Maple Sausages & Hash

This dinner is brought to you by brunch. And by the Post Punk Kitchen! And the letter K, and the number 7.

I’ve wanted to try these maple sausages forever. And my only beef *snicker* with them is that they’re too firm. I’m like baby bear when it comes to sausages. Not too soft, not too hard. I think the Happy Herbivore Spicy Sausage has the best texture, for my money, and that’s what I prefer to make. So now I just need to figure out the ratios so I can get different flavors–because the smoky maple flavor in this sausage was fantastic! It seems sorta funny to me that when I was an omni, I hated sausage. But I totally, completely, head-over-heels adore vegan sausage.

The rest of the dinner was just a bunch of steamed kale with garlic salt and nutritional yeast on it (the most vegan-y thing in the world) and Red Flannel Hash from Vegan Brunch. I’ve made it before, and guess what? Still good.

 

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