BROWSE THE COLGIN COOKBOOK

MOCK SAUSAGE

Makes 10 patties or 20 links.

Ingredients:
1 and ½ cups boiling water
2 tablespoon soy sauce
1 cup dry textured vegetable protein granules
½ cup mashed firm tofu
2 teaspoon crumbled sage leaves
1 teaspoon marjoram
½ teaspoon garlic granules
½ teaspoon onion powder
½ teaspoon thyme
½ teaspoon salt
½ teaspoon red pepper flakes
Black pepper, to taste
1 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
½ cup unbleached flour

Instructions:
In a bowl, pour the water and soy sauce over the textured vegetable protein. When soft, add all the other ingredients, except the flour, and mix well. When the mixture is cool, add the flour. Mix well, then shape into 10 thin patties or 20 small sausage links. Steam-fry in two batches in a lightly oiled heavy frying pan over medium heat, covered, until firm and browned (7 to 10 minutes per side for patties; at least 20 minutes total for links). These can be refrigerated or frozen for later use. To reheat, place in a covered, lightly oiled skillet with a few tablespoons of water and cook over high heat until the water has evaporated.