Darkstream; Though my sausage making skills are at the rudimentary level (I only know how to make simple sausages that require cooking, such as breadfast sausage), I do know how TVP reacts to moisture, and what it feels and tastes like. Simply stated, it's a great fat substitute.
I would love to see some of your sausage recipes as this part of my cullinary world is so lacking, and I'm so acutely interested in it. I will be glad to share any results I have, successful or not, with you in an effort to create great sausage.
I am especially interested in pepperoni, my all time favorite cured sausage.
Thanks for the thread and your posts.
Seeeeeeya; Goodweed of the North
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