Vegetarian Chorizo Sausage

Chorizo vegetarian sausage is made with ground wheat gluten, soy protein, oil, garlic and smoked paprika.
Wheat gluten800 g1.76 lb
Soy protein isolate30 g1.05 oz
Soy emulsion100 g3.5 oz
Vital wheat gluten flour60 g2.1 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Salt12 g0.35 oz
Pepper2 g0.07 oz
Smoked paprika (pimentón)8 g0.28 oz
Oregano, rubbed2 g0.07 oz
Cayenne pepper0.5 g0.01 oz
Garlic (2 cloves)7 g0.28 oz
  1. Grind wheat gluten through a small plate.
  2. Except gluten flour, guar and carrageenan, mix all ingredients together.
  3. Add gluten flour, guar and carrageenan and mix all together.
  4. Stuff hard into 38 mm casings.
  5. Cook in 176-185° F (80-85° C) water for 20 minutes.
  6. Place sausages in cold water for 5 minutes.
  7. 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

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Spanish Sausages

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