Meats and Sausages
Vegetarian Potato Sausage
Vegetarian potato sausage is made with potatoes, textured vegetable protein and tofu.
| Materials | Metric | US |
|---|---|---|
| Boiled potatoes | 500 g | 0.88 lb |
| Tofu | 100 g | 3.5 oz |
| Textured vegetable protein | 100 g | 3.5 oz |
| (water for TVP) | 220 ml | 7.3 oz fl |
| Potato flour | 50 g | 1.76 oz |
| Potato starch | 20 g | 0.7 oz |
| Guar gum | 10 g | 0.35 oz |
| Carrageenan | 10 g | 0.35 oz |
| Salt | 12 g | 0.42 oz |
| White pepper | 4 g | 0.14 oz |
| Allspice, ground | 2 g | 0.07 oz |
| Onion powder | 10 g | 0.35 oz |
| Salt | 12 g | 0.42 oz |
| White pepper | 4 g | 0.14 oz |
| Allspice, ground | 2 g | 0.07 oz |
| Onion powder | 10 g | 0.35 oz |
| Cinnamon | 0.5 g | 0.01 oz |
| Dry parsley flakes | 1 Tbsp | 1 Tbsp |
| Water as needed | 100 ml | 3.3 oz |
Instructions
- Soak TVP in 220 ml of water for 20 minutes.
- Mix with potatoes, tofu and all spices (except flour, starch, guar and carrageenan).
- Add starch, guar, carrageenan, flour and around 100 ml water and mix all together.
- 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.
