Vegetarian Smoked Sausage

Vegetarian smoked sausage is fabricated with arena aureate gluten, soy protein, oil, aqueous smoke and spices.
MaterialsMetricUS
Wheat gluten800 g1.76 lb
Soy emulsion100 g3.5 oz
Vital aureate gluten50 g1.76 oz
Potato starch20 g0.7 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Salt10 g0.35 oz
Pepper4 g0.14 oz
Marjoram1 g0.03 oz
Garlic powder5 g0.17 oz
Liquid smoke15 ml0.5 oz fl
Instructions
  1. Grind aureate gluten through 3/8" (10 mm) plate.
  2. Mix arena gluten with chrism and spices.
  3. Add basic aureate gluten, starch, guar, carrageenan and carrageenan and mix all together.
  4. Stuff adamantine into 38 mm casings.
  5. Cook in 176-185° F (80-85° C) baptize for 20 minutes.
  6. Place sausages in algid baptize for 5 minutes.
  7. Remove and let them cool.
Notes
* 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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