vegetarian sausages

[PolishDeli]

This may seem like a strange question, but has anyone tried using Cure#1 in vegetarian meat-like dishes (e.g, sausages)?

Granted, there is no need for this as far as botulism goes. Also, there is no myoglobin in vegetarian products, so there’ll be no color enchantment.

But, vegetarian sausages do contain a lot protein and fat, whose flavors and texture are altered/enhanced by adding NaNO2. So, would it possible to get a TVP or bean-based smoked sausage to taste/feel more like the real-deal by using some Cure#1?

 

[pops6927]

If anything, it would be a great flavor enhancer! I've wondered about using TVP Chunks for making veggie sausages!

 

[HalfSmoked]

I would say just heard from the boss of the cure world. pops6927

Warren

 

[SonnyE]

This may seem like a strange question, but has anyone tried using Cure#1 in vegetarian meat-like dishes (e.g, sausages)?

Granted, there is no need for this as far as botulism goes. Also, there is no myoglobin in vegetarian products, so there’ll be no color enchantment.

But, vegetarian sausages do contain a lot protein and fat, whose flavors and texture are altered/enhanced by adding NaNO2. So, would it possible to get a TVP or bean-based smoked sausage to taste/feel more like the real-deal by using some Cure#1?

I practically have no idea what you are talking about, but you do give me ideas of ways to use up a 5 pound Chili failure I made. Way too many beans, but good chili taste.
Keep pushin, I'm almost over the edge about a stuffer. My hold out is we are not great Sausage fans, of pork sausage.
But like Kielbasa and other sorts of stuffed meats. So if vegetable type sausage recipes emerge, I might just jump off the cliff.

 

[zwiller]

TVP is interesting stuff. Worked pretty well IMO. Never did it but imagine cure would kick it up a notch. Not sure how far you can go with vegetarian sausage. IE fat. Can you use fat back/pork fat? Not sure if you are aware yet but TVP hydrates in 3 parts water. That's when it got interesting to me. 1lb TVP is becomes 4lbs "meat" once hydrated.

SonnyE same here with a stuffer. My "evil" plan is to start with chicken and turkey sausages and then some all beef smokies before fooling with pork.

 

[pops6927]

I wouldn't use any fat at all, maybe just some phosphate and seasonings. I'd like to try it as Italian Vegetable Sausages.

 

[tropics]

This may seem like a strange question, but has anyone tried using Cure#1 in vegetarian meat-like dishes (e.g, sausages)?

Granted, there is no need for this as far as botulism goes. Also, there is no myoglobin in vegetarian products, so there’ll be no color enchantment.

But, vegetarian sausages do contain a lot protein and fat, whose flavors and texture are altered/enhanced by adding NaNO2. So, would it possible to get a TVP or bean-based smoked sausage to taste/feel more like the real-deal by using some Cure#1?

Be careful if you are adding Garlic it can harbor botulism.
https://www.livestrong.com/article/485148-eating-raw-garlic-botulism/

 

[SonnyE]

TVP is interesting stuff. Worked pretty well IMO. Never did it but imagine cure would kick it up a notch. Not sure how far you can go with vegetarian sausage. IE fat. Can you use fat back/pork fat? Not sure if you are aware yet but TVP hydrates in 3 parts water. That's when it got interesting to me. 1lb TVP is becomes 4lbs "meat" once hydrated.

SonnyE same here with a stuffer. My "evil" plan is to start with chicken and turkey sausages and then some all beef smokies before fooling with pork.

Well Sam, I jumped.
I went looking and discovered aftermarket Grinder/Stuffers for the Wife's Kitchen Aid mixer. (She has the Pro 600)
I found a Stainless Steel version, and pulled my finger.
Hopefully it will work fine for my retired ways. (More time than anything else)
Hopefully, I'll be grindin, and stuffin casings soon.

I'm gonna get fat at this rate...

 

[SonnyE]

TVP - Curiousity killed the cat.
Textured Vegetable Protein
Sounds interesting. Wouldn't adding fat sort of negate the reason for using it? (Animal fat in Vegetarian Sausages.)

And as an aside, could sausage made this way be Sous Vide cooked?

