Easy to make.

This sausage is by far, the best sausage I have ever made and it is even better than the store-bought ones you see on the market. Enjoy it!

Enough chitchat! Here is the recipe!


• 2 cups of TVP
• 3 tablespoons (or more) of vital wheat gluten flour
• 1/2 cup of vegetable oil
• Salt to taste (approximately 2 shallow tablespoons)
• 1/2 cup of dry white wine
• 2 tablespoons of a mix of dried oregano, dried parsley, and dried rosemary
• 1 tablespoon of smoked paprika
• 1 teaspoon of red chili flakes
• 1/4 teaspoon of liquid smoke or to taste
• 1 teaspoon of onion powder
• 2 teaspoons of mushroom powder
• 1/2 tablespoon of garlic blend (recipe below) or 2 minced garlic cloves
• 1/4 teaspoon of black pepper
• 2 tablespoons of barbecue sauce
• 3 tablespoons of tomato paste
• 1 teaspoon of lemon juice (optional but recommended)


  • 1.
    Pass the TVP through a sieve, discard the dust, transfer the TVP to a large bowl.
  • 2.
    Add all the ingredients except for the vital wheat gluten flour.
  • 3.
    Mix very well to combine.
  • 4.
    Cover the bowl and let it rest for 30 to 40 minutes.
  • 5.
    Add the vital wheat gluten flour to the mixture, stir to combine, then blend it very well using a hand blender or a food processor.
  • 6.
    Shape the sausages, then shallow fry them on medium-low heat for about 5 to 7 minutes on each side.
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