Meats and Sausages
Vegetarian Sausage with Cranberries
Wheat gluten, cranberries, soy protein and vegetable oil are the main ingredients. The right texture is obtained by adding potato starch, guar gum and carrageenan.
| Materials | Metric | US |
|---|---|---|
| Ground wheat gluten | 700 g | 1.54 lb |
| Soy protein emulsion (1:4:5)* | 100 g | 3.5 oz |
| Vital wheat gluten flour | 60 g | 2.11 oz |
| Potato starch | 20 g | 0.7 oz |
| Guar gum | 10 g | 0.35 oz |
| Carrageenan | 10 g | 0.35 oz |
| Dry cranberries | 50 g | 50 g |
| Salt | 5 g | 0.17 oz |
| Sugar | 10 g | 0.35 oz |
| Allspice | 1 g | 0.01 oz |
| Onion powder | 10 g | 0.35 oz |
| Cinnamon | 0.3 g | 0.01 oz |
Instructions
- Grind wheat gluten through a small plate.
- Chop cranberries and soak for 30 minutes in water.
- Drain.
- Mix all ingredients except vital wheat gluten flour, starch, guar and carrageenan.
- Add vital wheat gluten flour, starch, 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
