Ingredients
- 1 Recipe Plant Based Meat
- 100g Hydrated Burger Binder
- 1 Recipe Spice Mixture (see blow)
- Hot Italian Sausage Spice Mix:
- 7g (1 ½ tsp) Salt
- 1.5g (¼ tsp) Sugar
- 2g (1 tsp) Fennel Seeds
- 0.5g (¼ tsp) Ground Fennel
- 1g (½ tsp) Ground Black Pepper
- 3.5g (1 Tbsp) Paprika
- 2g (1 ¼ tsp) Red Pepper Flakes
- 5g (1 ½ tsp) Dried Garlic
- Breakfast Sausage Spice Mix:
- 7g (1 1/2 tsp) Salt
- 2g (2 tsp) Dried Sage
- 2g (1 tsp) Ground Black Pepper
- 0.5g (¼ tsp) Ground Marjoram
- 15g (1 Tbsp) Brown Sugar
- 1 Pinch Cayenne
- 1 Pinch Ground Cloves
- Broccoli Rabe Sausage Spice Mix:
- 10g (2 tsp) Salt
- 45g (½ cup) Broccoli Rabe, Finely Chopped
- 2g (1 tsp) Fennel Seeds
- 0.5g (¼ tsp) Ground Fennel
- 1g (½ tsp) Ground Black Pepper
- 30g (2 Tbsp) Dried Garlic
- Casing:
- Distilled Water 4000g (1 gallon)(for calcium bath)
- Distilled Water 1000g (1 quart)(for sodium alginate bath)
- 20g (2 ½ tbsp) Perfected Sodium Alginate
- 40g (4 tbsp) Calcium Chloride
Equipment
- Stand Mixer With a Paddle Attachment
- Plastic Wrap
- Piping Bag
- Butchers Twine
- Skewers
- Non-Stick Mat
- Stock Pot
Timing
Active Time: 25 Minutes
Total Time: 4-5 Hours
Yield
Four 4oz Sausage Links
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Prepare Spherification Ingredients
Clean the blender and repeat steps 1 and 2 with the 1000g distilled water and perfected sodium alginate. Allow the sodium alginate to rest until almost all the bubbles have dissipated. Pour the sodium alginate into a tall container.
Pro Tip: distilled water is a must for this step because tap water may contain calcium that will cause the alginate to gel immediately.
In a stock pot combine the 4000g distilled water and calcium chloride. Whisk until fully dissolved.
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Prepare Meat
In a stand mixer with a paddle attachment place the plant based meat with the spice mixture of your choosing.
Mix the spice mixture into the plant based meat.
Measure out 100g of the burger binder mixture, and it to the plant-based meat and spices. Mix on low until combined, about 1 minute.
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Pipe Sausages
The sausage can be cooked into patties at this point. Follow the steps below to create links.
Roll out a three foot long double layer of plastic wrap and press out any air bubbles to make it as flat as possible.
Fill a piping bag with the sausage mixture. Pipe a 1 inch thick line of sausage down the length of the plastic wrap about 3 inches from the bottom of the plastic. Also be sure to leave about 4 inches of plastic wrap at both ends of the plastic wrap.
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Roll Sausages
Roll the bottom of the plastic wrap over the top of the piped sausage and use a bowl scraper to press the sausage into a uniform cylinder shape Locate any large air bubbles and pop them with a toothpick. Press the sausage with the bench scraper once again to remove the air bubbles.
Roll the sausage in the remaining plastic wrap.
Twist the ends of the plastic wrap and tie them off with butcher’s twine.These knots need to be very tight and double knotted. This should look like a 2 foot long sausage.
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Create Links and Freeze
Cut 4 pieces of butchers twine each 7 inches in length. Measure out the sausage links so that they will be equal in size.
Tie off each link. This will feel like the plastic wrap is about to burst. This is a good thing.
Place the entire batch in the freezer for about 1 hour or until the links just begin to freeze.
Once frozen, cut the links into individual sausages, remove any string from either end.
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Create Sausage Skin
Skewer the links and remove the plastic wrap.
Submerge the links into the thick sodium alginate solution. This should coat the link in a thick layer of sodium alginate.
Allow some of the sodium alginate to drip off before plunging it into the calcium chloride solution. Allow to set in the calcium chloride bath for 10 minutes.
Remove the links from the calcium bath and place them in a bath of fresh water to remove any calcium from the exterior.
Place the links on a sheet pan lined with a non stick mat. Dry the links in a dry oven for 1-2 hours. Alternatively they can be placed uncovered in the refrigerator for 24 hours or a dehydrator at room temp for 1-2 hours.
Once the skin has dried the sausages can be cooked just like traditional sausage, refrigerated for 1 week, or frozen for up to 1 month.
Based on 3 Review(s)
30 Comments.
I’m a little confused. Does the 400g of water end up only making 100g of the burger binder? If not why so much?
