Italian Sausage Recipe

Reviewing this book will be our focal point and I will begin with what I believe to be the gluten sausages since this is my favorite variety of meat replacements due to its versatility. I will be also experimenting with my own variety of these recipe’s but I will make sure I let you know what I do different incase you want to stick to the standard.

I took the finished product from this recipe and instead of placing in aluminum foil then cooking it, I first used a meat grinder and had it blended up in a “plant casing” I found on the internet. I have been to experiment with this for quite some time now. this recipe is a real “banger”!.. (see what I did there). I only mildly changed what was put in by replacing the dried basil with triple the amount of fresh basil and adding a small amount of fresh thyme.

It may look like a complete mess but I promise its “organized chaos”. take one cup of Vital wheat gluten and blend it with the rest of your dry ingredients mix in a bowl with wet ingredients and mix. when working with gluten its important to remember that the more you mix and put pressure on the dough the tougher in texture quality it becomes, so work it just enough to give it form before you break it to go in  I found this recipe to be simple, I like simple recipes because they leave lots of room for personal flavor and artistic licensing. I as a bonified hypocrite I always recommend what I have the hardest time doing; making the recipe without change first then change what you want about the second time around. 

This is about what it should look like when you start to press it into the meat grinder. If you are not using a meat grinder you should work the dough to your preference before steaming them in a foil twist.