Unless a Vejje recipe specifically instructs you to use DRY Vejje Sausage Mix, always hydrate Vejje Sausage BEFORE using it in your recipe.

To make one pound of finished Vejje Sausage crumbles, combine ¾ cup (4 oz.) of Vejje Sausage Mix with ¾ cup HOT water and 2 tablespoons oil of your choice.  Mix well with a spoon to fully incorporate and allow Vejje to rest for 25 to 30 minutes.  Vejje Sausage is now ready to be crumbled and used in your recipe.

To use Vejje Sausage crumbles in baked entrees, no browning of the hydrated sausage crumbles is required. To use Vejje Sausage Crumbles in non-baked entrees (such as sauces and soups), brown the hydrated Vejje Sausage Crumbles in a lightly oiled skillet on medium heat and add to your entree for about 5 minutes prior to serving.

To use Vejje Sausage on pizza or pasta, hydrate Vejje using the Vejje Italian Sausage Crumble directions on the package. Then simply crumble the Vejje Sausage on top of your pizza and bake as usual.  For pasta sauces, brown the Vejje Italian Sausage crumbles in a lightly oiled skillet over medium heat, and then add to your sauce toward the end of the cooking time.

We suggest that you use a small kitchen scale (available at grocery stores and online) and prepare Vejje Sausage using the weight by ounces – rather than cups – measurement.  Doing so will yield a more accurate measure and better replicate the recipes as tested by our team.  

Hydrated Vejje Sausage can be refrigerated for up to 7 days or frozen for up to 3 months.