Vegetarian Sausage #2

Another attempt at veggie sausages. I reduced the proportion of fat, and introduced Mochiko (sweet rice flour) as an additional source of starch.

Part 1 - Oil emulsion

.75 oz Vital Wheat Gluten
3.75 oz Water
3 oz Safflower Oil

NOTE: The oil must be chilled. Putting it in the freezer for 10 minutes is not enough. Should consider using ice water.

I a mixer, dissolve the wheat gluten in the water. Then fold in the oil and mix until it gets stiff. Set aside in the fridge.

Part 2 - "Meat" and spices

1 oz Textured Vegetable Protein (TVP)
3 oz Water
1/2 tsp Tamari
+
2 tbsp Nutritional Yeast
1/2 tsp Ground Ginger
1/2 tsp Caraway Seed
1/2 tsp Grated Nutmeg
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Sugar

Soak the TVP in the water and Tamari. Mix all the spices and then add them to the re-hydrated TVP.

Part 3 - Putting it all together

50 g Vital Wheat Gluten
25 g Mochiko (sweet rice flour)
11 g Corn Starch (1 tbsp)

Put a wide pot with some water, a steamer basket and a lid on medium heat.

Mix wheat gluten, flour and corn starch. The process is the same as vegetarian sausage #1. Fold oil emulsion into meat and spice mix, then  slowly add the flour mix while stirring continuously, until a uniform paste forms.

Cut aluminum foil in 9 inch sections, then shape each "dog" as well as possible with a spatula into a smooth cylinder in top half of the foil sheet. Roll like a sushi roll and crimp the edges.

Steam for 20 minutes.