Mock Sausage

1 1/2 cups boiling water
2 Tbsp. soy sauce
1 cup dry textured vegetable protein granules
1/2 cup mashed firm tofu
2 tsp. crumbled sage leaves
1 tsp. marjoram
1/2 tsp. garlic granules
1/2 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. red pepper flakes
Black pepper, to taste
1 tsp. liquid smoke (optional)
1/2 cup unbleached flour

• 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.

Makes 10 patties or 20 links

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Mock Sausage

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