Meats and Sausages
Vegetarian White Tofu Sausage
White tofu sausage is made with steel cut oats, tofu, soy protein, oil and potato flour.
| Materials | Metric | US |
|---|---|---|
| Tofu | 450 g | 0.99 lb |
| Cooked steel cut oats | 400 g | 0.88 lb |
| Soy emulsion (1:4:5) | 50 g | 1.76 oz |
| Potato flour | 50 g | 1.76 oz |
| Starch | 20 g | 0.7 oz |
| Guar gum | 10 g | 0.35 oz |
| Carrageenan | 10 g | 0.35 oz |
| Salt | 10 g | 0.35 oz |
| Pepper | 4 g | 0.14 oz |
| Nutmeg | 1 g | 0.03 oz |
| Cloves, ground | 0.5 g | 1 clove |
Instructions
- Bring 1.2 liter of water to a boil.
- Add 400 g steel cut oats and simmer
- for 30 minutes. Let cool.
- Mix diced tofu, oats, emulsion and spices together.
- Add starch, guar and carrageenan and mix.
- Add flour and mix all together.
- Stuff hard into 38 mm casings.
- Cook in water at 176-185° F (80-85° F) for 20 minutes.
- Remove and place for 5 minutes in cold water.
- Remove from water and let it 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.
50 g soy protein emulsion = 5 soy protein isolate : 20 g oil : 25 g water
