Vegan Sausage Basic Information

Binders

  • Egg Replacers
  • Wheat Flour
  • Rice Flour
  • Cornstarch
  • Potato Starch
  • Tapioca Starch
  • Wheat Starch
  • Potato Starch, Sweet Potato Starch
  • Soybean Flour
  • Chickpea Flour
  • Mung Bean Flour
  • Tofu
  • Soy Protein Powder
  • Cooked White Rice
  • Cooked Brown Rice
  • Cooked Wild Rice
  • Cooked Pilaf / Mexican Rice / Paella Rice
  • Bread Crumbs
  • Dry Soy Milk Powder
  • Dry Soy Curd Powder
  • Cooked CousCous
  • Mashed Chickpeas
  • Mashed Soybeans
  • Mashed White Beans
  • Mashed Black Beans
  • Mashed Red Beans
  • Mashed Lentils
  • Potatoes
  • Dry Potato Flakes
  • Sweet Potatoes
  • Taro
  • Yam
  • Yucca
  • Quinoa
  • Rolled Oats
  • Rolled Rye
  • Pearl Barley
  • Job’s Tears
  • Other Grains & Legumes

Primary Liquids:

  • Vegetable Broth
  • Mushroom Broth
  • Tomato Soup
  • Plant Milk
  • Dry White Wine
  • Dry Red Wine
  • Sweet White Wine
  • Sweet Red Wine
  • Apple Vinegar Drink
  • Apple Juice
  • Orange Juice
  • Other Fruit, home-Juiced
  • Brandy
  • Marsala
  • Rice Wine
  • Sake
  • Strong Wine
  • Plum Wine
  • Aquavit
  • Vodka
  • Gin
  • Amaretto
  • Flavorful or Sweet Wine
  • Coconut Milk
  • Enchilada Sauce
  • Tomato Sauce
  • Pureed Tomatillos
  • Pureed

Flavorings which Add Moisture:

  • Vegan Fish Sauce
  • Vegan Oyster Sauce
  • Vegan Hoisin Sauce
  • Soy Sauce
  • Worcestershire
  • Maple Syrup
  • Brown Rice Syrup
  • Maltose
  • Molasses
  • Agave
  • Rice / Red / Malt / Black Vinegar
  • Lemon or Lime juice
  • Adobo Sauce
  • Chipotle Sauce
  • Sambal Olek
  • Sriracha
  • Marmalade
  • Savory Jams & Jellies
  • Tahini
  • Natural Peanut Butter
  • Sesame Oil
  • Peanut Oil
  • Olive Oil
  • Wasabi Oil
  • Franks Red Hot
  • Thai Sweet Chili Sauce
  • Thai Red/Green/Yellow/Panang/Massaman Curry Paste
  • Korean Gochujiang Chili Paste
  • Bulldog Katsu Sauce
  • Mustard
  • Liquid Smoke
  • Vegan Dressings
  • Vinaigrettes
  • Tomato Paste
  • Sun-dried Tomatoes Pureed
  • Minced Fruits
  • Fruit Purees
  • Minced Vegetables
  • Vegetable Purees
  • Minced Fruit Reductions
  • Minced Vegetable Reductions
  • Minced Fig
  • Minced Date
  • Minced Prunes
  • Other Minced dried Fruits
  • Vanilla Extract
  • Maple Extract
  • Almond Extract
  • Other Extracts

Seasonings:

