How to make soy "Sausage" at home?

Answer 1

not soy but sounds great:
Savory Breakfast Sausage
Submitted by Paula

Ingredients:
2 cups black-eyed peas (15 1/2 oz can, un-drained)
1/2 cup potato flour*
One 4 oz. can of mushroom (drained), finely diced OR 1/4 very finely chopped fresh mushrooms
2 teaspoons onion powder
1 Tablespoon tomato paste
1 teaspoon crushed fennel
1 or 2 dashes crushed red pepper flakes
1 teaspoon basil
1 or 2 sprigs parsley, finely chopped
1/8 teaspoon pepper
1 teaspoon crushed rosemary
1 teaspoon sage
1/2 teaspoon salt
oil for frying
Directions:
Mash black-eyed peas and potato flour together in bowl. Add mushrooms together with peas and potato flour. Roll about 10 or so sausage shapes out of the mixture.

Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well.

In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)

Serve hot and enjoy! Makes about 10 links.

*Make sure to use a gluten free potato flour if you are a celiac/allergic to wheat, such as Bob's Red Mill Potato Flour. If you are not sensitive to gluten, you can substitute the potato flour with regular wheat flour.

Comments: This recipe is a favorite! It is wheat free, gluten free, soy free, and corn free!

If you would rather have patties for a vegan burger, these work great that way as well.

Make sure that the end mixture is not runny. This might happen if the un-drained can of black-eyed peas contains too much liquid (the liquid in a can of beans vary from brand to brand.) If yours is too runny to shape into sausage or patty shapes, add more flour until you can work with it. And this is why you should drain the mushrooms, if you're using canned mushrooms, otherwise there is way too much liquid.

Salsicca (Hot Italian Sausage)
Meat - Offal - -

INGREDIENTS

1/2 cup plus 2 T vegetable broth, heated and still very warm
1/4 cup dry red wine
1 T tomato paste
1 cup textured soy protein granules (TVP)
1 t roasted sesame oil
1/4 lb / 115 g medium-firm tofu, mashed
Seasoning Mixture


1 T minced fresh garlic
1 1/2 t fennel seeds, crushed
1 t red pepper flakes
1 t salt
1/2 t freshly ground black pepper

1/2 cup pure gluten powder (vital wheat gluten)

METHOD
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.


NOTES
From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.