I found the suggestion for this vegan sausage in the book „ WURST & KÄSE VEGAN SELBST MACHEN“ written by Hildegard Möller. I have adapted the recipe to my personal taste and changed it accordingly.

INGREDIENTS (for about 450 g vegan sausage)

• 100 g white Tofu ( from the asian market)
• 150 ml beetroot juice
• 40 ml neutral oil ( for example sunflower oil)
• 1 ½ tablespoons tomato paste
• 2 tablespoons nutritional yeast
• 1 bay leaf
• 3 allspice
• 2-3 teaspoons smoke liquid
• 1 tablespoons onion powder
• 2 tablespoons garlic powder
• ½ teaspoon coriander powder
• 1 tablespoon paprika
• 2-3 teaspoons salt
• 1 teaspoon pepper
• ½ teaspoon mustard powder or mustard seeds
• 1 teaspoon guar gum
• 25 g long grain rice (cooked)
• 100 g gluten powder

PREPARATION

• Chop the tofu
• Mix all ingredients (EXCEPT rice and gluten powder) in your kitchen machine or your smoothie maker
• Put the tofu mixture in a bowl
• Knead the tofu mixtur with the rice and the gluten powder till you get an elastic dough
• Form a sausage
• Wrap it in baking paper and lock it on both ends like a bonbon.Tie it with a thread.
• Pour water in a pot ( about 2-3 cm/0,8-1,2”) and bring it to boil
• Put a steamer on the pot, put the sausage inside
• Downshift heat, the water should simmer
• Attenuate the sausage (covered ) for 1 hour
• Unwrap the baking paper
• Let the sausage cool down.
• Wrap in clingfilm
• Let it rest for 1 day in the refrigerator.
• Slice it and enjoy!