Meats and Sausages
Vegetarian Garam Masala Sausage
Aromatic sausage made with rice, apple sauce, cranberries and garam masala spice combination.
| Materials | Metric | US |
|---|---|---|
| White rice, boiled | 600 g | 1.32 lb |
| Flaxseed emulsion (1:2:2) | 100 g | 3.5 oz |
| Apple sauce | 100 g | 3.5 oz |
| Dry cranberries | 100 g | 3.5 oz |
| Sugar | 20 g | 0.7 oz |
| Potato starch | 15 g | 0.52 oz |
| Guar gum | 5 g | 0.17 oz |
| Carrageenan | 10 g | 0.34 oz |
| Cinnamon | 2 g | 0.07 oz |
| Garam masala spice | 10 g | 0.34 oz |
Instructions
- Chop cranberries and mix with apple sauce.
- Mix rice with flaxseed emulsion, add apple sauce, sugar and spices.
- Add starch, guar, carrageenan and mix all together.
- Stuff hard into 38 mm casings.
- Cook in 176-185° F (80-85° C) water for 20 minutes.
- Place sausages in cold water for 5 minutes.
- Remove and let them cool.
Notes
* to make emulsion use given ratio (by weight) of ground flaxseeds : vegetable oil : water (or other liquid). Using a manual whisk or electric blender mix ground flaxseeds with water first until a smooth paste is obtained. Then start gradually adding oil until mayonnaise-like emulsion is obtained. More about emulsions.
100 g flaxseed emulsion = 20 g ground flaxseed : 40 g oil : 40 g water
