The trick to these plant-based sausages is rolling them in rice paper wrappers before steaming and grilling them. The rice paper creates a translucent coating similar to sausage casing, but without pork. These are best served with grainy German mustard (preferably stone-ground) and sauerkraut (look for unpasteurized versions or make your own), but they’re also great sliced into pieces and cooked into a tomato-based barbecue sauce with curry powder—a traditional currywurst!
Best bratwurst tips
It might seem like a lot of steps to wrap the sausages, steam them, and grill them, but if you skip the steaming, the rice paper wrappers become brittle on the grill, which isn’t necessarily a bad thing, but isn’t very sausagelike. If you skip the grilling, the outsides will be gelatinous, which is definitely not sausagelike!
To steam bratwurst, wrap each rice paper-rolled sausage in parchment paper and twist the ends like party crackers, securing each with twist ties or rubber bands. Or place rice-wrapped sausages directly on parchment-lined steamer basket, cutting extra strips of parchment to keep sausages from sticking together. Cool sausages thoroughly before removing from parchment-lined steamer basket.
Chia tips and tricks
If you don’t have ground chia seeds, grind whole seeds in a spice grinder or blender, or crush them well with a mortar and pestle. This improves the texture of the sausage. You can also use ground flaxseeds.
You can replace the walnuts with hazelnuts or make the recipe nut free by using sunflower seeds.