, and set aside.
• Using a 1/4 cups measuring cup to portion the sausages, lightly fill it with the tempeh mixture and gently pack it into the cup with the back of a spoon. Flip the measuring cup over on to the tray and give it a tap to release the patty.
• Form the mixture into 10 patties and chill for 1 hour.
• Lightly grease a non-stick skillet with a little safflower oil. In batches, cook the tempeh sausages until well browned on each side, about 5-7 minutes per side.
• Add more oil to the pan, if needed, to prevent the sausages from sticking.
• **You can make these sausages in larger batches and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
• Cover and refrigerate for up to 3 days, or freeze for future use.

Steps:

• Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.
• Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.
• In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.
• Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.
• In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.
• Add the tempeh mixture and cook until browned and crispy at the edges.