Meats and Sausages
Vegetarian Oats Sausage
Oats come as rolled (instant type), steel cut or whole grain. Steel cut oats provide the best texture and feel.
| Materials | Metric | US |
|---|---|---|
| Boiled steel cut oats | 750 g | 1.65 lb |
| Flaxseed emulsion (1:2:2) | 100 g | 3.5 oz |
| Raisins | 60 g | 2.11 oz |
| Potato flour | 50 g | 1.76 oz |
| Potato starch | 20 g | 0.7 oz |
| Guar gum | 10 g | 0.35 oz |
| Carrageenan | 10 g | 0.35 oz |
| Sugar | 50 g | 1.76 oz |
| Cinnamon | 2 g | 0.07 oz |
Instructions
- Use 1 part of steel cut oats to 3 parts of water.
- Bring water to a boil, add oats and boil at low heat for 15 minutes.
- Switch off the heat, remove the lid and let the oats to cool.
- Soak raisins in water for 30 minutes and then drain.
- Mix all ingredients 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
