Vegetarian Beef Style Sausage
- 2 cups vital wheat gluten
- 2 cups water
- 1 cup cooked pinto beans, rinsed and drained (or 1/2 cup pinto beans + [3 oz.] firm tofu drained)
- 1/2 cup All Purpose flour
- 1/2 cup nutritional yeast
- 1/4 cup Bragg's Liquid Aminos (bragg.com/zencart/index.php?main_page=index&cPath=5) (or Soysauce)
- 4 cloves garlic
- 1 Vege beef bouillon cube (powdered) OR (1 Tbs Vege Boulion)
- 2 Tbs olive oil
- 1 Tbs Bill's Best Beef Seasoning (www.billsbest.net/products.html)
- 1 Tbs fennel seed
- 2 tsp dried crushed red sweet pepper bits with seeds
- 2 tsp sweet paprika
- 2 tsp Oregano powder
- 1 tsp Jalapeno pepper powder (Replaces the black pepper)
- 1/2 tsp ascorbic acid (Vit. C keep color from darkening)
Blend everything except the gluten, flour and pepper bits, mix in a blender at slow to medium speed until smooth. Pour liquid into flour and mix up into dough. (Hint: If the mix is very cold, the outcome will be a softer sausage.) Knead the dough for 5 to 8 minutes folding into the center until it comes clean from the bowl. Total weight was 2.5 lbs. Divide into 12 parts at 2 7/8 oz each. Roll form into basic sausage shape to about 5 or 6 inches long. Wrap using one of the wrapping options below.
Cooking: Cook in a large kettle with a steaming rack in it and steam cook them for 45 minutes at just enough temperature to keep the water at boiling. Be sure when stacking in the cooker to cross hatch stack them so the steam has free circulation between them for even cooking.(I later made a rack to hang them vertically in the pressure canner so they did not have "Lincoln log" indentations. lol) When done cooking, place on a cooling rack until cool enough to handle.
Alternate Cooking Option: Use a pressure cooker at 10psi for 30 minutes. Stack in same as for steam cooking.
QUANTITY: 12 sausages 5" or 6" long, 1" diameter
NOTES: What happens in the cooking process – the sausages will try to expand when they get heated. This can create a significant amount of pressure which if not wrapped well will burst out of the wrappers causing the sausages to make funny shapes and have open spaces in them. Smoke flavor may be added in small amounts to get a smoked sausage.
- Heavy Aluminum Foil:
This works for a few small production runs but tends to consume a lot of foil. The length of the foil roll I used was 12 inches long. This provides cut strips with enough wraps to hold the pressure while cooking. Cut 12 foil sheets each 8 inches wide. Twist the tube ends up to prevent bursting.
After cooking and cooling, peel off the aluminum wrapper and let dry long enough to have a dry surface.
- Muslin Cloth:
9 x 4.5 inches with 1/4" seam edge. Make 12 tubes 9 x 1 1/4 inch diameter. Layout dimensions to best fit the cotton cloth. Edge bind along the ends of the tube edges first. Cut out the tube strips. Sew tubes and edge bind the sewn edge.
When using these tubes, roll up the sausages in food plastic wrap first and pull into the tube. The food grade plastic wrap I used was in a roll 12 inches long. I cut their width to an inch longer than the cloth tubes. Make sure the plastic wrap ends extend out past the cotton tube ends. Then squeeze the dough to the proper length and tie with wire tie wraps to seal the ends of the tube. Wire tie wraps are much faster to put on and take off than string. (Still exploring better options for this part of the task. Need small releasable zip ties.)
After cooking and cooling, undo the tie wraps and slide out of the cloth sleeves. Cut the plastic wrap with scissors on one end and slide off. Let dry a bit longer until cool.
The sausages may be kept frozen until you want to use them. They may be prepared in any way you like; Fried, grilled, boiled or microwaved.
The use of All Purpose flour and the beans gives the sausages a meatier texture and less rubbery gluten.
Credits: All I needed was a clue to figure this out. Thanks to Vegan Dad
vegandad.blogspot.com/2008/03/homemade-sausages.html and Felicity for the cloth wrapper idea. thriftyliving.net/2008/10/20/homemade-veggie-hotdogs/
Bob Curtice – Last upated: 9/29/2017