www.sausagemaking.org

Does anyone have any suggestions on vegan sausages? (not for myself to eat, of course!). I'm interested in if they could be smoked. They have to be totally vegtarian, i.e. no ingredients from animals or dairy products.
I understand that the casings could be a real problem.

Hi Grisell,

I understand that the casings could be a real problem.

Absolute "no-no". The only thing I cold think of would be to stuff cling film rolls, poach till firm, and then unwrap and fry afterwards.

As to what to use as a filling!!! I think there are some meat substitutes made from fungus such as quorn, but that contains albumen, so is "out" for vegans. Reconsituted TVP might work, possibly bound with lentil paste such as is used in vadais. Actually, maybe that kind of dish might be a functional equivalent. Things like felafel or vadais, which stick togther by being a puree, mixed with tasty chopped vegetables.

Not my tasse de thé, but then I'm a carnivore.

Maybe a Glamorgan Sausagemade with vegan cheese and vegan egg substitute?

wheels wrote:Maybe a Glamorgan Sausagemade with vegan cheese and vegan egg substitute?

My first thought was "Brilliant!!" and then I started wondering about vegan cheese. Would that have to be made from soy milk? And one still comes back to the casing. Collagen is animal based.

While not all vegans agree, some are so strict that they won't eat honey, as it involves the use of bees.

Glamorgan sausage isn't cased Ian. I don't know what's in vegan cheese, I'm guessing some form of soya? Here's one producer's website:

http://www.buteisland.com/index.htm

It's available online in France from:

http://www.didoo.fr/boutique/liste_fami ... fr&num=281

Phil

Thanks, guys! I was thinking of some of my relatives who are vegans. It seems hopeless. There are just not any casings. I give up, glad that I eat meat.

What about fibrous casings????

What? Where?

grisell wrote:Thanks, guys! I was thinking of some of my relatives who are vegans. It seems hopeless. There are just not any casings. I give up, glad that I eat meat.

High volume commercial hot dog producers use a cellulose casing that is automatically stripped after the product is steamed, you may be able to get some of these, but not sure where on a low volume basis.

Example from these folks:

http://www.dewied.com/casings_cellulose.html

Thanks a lot! I'll look into it.

This is from memory, so some of the proportions might be wrong - check the notes with the ingredients. Also, the cooking time might need experimenting with. Some day I should write this recipe up properly.

"British banger" sausages:

Wet:
3oz tofu
1 cup water (may require 2 - start with 1, add more if need be)

Dry:
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 tsp salt (add more to taste)
1 tsp msg
1 tsp white pepper
1 tsp black pepper
1 tsp nutmeg
1/2 tsp mace
1/2 tsp ginger
1/4 tsp allspice
1 tbsp sage
1/2 tsp marjoram

* Blend all wet ingredients together
* Put dry ingredients in a mixer, and slowly add wet ingredients. If the "dough" doesn't form a consistent mass, add more water until it does.
* Wrap in clingfilm, and tie off the ends.
* Boil in water for 45 minutes.

All sorts of different sausages can be made by adjusting the seasoning - I usually base my spice mixes from the recipes for meaty sausages here. You need a lot to compensate for the blandness of veggie food.

Welcome to the forum. Great post

Phil

Thanks a lot! My sister is vegan (maybe she was deterred from her brother's habits).

I will try this to her birthday in June. Thanks!