Vegetarian Smoked Sausage

Vegetarian smoked sausage is made with ground wheat gluten, soy protein, oil, liquid smoke and spices.
MaterialsMetricUS
Wheat gluten800 g1.76 lb
Soy emulsion100 g3.5 oz
Vital wheat gluten50 g1.76 oz
Potato starch20 g0.7 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Salt10 g0.35 oz
Pepper4 g0.14 oz
Marjoram1 g0.03 oz
Garlic powder5 g0.17 oz
Liquid smoke15 ml0.5 oz fl
Instructions
  1. Grind wheat gluten through 3/8" (10 mm) plate.
  2. Mix ground gluten with emulsion and spices.
  3. Add vital wheat gluten, starch, guar, carrageenan 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.
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

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