  • Salt
    • Pickling Salt
    • Kosher Salt
    • Salt without Additives
    • Sea Salt
    • Table Salt
    • Flake Salt
  • Pepper
    • Black pepper
      • Finely Ground
      • Coarse Ground
      • Cracked, Whole
    • Ground White pepper
    • Dried Smoked Pimento Powder
    • Dried Smoked Paprika Powder
    • Finely Ground Cayenne
    • Finely Ground Korean Chili Powder (For KimChee)
    • Coarse Ground Korean Seedless Chili Pepper Flakes (For KimChee)
    • Sichuan Chili Powder
    • Chili Flakes with Seeds
    • Roasted or Flash-Fried Chili Flakes
    • Fresh Chili Peppers
    • Dry-Roasted Fresh Chili Peppers
  • Sugar (Adjusted with Fruits and Liquid Sweeteners
    • Raw Sugar
    • Morena Sugar
    • Light Brown Sugar
    • Dark Brown Sugar
  • Spices & Other Seasonings
    • 5-Spice Powder
    • Paprika Powder
    • Chili Powder
    • Curry Powder
    • Cracked Fennel Seeds
    • Crushed Mustard Seeds
    • Crushed Celery Seeds
    • Crushed Caraway Seeds
    • Crushed Toasted Cumin
    • Ground or Crushed Coriander Seeds
    • Ground or Crushed Star Anise Seeds
    • Ground Cinnamon
    • Dried or Fresh Zest from Lemon, Orange, or other fruit
    • Fresh or Dried Thyme
    • Fresh or Dried Oregano
    • Fresh or Dried Savory
    • Fresh or Dried Marjoram
    • Fresh or Dried Sage
    • Fresh or Dried Rosemary
    • Fresh or Dried Parsley
    • Fresh or Dried Cilantro
    • Fresh or Dried Basil
    • Minced Lemongrass
    • Mined White, Red, or Yellow Round onion
    • Onion Powder
    • Minced Green Onion
    • Minced Shallots
    • Fresh Minced Garlic
    • Granulate Garlic Powder
    • Fresh Grated Ginger
    • Dried Ginger Powder
    • Ground Allspice
    • Ground Cloves
    • Ground Nutmeg
    • Ground Mace
    • Ground Cardamon
    • White Sesame Seeds
    • Toasted White Sesame Seeds
    • Black Sesame Seeds
    • Seasoning Salt

**Some dried spices like curry powder, etc, perform best if they have been “bloomed” in hot oil for a minute first, then cooled and added to the mixture

  • Fruit
    • Fresh or Dried Apples
    • Fresh or Dried Apricots
    • Fresh or Dried Mango
    • Fresh or Dried Papaya
    • Fresh or Dried Guava
    • Pears
    • Fresh or Dried Peaches
    • Fresh or Dried Coconut
    • Plums
    • Prunes
    • Raisins
    • Dates
    • Berries
    • Any other Suitable Fruits which can freeze and be ground up, and which cook well
  • Other Vegetables
    • Sun Dried Tomatoes
    • Roasted & Peeled Bell Peppers
    • Tomatoes
    • Tomatillos
    • Spinach
    • Corn
    • Peas
    • Soy Beans
    • Mushrooms
    • Collard Greens
    • Turnip Greens
    • Beet Greens
    • Various Kales
    • Water Chestnuts
    • Baby Eggplant
    • Other Ingredients
    • Pine Nuts
    • Walnuts
    • Chestnuts
    • Pecans, other nuts
    • Vegan Cheese Cubes
    • Preserved Seaweed
    • Fresh Seaweed
    • Sushi Nori Seaweed
    • Wasabi
    • Pesto
    • Kimchee
    • Peanut Butter
    • Ketchup
    • Saracha Chili Sauce
    • Chili-Garlic Sauce
    • Sweet Chili Sauce
    • Korean Chili Paste
    • Curry Paste
    • Shredded Coconut
    • Vegetable Soup Powder
    • Preserved Vegetables
    • Pickled Vegetables
    • Salted or Fermented Black Beans
    • Fermented Soybeans
    • etc…

For Example:
Chinese-style Sausage  – Ingredients ground coarsely, with sugar and 5-spice seasoning, soy sauce, strong rice wine, and select some ingredients like Shitake Mushrooms, Pickled Plum, Mung Beans, Soy Flour, Sesame Oil, Cooked Daikon, etc

