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Beyond Sausage Copy Cat!

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I have been wanting to make a Plant Based Sausage for a while. Really I wanted to copy the Beyond Sausage because of how good it’s casing is! Beyond Meat perfected the vegan sausage casing with the use of Calcium Alginate Casing and I figured out how to do it at home using a Spherification technic!

Buy Sodium Alginate
https://amzn.to/2nb4qt4

and Calcium chloride here
https://amzn.to/2mM8NdS

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Beyond Sausage Copy Cat Recipe

From at

https://www.saucestache.com/wp-content/uploads/2019/09/Alginate-Susage-Thumb.jpg
Prep: Cook: Yield: Makes 4 sausages Total:

Plant based Italian Sausage

You'll Need...

  • 1 Cup TVP
  • 1 tbls Pea Protein
  • 1 Cup Distilled Cold Water
  • 1 tbsp Nutritional Yeast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 1 tsp red pepper flakes
  • 1//2 tsp fennel
  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1 tbsp Coconut oil
  • 1 tbsp Canola Oil
  • 1 tsp Sun dried Tomato oil < from the jar
  • 1 tsp Marmite or Soy sauce
  • 1/2 tsp liquid smoke
  • 3 grams Methylcellulose
  • 1 gram Konjak Flour
  • for casing
  • 500ml Distilled water
  • 5 tsp sodium alginate
  • 100g Distilled Water
  • 1 tsp Calcium Chloride

Directions

  1. Mix Sodium Alginate in 500ml of water using a blender
  2. Pour in tall cup and let rest refrigerated over night for bubbles to settle
  3. Combine cold Water, TVP, and pea protein
  4. Mix well and let rest refrigerated for at least 30 minutes
  5. Add the TVP to the bowl of a stand mixer along with the oils and fats and seasonings
  6. Mix together well on low speed
  7. Add Methylcellulose and Konjak and mix for at least 10 minutes on medium speed scraping down sides if needed
  8. Roll mixture using plastic wrap into sausage shapes and place in freezer to firm up for at least 1 hour
  9. Mix 100g of water and the calcium chloride into a spray bottle
  10. using a long skewer dip sausage into alginate gel and wipe excess off allowing a thin membrane to remain
  11. immediately spray sausage with calcium then after 30 seconds dip into clean water bath
  12. Cook sausage links normally
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