Active Time: 25 Minutes
Total Time: 4-5 Hours
Four 4oz Sausage Links
In a blender add the 400g of water and begin to blend on medium speed until it creates a vortex.
Slowly sprinkle in the plant based burger binder and blend until thickened. This will have a lot of air bubbles. This is fine to use immediately as the air bubbles will dissipate during the mixing process.
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.
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.
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.
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.
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.
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.