Meats and Sausages
Vegetarian Chorizo Sausage
Chorizo vegetarian sausage is made with ground wheat gluten, soy protein, oil, garlic and smoked paprika.
| Materials | Metric | US |
|---|---|---|
| Wheat gluten | 800 g | 1.76 lb |
| Soy protein isolate | 30 g | 1.05 oz |
| Soy emulsion | 100 g | 3.5 oz |
| Vital wheat gluten flour | 60 g | 2.1 oz |
| Guar gum | 10 g | 0.35 oz |
| Carrageenan | 10 g | 0.35 oz |
| Salt | 12 g | 0.35 oz |
| Pepper | 2 g | 0.07 oz |
| Smoked paprika (pimentón) | 8 g | 0.28 oz |
| Oregano, rubbed | 2 g | 0.07 oz |
| Cayenne pepper | 0.5 g | 0.01 oz |
| Garlic (2 cloves) | 7 g | 0.28 oz |
Instructions
- Grind wheat gluten through a small plate.
- Except gluten flour, guar and carrageenan, mix all ingredients together.
- Add gluten flour, guar and carrageenan 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.
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
