It’s that time of year when backyard barbeques are all the rage.
However, cooking for different types of eaters and dieters can be tricky.
Personal chef Shirle Hale-Koslowski knows how to cook up some fun. She sings and plays bass in a rock band called "Small Apartments."
Today, Shirle is putting down her mic and picking up her chef’s coat. She’s made summer sausages that are sure to please any guest.
"I specialize in people with special dietary needs,” says Shirle.
There’s regular pork sausage, gluten-free sausage, and now seitan sausage.
"This is completely vegan and it’s totally delicious," she explains.
To make the vegan delight, Shirle first combined vital wheat gluten, nutritional yeast, garbanzo flour, and spices.
Then, she mixed it up and topped it off with olive oil and garlic. She whisked it, and then added the wet mixture to the dry.
In a separate bowl, she combined water with Bragg.
Next, she divided the dough onto tinfoil sheets and rolled them into cylinders. She steamed for 30 minutes and the finished sausage was ready to grill!
Shirle said the meatless alternative is just as good as the real thing, and it’s easy.
"Anybody could do this," she said. "A child could do this."
It’s a new way to cook up a backyard staple that anyone can make and enjoy.
When you’re buying your sausage, keep this in mind: one link of pork sausage has about 80 calories, a link of beef sausage has 42 calories, and Italian sausage is packed with around 234 calories.