You're going to be surprised by Potato Sausage!

You're going to be surprised by Potato Sausage! Like seriously. This is plant based potato sausage, not the potato sausage that still has pork in it. Plant based sausage that is so good, so tasty that you will make it again... for sure!

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#saucestache

[christinabrugger]

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.

[johnsharp]

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…

[tatyboy]

I thought this would be the "ordinary sausage" channel for a second haha

[lizardmilk]

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.

[FluffyMonsterPony]

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:)

[internetshaquille]

I bet sage would be a good herb to include

[suicune]

I haven't tried making a sausage yet but that looks simple to make with mostly whole ingredients. Thumbs up!

[jackeldogo]

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!

[izzzzzz]

More oil. I love it! I love Monica's assessments on your cooking she is so nonchalant and unbiased.

[cabal]

The mistakes like the missing blade are becoming the most entertaining parts of your videos. Love the way that you keep evolving your channel!

[Intellectualust]

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.

[patsommer]

Instead of rice paper, roll logs well in rice flour before steaming for a shiny springy casing. 20 or 30min, 1hr will make glue.

[curlyredcafe]

Maybe fennel seeds would be a good add in-- since a lot of sausage recipes use fennel.

[macrumpton]

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.

[Strizzy]

I started intermittent fasting and found your channel. It’s really helping me stick to my fast. Thanks.

[Getpojke]

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.

[markvetter]

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.👍

[ivamickey]

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

[RogueAstro]

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

[seanminer]

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.