Vegetarian Granola Sausage

Granola is a popular snack food, known as a "flapjack" in the United Kingdom, and as a "muesli bar" or "cereal bar" in Australia and New Zealand. It consists of rolled oats, nuts, honey, that is usually baked until crisp. Dried fruits, such as raisins and dates, are sometimes added. Honey is often substituted with golden syrup, brown sugar brings more flavor than white sugar. Granola is also often eaten by those who are hiking, camping, or backpacking because it is lightweight, high in calories, and easy to store. Granola that includes flax seeds is often used to improve digestion.
Cooked rolled oats600 g1.32 lb
Flaxseed emulsion (1:2:2)*200 g7 oz
Honey (or maple)30 g1.05 oz
Brown sugar30 g1.05 oz
Dry raisins50 g1.76 oz
Dry cranberries50 g1.76 oz
Crushed pecans30 g1.05 oz
Starch25 g0.88 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Cinnamon0.5 g0.01 oz
Vanilla extract15 ml0.52 oz
  1. Rolled oats are the plain instant type of oats.
  2. Oats to water ratio 1:2.
  3. Cook for 4 minutes.
  4. Except starch, guar and carrageenan, mix all ingredients together.
  5. Add starch, guar and carrageenan and mix all together.
  6. Stuff hard into 38 mm casings.
  7. Cook in 176-185° F (80-85° C) water for 20 minutes.
  8. Place sausages in cold water for 5 minutes.
  9. Remove and let them cool.
* to make emulsion use given ratio (by weight) of ground flaxseeds : vegetable oil : water (or other liquid). Using a manual whisk or electric blender mix ground flaxseeds 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 flaxseed emulsion = 40 g ground flaxseed : 80 g oil : 80 g water

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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