Vegetarian Hunter Sausage

Vegetarian hunter sausage is made from wheat gluten, rice, ground flaxseeds, oil, mushrooms and spices.
Ground wheat gluten500 g1.10 lb
Cooked rice200 g7.0 oz
Flaxseed emulsion (1:2:2)100 g3.5 oz
Potato starch20 g0.7 oz
Guar gum5 g0.17 oz
Carrageenan10 g0.35 oz
Potato flour40 g1.41 oz
Onion50 g1.76 oz
Mushrooms50 g1.76 oz
Oil30 ml1 oz fl
Potato flour (for onions)10 g0.35 oz
Salt10 g0.35 oz
Pepper4 g0.14 oz
Marjoram2 g0.07 oz
Coriander2 g0.07 oz
Chopped parsley3 Tbsp3 Tbsp
  1. Finely chop onion and mushrooms.
  2. Fry on medium heat in a little oil until onions are glassy and light yellow.
  3. Stir in potato flour and cook 4 minutes longer.
  4. Let cool.
  5. Except potato flour, starch, guar and carrageenan, mix all ingredients.
  6. Add starch, guar and carrageenan and mix again.
  7. Lastly, add potato flour and mix all again.
  8. Stuff hard into 38 mm casings.
  9. Cook in 176-185° F (80-85° C) water for 20 minutes.
  10. Place sausages in cold water for 5 minutes.
  11. Remove and let them cool.
* 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

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs