Vegetarian Cajun Sausage

Wild rice, bell pepper, celery, hot pepper, soy protein and vegetable oil are main ingredients in Cajun sausage.
Wild rice, boiled600 g1.32 lb
Vital wheat gluten flour80 g2.82 oz
Soy protein emulsion (1:4:5)*100 g3.5 oz
Soy protein isolate20 g0.7 oz
Potato starch10 g0.35 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Onion, chopped50 g1.76 oz
Celery, finely chopped50 g1.76 oz
Red bell pepper, chopped50 g1.76 oz
Jalapeno pepper, chopped30 g1.5 oz
Parsley, finely chopped20 g2 Tbsp
Salt15 g0.52 oz
Cracked black pepper6.0 g0.21 oz
Dried thyme2.0 g0.07 oz
½ bay leafcrushedcrushed
Hot sauce15 ml0.5 oz fl
Water as neededabout 100 ml3.3 oz fl
  1. For 1 volume part of wild rice use 2 parts of water. Wild rice needs more cooking time, around 40-50 minutes.
  2. Use a mild hot sauce, for example Mexican Cholula Hot sauce.
  3. Vital wheat flour may be substituted with potato flour.
  4. Save vital wheat gluten flour, starch, guar and carrageenan.
  5. Mix rice, soy emulsion, soy protein isolate with all diced vegetables and spices.
  6. Add starch, guar, carrageenan and vital wheat gluten flour and mix all together. Add water as needed.
  7. Stuff hard into 38 mm casings.
  8. Cook in 176-185° F (80-85° C) water for 20 minutes.
  9. Place sausages in cold water for 5 minutes.
  10. Remove and let them cool.
* 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. 100 g soy protein emulsion = 10 soy protein isolate : 40 g oil : 50 g water

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages