Director of Culinary Excellence and Quality Assurance
New Haven, Conn.
Yale Hospitality is staying ahead of the curve by proving that sausage can in fact be made from vegetables, specifically root vegetables likes turnips. Pistachios, a lesser known superfood, add texture and crunch, while seasonings such as thyme, fennel, coriander and marjoram flavor the mixture like the meat version. During a kitchen workshop on vegan charcuterie, Yale chefs Ron DeSantis and David Kuzma also prepared beet sausage, rutabaga pastrami and butternut squash rillettes.
2 lbs. turnips, peeled, divided
4 oz. pistachios, toasted and finely chopped
4 oz. shallots, minced
1 oz. garlic, minced
4 tbsp. extra virgin olive oil
1 tsp. fresh thyme
62.5 grams okara flour
2 1/2 tsp. salt
1 tsp. marjoram
1 tsp. pepper
2 tsp. coriander, ground and toasted
1 tsp. fennel seed, ground and toasted
2 tsp. vinegar
1/2 tsp. sugar
24 oz. water
6 tsp. agar agar
1. Cut 8 ounces of turnips into brunoise and reserve. Large dice remaining turnips and simmer in salted water until tender then drain.
2. In food processor, chop cooked turnips and puree until the size of coarse cornmeal.
3. In saucepan, saute turnip brunoise in olive oil with shallots and garlic until tender then chill.
4. Combine pureed turnips, sauteed turnip brunoise, chopped thyme, okara flour, salt, marjoram, pepper, coriander, ground fennel seed, vinegar and sugar.
5. In large pot, bring water and agar agar to simmer for 2 to 3 minutes. Add to turnip mixture and mix thoroughly.
6. Roll 6 1/2 ounces of mixture into small sausages using plastic film. Tie ends and place into ice water for at least 1 hour.
7. When ready to serve, unwrap and slice.