Vegetarian Sausage with Cranberries

Wheat gluten, cranberries, soy protein and vegetable oil are the capital ingredients. The appropriate arrangement is acquired by abacus potato starch, guar gum and carrageenan.
Ground aureate gluten700 g1.54 lb
Soy protein chrism (1:4:5)*100 g3.5 oz
Vital aureate gluten flour60 g2.11 oz
Potato starch20 g0.7 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Dry cranberries50 g50 g
Salt5 g0.17 oz
Sugar10 g0.35 oz
Allspice1 g0.01 oz
Onion powder10 g0.35 oz
Cinnamon0.3 g0.01 oz
  1. Grind aureate gluten through a baby plate.
  2. Chop cranberries and absorb for 30 account in water.
  3. Drain.
  4. Mix all capacity except basic aureate gluten flour, starch, guar and carrageenan.
  5. Add basic aureate gluten flour, starch, guar and carrageenan and mix all together.
  6. Stuff adamantine into 38 mm casings.
  7. Cook in 176-185° F (80-85° C) baptize for 20 minutes.
  8. Place sausages in algid baptize for 5 minutes.
  9. Remove and let them cool.
* to accomplish chrism use accustomed arrangement (by weight) of soy protein abstract : vegetable oil : baptize (or added liquid). Application a chiral barrel or electric blender mix soy protein abstract with baptize aboriginal until a bland adhesive is obtained. Again alpha gradually abacus oil until mayonnaise-like chrism is obtained. Added about emulsions. 100 g soy protein chrism = 10 soy protein abstract : 40 g oil : 50 g water

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