Served with spicy barbecue sauce and horseradish maple mustard sauce!

Makes 32 or 64 depending on size you prefer

8 slices deli size potato bread, or pumpernickel, chilled

14 oz. tube lightlife brand Gimme Lean soy sausage, thawed and at room temperature for easy spreading

extra virgin olive oil for frying

Cut off the crusts of potato bread.

For each slice, pinch off a couple of tablespoons of soy sausage and gently spread evenly on the bread, using your fingers. Bring it to 1/8 – 1/4 inch of edges of bread, then press flat with the palm of your hand.

Drizzle a little olive oil into cast iron skillet, over medium-high heat. Place 2 soy sausage breads side by side, sausage side down, in skillet. Flatten with pancake turner and cook till browned.

Flip sausage breads over onto bread side and cook till toasted golden brown. Transfer to wire rack. Repeat with remaining breads, adding more oil to the skillet each time.

Transfer to cutting board. Cut one at time (don’t stack and cut), either into 4 squares, triangles or strips (total of 32 pieces). If you want smaller canapes, then cut each bread equally into 48 or 64 total pieces.

Spicy Barbecue Sauce: Makes approx. 1 cup

1 c. ketchup

1/4 c. Grade B maple syrup

1/2 c. ginger beer (I used Goya brand)

3 T. dark brown sugar

2 T. Balsamic vinegar

2 t. mild curry powder

1/4 t. ground allspice

light sprinkle cinnamon

freshly ground black pepper to taste

salt to taste

2 T. extra virgin olive oil

Combine all ingredients in small saucepan, over medium heat. Stir to incorporate all ingredients. Cook for about 3 minutes, stirring often.

Continue to cook, uncovered, on very low heat for about 30 minutes. Set aside till ready to use. Serve warm or at room temperature.

Horseradish Maple Mustard Sauce: Makes 3/4 cups

1/2 c. prepared yellow mustard

1/4 c. Grade B maple syrup

1 T. prepared horseradish

Combine all ingredients in small bowl. Stir well. Serve at room temperature.

Assembly: Spoon sauces into dipping dishes. Place on platter, then arrange canapes around sauces. Serve.

Notes:  If you like sausage, you’ll love these canapes. The method of frying assures that the sausage sticks to the bread: one side browned sausage, the other side a toasted pancake texture.

When you’re serving only hors d’oeuvres and not an entire meal, these canapes work great, since they’re filling.

I’ve used both potato bread and pumpernickel with good results. Just make sure you chill the bread before spreading the (room temperature) soy sausage.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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