Meats and Sausages
Vegetarian Cajun Sausage
Wild rice, bell pepper, celery, hot pepper, soy protein and vegetable oil are main ingredients in Cajun sausage.
| Materials | Metric | US |
|---|---|---|
| Wild rice, boiled | 600 g | 1.32 lb |
| Vital wheat gluten flour | 80 g | 2.82 oz |
| Soy protein emulsion (1:4:5)* | 100 g | 3.5 oz |
| Soy protein isolate | 20 g | 0.7 oz |
| Potato starch | 10 g | 0.35 oz |
| Guar gum | 10 g | 0.35 oz |
| Carrageenan | 10 g | 0.35 oz |
| Onion, chopped | 50 g | 1.76 oz |
| Celery, finely chopped | 50 g | 1.76 oz |
| Red bell pepper, chopped | 50 g | 1.76 oz |
| Jalapeno pepper, chopped | 30 g | 1.5 oz |
| Parsley, finely chopped | 20 g | 2 Tbsp |
| Salt | 15 g | 0.52 oz |
| Cracked black pepper | 6.0 g | 0.21 oz |
| Dried thyme | 2.0 g | 0.07 oz |
| ½ bay leaf | crushed | crushed |
| Hot sauce | 15 ml | 0.5 oz fl |
| Water as needed | about 100 ml | 3.3 oz fl |
Instructions
- For 1 volume part of wild rice use 2 parts of water. Wild rice needs more cooking time, around 40-50 minutes.
- Use a mild hot sauce, for example Mexican Cholula Hot sauce.
- Vital wheat flour may be substituted with potato flour.
- Save vital wheat gluten flour, starch, guar and carrageenan.
- Mix rice, soy emulsion, soy protein isolate with all diced vegetables and spices.
- Add starch, guar, carrageenan and vital wheat gluten flour and mix all together. Add water as needed.
- 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 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