A Satay Sausage might have Coconut Milk, vegan fish sauce, some lime juice, and liquid smoke as the liquid, with Peanut Butter, Lemon Grass, Fresh Chili Pepper, and Fresh Basil as special flavors, along with sugar, and black pepper, and then some vegetables you like

A Thai Curry Sausage may have Bloomed Curry Powder, With Coconut Milk and vegan Fish Sauce as the Liquid, with added Fresh Galangal or some Garam masala, Fresh Chilies, Fresh Lemon Grass, and some cooked minced Baby Eggplants or bamboo shoots etc

Korean-style Sausage may have Kimchee, vegan fish Sauce, Korean guochujiang Chili
Paste, Sesame Oil, White Sesame Seeds, Black Glutinous Rice Vinegar, Molasses, and vegetable Soup powder

A Korean BBQ Style Sausage might have Fresh Ginger, Fresh Garlic, Sugar, soy sauce,
Fresh Crushed Pear, Sesame Seeds, Sesame Oil, Fresh Green Onion, Coarse Black
Pepper, Pear Juice etc

A Japanese-style Sausage may have some Grated Wasabi, Sesame Oil, Toasted Sesame
Seeds, Brown Sugar, Dried Sushi Nori Seaweed, with Soy Sauce, Sake and Mirin, etc

A Lemon Pepper Sausage might have Lemon Juice & Sake, Lemon Zest, White pepper, Black pepper, Garlic powder or Fresh Garlic, Flake Salt, and Vegetable Soup Powder etc
Forming your Sausages:

  • Stuff them into vegan sausage casings
  • Form them into patties using a Round Jar Lid Lined with plastic Wrap Patty
  • Portions in Plastic, placing Plastic or Parchment in between patties & Freeze them
  • Roll them in a Sausage Link Style with plastic wrap
  • Roll with a bamboo Sushi mat, Lay Plastic wrap on mat, add Sausage, and Roll into desired Shape
  • Wrap them with a Lettuce or Cabbage Leaf, then with plastic wrap
  • Wrap them with a Sheet of Soaked Dry Bean Curd, fold the ends in then roll it up, tie it with string if needed
  • Wrap them with a Soaked Rice Sheet
  • Wrap with Plastic, then with Aluminum Foil
  • Wrap with Sushi Nori Seaweed, then in plastic or cheese cloth
  • Wrap it in cheesecloth
  • Make Sausage links from Plastic
    • Unroll a very long sheet of plastic wrap
    • Spread your sausage mix in the middle
    • Roll it into a long tube
    • Twist the plastic to the right on one end, and tie it with cotton string
    • Make Sure the Sausage is pressed towards the tied end, so there are no air bubbles
    • Pinch the sausage about 6-15 cm from the end, and twist it to the left and tie it with string against the sausage tightly
    • Squeeze the sausage out if about 1 or 2 cm of the plastic after the last string
    • knot, and tie another sting there to begin the next sausage
    • continue the procedure, twisting in the opposite direction between each sausage link, until
      you’ve completed an entire chain, freeze
    • You can then simply cut between links to use desired amount of sausage for meals

**Sausages with Seitan need to be wrapped in a method that gets cooked in water or under pressure first

**Sausages not made with Seitan can be frozen immediately after making, then thawed & cooked, or just cooked immediately after making

**Some Sausages not made with Seitan that may tend to fall apart, may benefit from boiling or steaming first, while wrapped

*Frozen Sausages which are wrapped in plastic should be thawed before removing plastic, or else the plastic may stick and go unseen

*You can Steam them in a Bamboo steamer

*If it was not wrapped in plastic, you can Fry the frozen sausage directly in the skillet (add a little water and cover them for the first half of cooking.then uncover and complete the cooking after the water evaporates)

*You can Fry them and break them up for use in other dishes

*You can also Boil them in water without the wrapping

*You can Unwrap them and set them in the rice cooker, while its cooking rice

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