Recipe: Salsicca (Vegetarian Hot Italian Sausage)

Salsicca (Vegetarian Hot Italian Sausage)
alt.food.vegan/MrFalafel (2001)
Yield: 10 patties or 14 - 20 links or equivalent to 1 lb sausage

1/2 cup plus 2 tbsp vegetable broth, heated and still very warm
1/4 cup dry red wine
1 tbsp tomato paste
1 cup textured soy protein granules (tvp)
1 tsp roasted sesame oil
1/4 lb medium-firm tofu, mashed

Seasoning Mixture:
1 tbsp minced fresh garlic
1 1/2 tsp fennel seeds, crushed
1 tsp red pepper flakes
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup pure gluten powder (vital wheat gluten)

Mix the broth with the wine, tomato paste and sesame oil in a small bowl. Stir in the textured soy protein granules and allow to soak for about 5 minutes.

Add the tofu and seasonings.

The gluten powder should not be added until the mixture is cool (otherwise it creates 'strings'). To speed this up, you can spread the mixture out on a plate to cool in the refrigerator.

When the mixture is cool, add the gluten powder and mix well with your hands.

Press firmly into 10 thin patties or 14-20 firm links.

Steam on a plate or steam basket (with little holes) over simmering water for 20 minutes.

These can now be browned right away or refrigerated/frozen for later.

To brown, use a non-stick skillet with a little olive oil or brush all the sides with a little olive oil and grill on both sides.