Monday, October 1, 2012


This isn't my recipe - it's from Shurtleff and Aoyagi's Book of Tofu, which is just about the only book you need if you're interested in soy DIY.  While this is yummy, and a good and basic faux meat, I'm not an "I can't believe it's not sausage!" kind of person, and I think it's best if we learn to appreciate these kinds of recipes for what they really are, rather than what they're trying to be.  Serve fried soysage as part of your breakfast fry up, or in a muffin, biscuit, or burger bun.  You can also form the mixture into sausage shapes, wrap in baking parchment and foil, steam until set, and serve like hot dogs with all the trimmings.  Don't forget the ketchup and mustard!

1 1/2 cups okara
3/4 cup wholemeal flour
2 tbsp. Maggi seasoning or soy sauce
1 tsp. mustard
1/2 tsp. salt
1/4 tsp. oregano
1 clove garlic, minced
dash pepper
1-5 tbsp. milk (dairy or soy) or water

1.  Preheat oven to 180oC.  Combine all ingredients except milk or water, until well mixed.  Add just enough liquid to make a medium-firm dough.
2.  Oil the inside of a cylindrical mould (a nut loaf tin is good for this) and pack mixture in.  Cover with foil.  Place in baking pan and pour in enough water to come 2.5cm up the side of the pan.  Bake for 30 min.
3.  Allow mixture to cool in moulds, then shake out.  Cut into slices and fry like sausage.  

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