Vegetarian Beet Horseradish with Tofu Sausage

Beet and horseradish is often served with meats and sausages. Adding tofu produces an interesting and tasty sausage of pink color. The sausage gets its tangy flavor from horseradish.
Beets, cooked and grated500 g1.1 lb
Horseradish, grated100 g3.5 oz
Tofu200 g7 oz
SPI (soy protein isolate)25 g0.88 oz
Potato flour60 g2.1 oz
Lemon juice15 ml0.52 oz
Sugar25 g0.88 oz
Salt10 g0.35 oz
Pepper2 g0.07 oz
Cinnamon1 g0.03 oz
Potato starch25 g0.88 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
  1. Slow cook whole beets until soft.
  2. Peel the skin, it slides off easily.
  3. Using a grater grate the beets.
  4. Grate horseradish.
  5. Dice tofu into 1/4" cubes.
  6. Mix beets, horseradish, tofu, SPI, lemon juice, sugar and spices together.
  7. Mix the mass with starch, guar and carrageenan and mix.
  8. Add potato flour and mix all together.
  9. Stuff hard into 38 mm casings.
  10. 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.

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