I never thought I'd put those two words together: carrot and sausage. But somehow, through the magic of peanut butter, it works.
This unbelievable recipe comes from the tiny cookbook entitled "Vegan Made Simple" published by Parragon/lovefood. Anyway, it's the type of cookbook you might see on the discount table or in a garage sale. You know, the little book that no one notices because it doesn't cost $45.00 and it's not wrapped in a glossy book jacket. Check it out on Amazon and see for yourself. (As I write this, you can purchase a used copy for $3.95!)
Every single recipe I have tried from this gem of a cookbook has been remarkable. Asparagus Walnut Lasagne, Thia Noodle Soup, and a Raspberry Chocolate Cake are just three of the recipes that I have made. This carrot sausage recipe is really unusual, but seriously, good enough for company.
I actually bragged about this unusual meal at my workplace, and then brought some leftovers in for my friends to try. Great reviews from all the meat-eaters, and one perfect suggestion - these could benefit from some type of drizzle or dipping sauce....maybe something mustardy? With the cilantro and peanut butter, they have a slight Thai feel, so keep that in mind.
Here's what you need (my modifications are included here)
1/3 C minced red onion
1 garlic clove, minced
1/2 fresh jalapeno, seeded and minced
1 t cumin
4 C shredded carrots
1/2 t salt
3 T chunky peanut butter
1/2 C fresh cilantro, minced
2 C bread crumbs (1 C seasoned and 1 C Panko)
Here's what you do:
Saute the onion, garlic, jalapeno and cumin in a bit of olive oil.
Add the carrots and salt, cover the pan and continue to cook until the carrots are soft.
Add the peanut butter and stir it in until it's all melted. Remove carrot mixture to a large bowl.
Mix in the cilantro and then add the two types of bread crumbs. Use your hands to form 8 sausages. Set on parchment paper in the fridge to rest for at least one hour.
Carefully brown the sausages in a tiny bit of oil until brown on most sides and cooked through.