Meats and Sausages
Vegetarian Bread Crumb Sausage
A basic sausage that can be served cold or hot. Bread crumbs are a great filler material which is often added to sausages.
| Materials | Metric | US |
|---|---|---|
| Plain bread crumbs | 250 g | 0.55 lb |
| Water | 400 ml | 13.3 oz fl |
| Soy emulsion (1:4:5)* | 200 g | 7 oz |
| Vital wheat gluten flour* | 50 g | 1.76 oz |
| Potato starch | 10 g | 0.35 oz |
| Guar gum | 10 g | 0.35 oz |
| Carrageenan | 10 g | 0.35 oz |
| Salt | 5 g | 0.17 oz |
| White pepper | 2 g | 0.07 oz |
| Allspice | 1 g | 0.03 oz |
| Onion powder | 10 g | 0.35 oz |
| Chopped parsley | 2 tablespoons | 2 tablespoons |
Instructions
- Soak bread crumbs for 20 minutes in 400 ml of water.
- Mix bread crumbs, soy emulsion and spices together.
- Add starch, guar, carrageenan and vital wheat gluten flour and mix all together.
- Stuff hard into 38 fibrous 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.
- * People allergic to gluten may replace vital wheat gluten flour with potato flour.
Notes
* to make emulsion use given ratio (by weight) of soy protein isolate : vegetable oil : water (or other liquid). Using a manual whisk or electric blender mix soy protein isolate with water first until a smooth paste is obtained. Then start gradually adding oil until mayonnaise-like emulsion is obtained. More about emulsions.
200 g soy protein emulsion = 20 soy protein isolate : 80 g oil : 100 g water