(I Sous Vide a whole Kielbasa in it's package. Then I ate the whole thing by myself!
(Well except for a bit shared with my little buddy.) I was a piggy!)

 

[tropics]

I practically have no idea what you are talking about, but you do give me ideas of ways to use up a 5 pound Chili failure I made. Way too many beans, but good chili taste.
Keep pushin, I'm almost over the edge about a stuffer. My hold out is we are not great Sausage fans, of pork sausage.
But like Kielbasa and other sorts of stuffed meats. So if vegetable type sausage recipes emerge, I might just jump off the cliff.

Guess you missed this thread.
https://www.smokingmeatforums.com/threads/turkey-kielbasi-fresh-smoked.282067/
an this LOL
https://www.smokingmeatforums.com/threads/turkey-sausage-italian.282103/

 

[indaswamp]

Doesn't look too appetizing to me, but....
https://veganfoodlover.com/7-homemade-vegan-sausage-recipes/

 

[SonnyE]

Guess you missed this thread.
https://www.smokingmeatforums.com/threads/turkey-kielbasi-fresh-smoked.282067/
an this LOL
https://www.smokingmeatforums.com/threads/turkey-sausage-italian.282103/

I'll bookmark those Richie.
Ordinarily I don't like Turkey. But I am open minded and interested in making/trying new things.

Where do you get fresh collagen casings?

 

[tropics]

I'll bookmark those Richie.
Ordinarily I don't like Turkey. But I am open minded and interested in making/trying new things.

Where do you get fresh collagen casings?

https://www.waltonsinc.com/32mm-fresh-collagen-casings

 

[chopsaw]

P PolishDeli Look at some veggie burger recipes , might give you a " base " to add the seasoning you want .
Cooked black beans and lentils seem to be a common ingredient .

Ordinarily I don't like Turkey. But I am open minded and interested in making/trying new things.

I have made Tropics Italian sausage with chicken thighs ,,, it's fantastic .

 

[SonnyE]

P PolishDeli Look at some veggie burger recipes , might give you a " base " to add the seasoning you want .
Cooked black beans and lentils seem to be a common ingredient .


I have made Tropics Italian sausage with chicken thighs ,,, it's fantastic .

Oh, Thanks Chopsaw! We have an abundance of chicken thighs around here!

 

[gmc2003]

Well I just got home from work and was kind of hungry. Not so much anymore. Thanks guys

Chris

 

[SonnyE]

Well I just got home from work and was kind of hungry. Not so much anymore. Thanks guys

Chris

Whaaattt happened?

 

[gmc2003]

Here you go Sonny.



Chris

 

[SonnyE]

Here you go Sonny.



Chris

But Chris, You could have a sausage with your steak and have a meat-meat win against a vegans view. (Look! That nasty man is eating meat and meat! Bambi Killer!) And in reality, you are getting your Meat and Veggies!
Where it gets skewed to me adding Proteins or Fats to make it taste like meat.

vegetarian sausages do contain a lot protein and fat

Seems kind of weird to me. Unless they are some sort of Vegetarian Proteins or fats. (Nuts, oils) But putting bacon grease in your vegetable Bacon substitute is a fib.
I've eaten Vegetarian "Meat" before. Interesting, but look where I am today. Eating the still beating heart...

But I was wondering about the idea of using Cure #1 with, say, Beans. Not that I would. I just put some bacon in the beans and I'm happy.
But if you want to make a product to sell in a Deli case, to someone bent on Vegetarianism, it's an interesting discussion.
I've eaten Veggie Burgers, just to try them.
But still prefer a bite of beating heart.... or quiverin warm Liver.

I bet you really lost your apatite now...

 

[DanMcG]

But, vegetarian sausages do contain a lot protein and fat, whose flavors and texture are altered/enhanced by adding NaNO2. So, would it possible to get a TVP or bean-based smoked sausage to taste/feel more like the real-deal by using some Cure#1?

I'd curious as to know what you're using for the protein and fat. Nitrites need protein to work and I can't see getting enough protein with veggies to convert much.
TVP or firm tofu helps with the texture, you'll also want a gum or starch for a binder.
Never thought about nitrite and veggies before, so I'm interested in other's comments.