Plant-Based Sausages – Kitchen Alchemy

Ingredients

• 1 Recipe Plant Based Meat
• 100g Hydrated Burger Binder
• 1 Recipe Spice Mixture (see blow)
• 7g (1 ½ tsp) Salt
• 1.5g (¼ tsp) Sugar
• 2g (1 tsp) Fennel Seeds
• 0.5g (¼ tsp) Ground Fennel
• 1g (½ tsp) Ground Black Pepper
• 3.5g (1 Tbsp) Paprika
• 2g (1 ¼ tsp) Red Pepper Flakes
• 5g (1 ½ tsp) Dried Garlic
• 7g (1 1/2 tsp) Salt
• 2g (2 tsp) Dried Sage
• 2g (1 tsp) Ground Black Pepper
• 0.5g (¼ tsp) Ground Marjoram
• 15g (1 Tbsp) Brown Sugar
• 1 Pinch Cayenne
• 1 Pinch Ground Cloves
• 10g (2 tsp) Salt
• 45g (½ cup) Broccoli Rabe, Finely Chopped
• 30g (2 Tbsp) Dried Garlic
• Distilled Water 4000g (1 gallon)(for calcium bath)
• Distilled Water 1000g (1 quart)(for sodium alginate bath)
• 20g (2 ½ tbsp) Perfected Sodium Alginate
• 40g (4 tbsp) Calcium Chloride