If we were to just mix up 100g of water and better burger binder in the blender it would not work. So this recipe makes more than you will need for one recipe. You will need to measure out 100g of burger binder/water mixture.
If the recipe makes more burger binder gel than we would need, can we store the rest for another time? If you can store, how Would you suggest we store it and for how long will it keep and still be functional?
It can be saved for up to a month in the refrigerator in a sealed container.
My assumption is that you need 400g of liquid in the blender in order to achieve the proper vortex to mix the powder correctly.
The marbling fat won’t come together if it’s made in too small a portion.
I have some of y’all’s gluten replacement. Will that work as a replacement for the burger binder?
Yes!
It is exactly the same product
[…] Link: Plant-Based Sausages Kitchen Alchemy DIY Plant-Based […]
[…] our Plant Based Sausages recipe a try! Whether sweet, spicy or savory, the most important part of a sausage is the texture. […]
I have purchased all products from you, unfortunately I can not get a sausage pattie to bind or a burger for that matter, it crumbles as soon as the spatula hits it! I so want to get this right, please help!!
I found that I had to increase the water content of the ‘meat’ mixture to 150%, and allow to hydrate overnight. Also, I don’t know whether it was my scale, but I found that using the volumetric measurements worked better than going by weight.
Me neither!
with the HV packet so small, not many tries left (sick of turning failures into lasagne filling)
First try, BEST SAUSAGE EVER (carnivore for 37 years, Vegetarian for the last 3 years and kind of going crazy on R&D the perfect burger patty/sausage for the last 3 years…I can finally move on!). Being a meat lover, I need the texture more than everything and this recipe will exceed your carnivore expectations. I had no distilled water, so I didn’t make the casing, also I didn’t use the beet, vinegar and cocoa powder. The sausage gets SUPER firm during cooking (low to medium heat) and will end up perfect although you would not think that before cooking (240g sausage and ZEROg crumble in the pan…and you don’t need to be gentle with the sausage, it just won’t fall apart). The sausage is also VERY VERY juicy (which is a good thing), I was far from expecting that. For the TVP, I use soy curl from butler soy curl(I buy the 12lb bulk from them), that I put in the food processor after hydration with (water/soy sauce/liquid smoke) and I think for the texture it couldn’t be better than that. I kept everything very cold during the making. Marbling fat was 50/50 powder and small crumble (food processor…parts pre-cooled in the freezer)… This recipe will convert any meat lover… I cannot wait to try with the skin.
Is burger binder the same as Methylcellulose HV?
I got the HV as recommended by Sauce Stache; extra time and $ delivery to Mex: need to get his right.
If not same, explain differences please?
HV and Burger Binder are two different types of methycellulose. Burger Binder is a much stronger gelling agent.
Is the Plant-Based Burger Marbling Fat added to the burger before also adding the Plant-Based Burger Binder?
Yes, you make the ground meat first and then add in the burger binder for sausages.
Hello Chef
im wondering how you could use a regular bean Ie: pinto bean instead of TVP because it has SOY in it would i be able to use a bean and all of the other ingredients to make a sausage or a burger? I have ordered the Plant based binder and other product from your store. also, i love watching you as well. great videos and very informative.
thank you Dakota
This would require experimentation to achieve what you are looking for. It would be a good idea to use our recipe as a starting point and adapt from there.
Hi. I am from south africa and it might cost too much to get ur products here. So can I use shop bought TVP for the plant based meat. And what do you recommend for the plant based binder. Thanks for your kindness in Sharing.
[…] 150g (½ cup + 2 tbsp) Burger Binder, Pre-Hydrated (See Recipe) […]
Oh my goodness. These were AWESOME. So delicious and juicy.
I used a package of Impossible burger plus 3 oz. of the fat mixture from the plant-based burger mix rather than making up another batch of the mix and it worked great. I used Polish sausage seasonings (garlic, marjoram, black pepper) and smoked the sausages for 3 hours in my Little Chef smoker, then threw them on the grill. Did I say they were awesome?
[…] you would like to add a skin to the outside of the hot dogs follow the steps on our Plant-Based Sausage recipe found […]
[…] of the thickened burger binder for this recipe and refrigerate the rest for future uses with our plant based sausages or plant based chikn nuggets […]
Can i add kappa carrageenan to methylcellulose to mimic burger binder until my shipment comes ?
No, that will not work.
May step 2 be skipped if sausage patties are made? I do not see step 2 being used for sausage patties.
Yes! Step 2 is only for making the sausage skin.
I would love to make scotch eggs with plant-based sausage. The meat-based recipe calls for shaping loose ground sausage around a hard boiled egg, then rolling it in bread crumbs and frying. Would it make sense to follow the plant-based sausage recipe to the point where I would get a patty, and then just shape it from there?