Victor Sausage

Materials	Metric	US
bread crumbs	120 g	0.22 lb.
water for bread crumbs	200 g	0.44 lb.
textured vegetable protein	100 g	3-1/2 oz
water for TVP	300 g	0.66 lb.
oil emulsion*	200 g	0.44 lb.
potato starch	25 g	5 tsp

Ingredients per 1000g (1 kg) of meat

salt	10 g	1-1/2 tsp
pepper	2 g	1 tsp
garlic	3.5 g	1 clove
small chopped onion	50 g	1 onion
carrageenan	10 g	2 tsp

Instructions

1. Soak TVP in water for at least 30 minutes. Soak bread crumbs in water.
2. Mix bread crumbs, TVP, starch, salt, carrageenan and spices.
3. Add oil emulsion and remix everything together.
4. Stuff into 32 mm casings.
5. Cook in water at 176 F (80 C) for 20 minutes.
6. Cool in cold water.
7. Keep refrigerated.

Notes