The Art of Making Vegetarian Sausages

The media could not be loaded.  I had this book on Kindle for a few years, decided l would enjoy a physical copy as well. Stanley M is a master meat sausage maker/writer...but l no longer eat animal flesh...so it is nice to have a credible creator to make a book that is non animal based.

This thin book is loaded with useful information that helps me understand many of the ingredients listed in commercial food, both cooked and baked goods. The writer explains them in easy to understand manner. I never thought I would get a generous load of information from a thin vegetarian sausage book. Thank god I was curious and bought the book. Now I understand better how extender, binder, starches, gums, etc. work. I can now apply this knowledge to my cooking and baking experiments, as I often do and manipulate ingredients and create food to my desire.

If you're ready to up your vegan sausage game, get this book. You will have to deal with lots of discussion of meat, but the author is using that to explain the why's and how's of sausage craft. Plant based options are then offered. There are a bunch of interesting recipes, and the book arms you with the knowledge to improvise such that it will still work.The book sometimes reads like a collection of working notes, and there are a few mistakes and one recipe process that doesn't match the ingredients. But it's definitely worth a read.

As of late, there has been an increased focus on eating healthy and sustainable foods. 'The Art of Making Vegetarian Sausages' teaches the reader to use earth friendly ingredients such as seaweed and tofu to cook delicious and relatively easy to make sausages at home. There are 32 recipes with detailed pictures guiding the reader to recreate the technique for making items like Cajun sausage in the comfort of their own kitchen. If you are serious about eating healthy or looking to complement your vegetarian dishes, this book will enhance your meals at home.

As a meat-eater-turned-vegetarian, I often miss sausage and brats I was searching for a way to enjoy a vegetarian version, having found unsatisfactory pre-med products. Everything you need to know to make vegetarian sausage is included in this book, and I look forward to the summer grilling season armed with new recipes and ideas.

ALL OF Stanley Marianski BOOKS ARE WORTH HAVING!

Very good, like a bible of veggie-dogs!

This is by far the most useful vegetarian sausage resource I have found so far. Plenty of very good actionable information. Important details, not just the broad strokes but yet concise and absolutely simple to use. Bravo!

Muy buen libro para personas que deseen hacer embutidos veganos , fácil de entender para los que saben cocinar y con ingredientes muy naturales , este libro realmente me ha gustado mucho

It’s not really a recipe book but gives you tips and ideas on how to make vegetable sausages. I still had to do a lot of research but it certainly got my creative cooking juices flowing with great ideas

Great resource, gives a clear understanding of the how and why to making a good veg sausage.

So, as a longtime vegetarian, I'm pretty fed up with the price and variety of vegetarian sausages. I'm not looking for meaty taste or texture, but I am fairly despairing of getting the shape right and by analogy, making burgers that can be barbecued without falling into pieces. Occasionally there is something that gives a full satisfying protein hit (I only rate Taifun soya 'frankfurters' which are curiouly pleasant, but are bland in texture.)Vegetarian sausage casings are readily available now, and on this site, if you've got something to stuff them with, which the book suggests at the very least can be done with a small funnel for test batches, it's all go.The authors are experts in meat sausages and approach the subject sensibly that vegetarian sausages should mimic the ability of 'meat' versions to hold together when sliced. However they champion the idea that vegetarian sausages should be unique and evolve into a delicacy, not remain a pale taste imitation of the meat version. Most sausages are filled out with gelling agents and dry fillers such as cracker meal anyway, there's not much meat in some of them.So far I've got as far as the shopping list for tofu and tomato sausages....this includes ground up crackers, carragenan, potato flour (should be starch) and guar gum. Although I'm a little reticent about alll the extra fillers, the authors suggest that these are all natural products and commercial sausages have worse gunk in them anyway.Although there's quite a lot of theory on meat sausages, which is a bit stomach turning, it is necessary to understand the physical characteristics of how things goo together (and hopefully work out how to make up some solid burgers).There's a fair few varying recipes, but I have to focus somewhere. I'm planning a mushroom variation if the tomato version works. I'm trying the Kenwood attachment, hoping that it can be mastered reasonably easily, (with scary memories of Generation Game episodes) I'll update when I've tried it.So much commercially produced food is getting blander and monotonous that when you find a well written theoretical book like this, it's worth giving it a go! There's very little information on filled sausages on the web.After finding I can speed up pasta dough with the stand mixer, I've vowed never to buy yukky stuffed pasta again as nothing compared to shredded fried leeks and grated gruyere in hand made tortelloni, here's hoping sausages will be just as successful!

I was expecting a recipe book, but this is much more, and really explains the function of various ingredients and how to combine and use them. Perhaps I'll actually make use of the sausage maker now!!!