Does anyone know if you can use Boca sausages in recipes

[Critters2]

just like meat sausages? I mean do you just toss 'em in, or cook 'em beforehand, or what? I got a cookbook from a parishioner for Christmas, and it has a slow cooker sauer kraut and brat casserole I'd like to try--IF it'll work with Boca brats.

Any suggestions or experience? Thanks!

[MadAsHellNewYorker]

1. most things like this are precooked and shouldn't be thrown in as early

as you would the real meat. You should see how long the cooking instructions are on the box, and add them to the dish at that point of the cooking process. I know when I make soup and add those brats or other fake meats, if i add too early they become mush and loose their good texture. but if i add it in just before the dish is done for the cooking time, it comes out great. :9

[Critters2]

3. Thanks! This is exactly the help I needed.

So, I'll make the rest of the recipe in the slow cooker, and add the brats soon before eating. That should work great!

[CrispyQ]

2. I serve meat analogs separately.

I determine which is the best way to cook them, do so, & then serve them separately from my vegan spaghetti sauce, stroganoff sauce, or whatever. MadAsHellNewYorker was right. If you simmer or slow cook many meat analogs, they get soggy or mushy & change texture. Offer a nice vegan sauce over pasta, spuds, whatever, & offer your meat analogs in a separate dish, without any sauce.

[Critters2]

4. That's what I'm thinking....

cook the rest of the recipe in the slow cooker, and then cook the meat just before serving.

Thanks, this is the info I needed. I knew people in the Tofu Ghetto would know!

[flvegan]

5. Heh heh...you said "meat sausage"

Uhhh...heh heh...heh heh...

Sorry, I have nothing to add except my very best Beavis and Butthead impersonation.