A vegetarian blood sausage sounds absurd, and sure, it is a little crazy. However, we’re taking inspiration from the original, not attempting to recreate it. Traditionally, boudin, a regional New Orleans ingredient, is more like a rice and sausage casserole stuffed into a casing. So it makes perfect sense to take the spices and the texture of the rice and add another savory flavor. Here, smoked sun-dried tomatoes–not pork–provide the umami for this dish.
Serve it like a hot dog on a French roll with sautéed onions and green peppers. Add our N’awlins Sauce (page 89) and some celery leaves to garnish.
2 tablespoons canola oil
1 cup diced onion
½ cup diced celery
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika
½ teaspoon granulated garlic
½ teaspoon dried oregano
Sea salt flakes and cracked black pepper (to taste)
¼ cup white wine (like Pinot Grigio)
¼ cup chopped fresh parsley
2 cups smoked sun-dried tomatoes* (dry-packed)
1 cup cooked white rice
¾ cup vital wheat gluten
Heat the canola oil in a medium pan over medium heat. Add the onion and celery to the pan. Cook until the onion is translucent and beginning to brown. Add the thyme, red pepper flakes, paprika, garlic, oregano, salt, and pepper. Add the wine and allow the mixture to reduce until most of the liquid has evaporated.
Remove the pan from the heat and place the cooked vegetables into the work bowl of a food processor. Add the parsley and sun-dried tomatoes. Pulse the mixture 8 to 10 times or until it's finely chopped yet still distinct. Place the mixture into a large bowl along with the cooked rice and vital wheat gluten. Mix it all vigorously by hand for at least 2 minutes.
Pull out six pieces of foil in 4-inch sections. Place a ½-cup portion (for smaller sausages, use ¼ cup) on each foil, and form it roughly into a log shape. (No need to be too precise.) Roll the foil into a tube and twist the ends. Each sausage should be 4–5 inches long. Repeat the process until all the mixture has been used. Place the foil-wrapped sausages into a steamer basket, and steam them for 45 minutes. (Our steamer is just a metal colander that fits nicely into a stock pot.) They will plump and take shape when steamed. Remove the sausages and allow them to cool completely.
When you’re ready to serve, brush each sausage with canola oil before grilling. Grill on high for 2 minutes per side or until well-marked. Serve on a warm French roll with sautéed peppers and onions, plenty of N’awlins Sauce (page 89), and celery leaves for garnish.
Makes 6 large sausages.
*Smoke regular sun-dried tomatoes for 4 minutes using our Quick-Smoking Method (page 231) or buy them pre-smoked or add 1 teaspoon of liquid smoke just before adding in the wheat gluten.