Vegetarian Sausage with Tomato Sauce

Tomato sausage made with tomato sauce, cracker meal, tofu and textured vegetable protein.
MaterialsMetricUS
Tomato Sauce600 ml20 oz fl
Textured vegetable protein (TVP)80 g2.82 oz
Tofu100 g3.5 oz
Tomato paste30 g1.05 oz
Cracker meal200 g7 oz
Potato starch20 g0.7 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Salt10 g0.35 oz
Pepper2.0 g0.07 oz
Garlic powder5 g0.17 oz
Basil2 g0.07 oz
Thyme2 g0.07 oz
Oregano2 g0.07 oz
Onion10 g0.35 oz
Maggi® seasoning5 ml1 tsp
Instructions
  1. Mix dry TVP, diced tofu, cracker meal, tomato sauce and paste together.
  2. Except starch, guar and carrageenan, add all spices and mix.
  3. Add starch, guar, carrageenan and mix all together.
  4. Stuff hard into 38 mm casings.
  5. Cook in water at 176-185° F (80-85° F) for 20 minutes.
  6. Remove and place for 5 minutes in cold water.
  7. Remove from water and let it cool.

Available from Amazon

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.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs