HIGH PEAKS PLANT-BASED SAUSAGE SUBS
AFC turns High Peaks Wild Mushroom Sausage into WILD SUBS!
Makes 5
12 oz. pkg. 5 per pack HIGH PEAKS WILD MUSHROOM PLANT-BASED SAUSAGE
MUSHROOM ONION SAUTE:
1 T. sesame oil
1/2 lg. sweet onion, peeled and thinly sliced into half rings
8 oz. white button mushrooms, washed and sliced
1/2 t. salt
fresh grind black pepper
2 t. jarred minced garlic
1- In large skillet, over medium-low heat, melt oil.
2- Add onion, mushroom and salt. Saute till wilted, stirring often.
3- Add black pepper and garlic, stirring to disperse evenly. Saute a couple more minutes, then remove from heat and set aside.
4- In a separate skillet pan-fry sausage in 1 T. light sesame oil over medium-low heat, a couple minutes on all four sides or till done to your liking.
Notes: If you’re using fresh garlic, add it along with the onion and mushrooms.
SAUCE:
1 part ketchup
1 part Daiya Creamy Italian Dressing
1/2 part prepared yellow mustard
1 t. jarred minced garlic
salt to taste
1- In bowl place all sauce ingredients. Stir to blend.
ASSEMBLY:
5 soft sub rolls/buns – I used potato bread buns
1- Spread SAUCE on both halves of bun.
2- Place 1 whole sausage in each bun.
3- Spoon MUSHROOM ONION SAUTE over sausage.
4- Spoon SAUCE over mushrooms and onions.
5- Serve whole.
VARIATIONS:
HIGH PEAKS SAUSAGE SPINACH SUB
Sausage, spinach, mustard and animal-free mayo on a sub roll! Adding a little raw takes all subs to better places!
1- Spread one half of a sub roll with animal-free mayo.
2- Spread the second half with mustard.
3- Top the mayo half with fresh spinach.
4- Top the mustard half with 1 pan-fried sausage cut in half from end to end.
5- Close, cut and serve.
HIGH PEAKS SAUSAGE APPETIZER
Sausage, daiya blue cheese dressing drizzle, maple syrup and black grind pepper! Breakfast never tasted so good!
1- Pan-fry thawed sausage in 1 T. light sesame oil over medium-low heat, a couple minutes on all four sides or till done to your liking.
2- Transfer to board, cut into 3/8-1/2 inch wide disks.
3- For individual serving: Place 1 cut sausage on an appetizer plate.
4- Drizzle with 100% tree maple syrup.
5- Run a line of Daiya Blue Cheeze Dressing over top.
6- Sprinkle with fresh grind black pepper.
7- Serve.
About THE SAUSAGE:
High Peaks don’t fry up like most animal-free sausage. Although firm, they texture more like a dense pate. At first it was off-putting, only because I wasn’t accustomed to that particular texture in a link. But it didn’t take more than two bites to settle in and like the way they finessed it. If a developer was aiming for that particular pate texture for a pate, they probably couldn’t have achieved it. High Peaks did – in a link sausage! Pate in a bun!
Although nowhere in the ingredient label does it list sherry wine, that was the flavor take-away overall. Is there sherry in this? It wasn’t just one bite; it was in every bite. Probably the porcini mushrooms are responsible.
Give them a try. HIGH PEAKS makes HIGH-END WILD MUSHROOM PLANT-BASED SAUSAGE!
PORCINI MUSHROOMS
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