Meats and Sausages
Vegetarian Hunter Sausage
Vegetarian hunter sausage is made from wheat gluten, rice, ground flaxseeds, oil, mushrooms and spices.
| Materials | Metric | US |
|---|---|---|
| Ground wheat gluten | 500 g | 1.10 lb |
| Cooked rice | 200 g | 7.0 oz |
| Flaxseed emulsion (1:2:2) | 100 g | 3.5 oz |
| Potato starch | 20 g | 0.7 oz |
| Guar gum | 5 g | 0.17 oz |
| Carrageenan | 10 g | 0.35 oz |
| Potato flour | 40 g | 1.41 oz |
| Onion | 50 g | 1.76 oz |
| Mushrooms | 50 g | 1.76 oz |
| Oil | 30 ml | 1 oz fl |
| Potato flour (for onions) | 10 g | 0.35 oz |
| Salt | 10 g | 0.35 oz |
| Pepper | 4 g | 0.14 oz |
| Marjoram | 2 g | 0.07 oz |
| Coriander | 2 g | 0.07 oz |
| Chopped parsley | 3 Tbsp | 3 Tbsp |
Instructions
- Finely chop onion and mushrooms.
- Fry on medium heat in a little oil until onions are glassy and light yellow.
- Stir in potato flour and cook 4 minutes longer.
- Let cool.
- Except potato flour, starch, guar and carrageenan, mix all ingredients.
- Add starch, guar and carrageenan and mix again.
- Lastly, add potato flour and mix all again.
- 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 ground flaxseeds : vegetable oil : water (or other liquid). Using a manual whisk or electric blender mix ground flaxseeds 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 flaxseed emulsion = 20 g ground flaxseed : 40 g oil : 40 g water
