Chocolate sausage

Chocolate sausage is combining chocolate and cherry, creamy and crunchy, all in tiny little packages, yields a marvelous delight.

Ingredients:

YIELD: 25 SERVINGS

½ cup raisins

¼ cup sweet wine, dark rum,

liqueur, or water (or a combina

tion of any of these)

1 cup walnut pieces

1 cup nondairy chocolate chips

½ cup vegan butter substitute

⅓ cup corn syrup

1⅓ cup graham cracker pieces

(the pieces should be about ¼ to ½ inch)

Method - Chocolate sausage

Soak the raisins in the wine for about 1 hour. Transfer to a blender or food processor and process into a coarse paste.

Set aside. Lightly toast the walnuts in a medium skillet on medium heat. Do not let them brown. Immediately remove from the skillet and set aside.

Melt the chocolate chips, vegan butter substitute, and corn syrup in a double boiler over gently simmering water. Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute.

Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds.

Combine the chocolate mixture, raisin mixture, and walnuts in a large bowl. Add the graham crackers and stir with a wooden spoon until evenly combined.

Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture can be easily molded (not too soft, not too firm).

Cut an 18-inch-long piece of aluminum foil and a piece of waxed paper the same size.

Place the foil shiny-side down, then place the waxed paper directly on top of it.

Place the chocolate mixture lengthwise in the center of the waxed paper and roll it into a log. Then wrap the log tightly with the waxed paper and foil. Seal, twist the edges, and refrigerate for 4 to 8 hours before serving. To serve, slice the log into thin rounds.

Store leftovers in a sealed container in the refrigerator.

Variations

• Replace the walnuts with hazelnuts, pecans, or other nut of choice.

• Replace the raisins with dried cherries or other dried fruit of choice.

• If you prefer the texture of whole raisins, add the soaked raisins and soaking liquid to the mixture without blending.