Best Veggie Agar Agar Sausage. Vegan sausage Vegetarian sausage recipe at home

Vegetarian sausage recipes

Sometimes you want sausages, you go to the store, and because of nothing to do, you start to read what it is made of ... And it's also good if the sausage is made according to GOST - there is at least a hope that there is some meat, but there is still if it is made according to TU ?? Solid chemicals with aroma and flavor additives. And then one day, thinking once again that we are being crammed with anything but a meat product, I remembered the recipe for "vegetarian" sausage I saw once - where there is no smell of meat either. But at least - you can easily prepare it yourself and without any chemistry.

The vegetarian sausage contains:

• 2 cups peas (or pea flakes)
• 3 tablespoons beet juice
• 2 teaspoons coriander
• a pinch of pepper
• a pinch of nutmeg
• 2-3 cloves of garlic
• 2 teaspoons of salt
• 100 g butter.

On a note:

1. If you want to make lean sausage at the same time, replace the butter with vegetable oil. It should be poured into the peas by the end of cooking.
2. Also, if desired, you can put finely chopped onions in the peas so that they boil along with the porridge.

Method for preparing vegetarian sausage:

We wash the peas, soak for 4-6 hours, if there was a lot of water, drain the excess (the peas should only be covered with water). Then, on very low heat, bring the peas to a boil and cook until soft. If you have pea flakes, fill them with 4 glasses of hot water and cook for 10 minutes, stirring continuously. With the help of a blender, we make mashed potatoes from the still hot pea porridge.

Peel the garlic, squeeze it into the pea puree through the garlic press, add the spices and beat thoroughly again until smooth.

We clean raw beets, rub on a fine grater.

Squeeze the juice through a strainer or cloth (the pomace can be used for other dishes - borscht or vegetable pie). Pour the squeezed beet juice into the pea mixture and stir well. Pour enough juice so that the color of the "sausage" becomes similar to the color of the "real" boiled sausage - pink. I overdid it a little - my "sausage" turned out to be very bright, as if I overdid it with the dyes (which, in fact, happened).

Add softened butter and beat thoroughly with a blender again.

In a plastic bottle (1.5 liter from under mineral water is best suited), cut off the upper part, grease the inner surface of the resulting glass with vegetable oil. Pour the still warm pea mixture into it and quickly cool it in the refrigerator.

After the "sausage" has cooled and hardened, carefully cut the bottle lengthwise, take out the resulting vegetarian sausage.


We cut the sausage into slices, as usual - and use it for sandwiches, as an appetizer or as a side dish.

Thanks to the author of the oksana-sapruvowa recipe from koolinar.ru.
This sausage is an illusion of sight and taste - in fact, a soufflé.
The taste, appearance and smell of sausage. There are no animal components at all. Try it, you won't regret it.

Pour 2 cups (250 ml) yellow pea halves with 5 cups (1250 ml) cold water and leave for 3-4 hours until swelling. Add 1 full tsp. salt, put on low heat and cook until the peas are tender. It took me about an hour. All water is absorbed.
While the peas are boiling, we are preparing the dressing.
Refueling.
3 tbsp raw or boiled beetroot juice (it took one large beetroot), 1 tsp. ground coriander, half a spoonful of ground black pepper, 6 cloves of garlic, 100 gr. sunflower oil. Beat all this in a blender until smooth. As soon as the peas are cooked, grind them hot with a blender, immediately add the dressing and beat again until smooth.
Further, it was proposed to pour the whole thing hot into a plastic bottle, but I, having the experience of folding it from boiling water into a pipe, decided not to risk it and poured it into cups. They turned out to be 4 cups of 300 ml each.

Cool to room temperature and refrigerate. When the sausage freezes, it lags behind the walls of the cup and falls out of it without any problems either.
I tried the next day ...
Cool stuff! The taste, appearance and color - sausage! Yes, it is not suitable for cubes and a salad, but ... with a vegetable salad, that's it! The pea flavor is really fought off with garlic and coriander. We don't like coriander in large quantities, so I didn't add 2 tsp. as in the recipe and that was enough. (Coriander gives exactly the taste of the sausage. I will take this into account for the future when I make real sausage.)

Ingredients:

Lentil flakes: 1 cup

Garlic: 3 cloves

Sunflower oil: 50 gr

Beetroot juice: 1.5 tablespoons

Coriander: 1 tsp

Black pepper: 1 pinch

Nutmeg: 1 pinch

Cooking time: 40 min

Boil 1 cup lentil flakes. Instead, you can use pea flakes, as well as boil peas or lentils in grains. The flakes cook faster and are more easily brought into a homogeneous mass.

Beat the resulting porridge well in a blender, adding 1 tsp there. coriander, a pinch of black pepper and nutmeg, 3 cloves of garlic, after wiping them on a grater, 50 gr. sunflower oil, one and a half tablespoons of beet juice, salt to taste.

The consistency of the resulting mass should not be very thick, so that in a hot state it can be poured into a mold. This will make the surface of the sausage smoother. During the first preparation, we did not take this into account.

As a form, you can use a plastic bottle with a cut-off neck or, better, some elongated glass container.

The resulting sausage is more like a pate. We want to try adding agar-agar next time, maybe this will give it elasticity.

Homemade sausage can be made from beans without using animal products. And it will be not only tasty, but also healthy. This nutritious vegan sausage is perfect for your morning sandwiches.

Vegetarian sausage composition:

150 g beans (I used Black Eye beans),
1 medium carrot
2 tablespoons of heaped agar agar
salt, hot pepper to taste,
dill (I have dried),
3 tablespoons of vegetable oil
water.

How to Make Vegetarian Bean Sausage
Soak the beans in room temperature water for several hours. Then boil until tender. Drain some of the water, but leave a little (about half a glass). Cool the beans and remaining water.

Grate the carrots and fry in vegetable oil until soft.

Grind the beans with water in a blender until puree. Season with salt, pepper, mix with dill. Add roasted carrots, stir again.

Heat about 1.5 cups of water in a clean saucepan. Pour agar-agar there, mix well and bring to a boil.

Pour agar-agar over our bean puree, mix everything until smooth.

And pour this blank into glasses or plastic bottles from under mineral water with a cut off neck. Put in the refrigerator. In about 20 minutes the vegan sausage is ready!

We take out the sausage from glasses or bottles - it is easily separated from the walls of the dishes using the handle of a spoon or the back of a knife.
Cutting and making sandwiches

From the specified number of products, I got 3 sausages in glasses with a volume of 250 g.

Vegetarian sausage preparation:

To make the sausage, you need a blender and the following ingredients:

1.Dry split peas - 1 cup (300 ml);

2. garlic - a few cloves;

3.Small beets or beetroot juice;

4. spices: ground coriander, black pepper, salt;

5. agar-agar (I have it in the form of flakes) -4 tablespoons with a small slide.

Wash the peas and soak them in water, preferably overnight. Soaking the peas will swell and cook easier and faster. And also soaking legumes allows you to eliminate some of the phytic acid, which is harmful to our health. You can read how this happens in our article.

Vegetarian sausage preparation:

After soaking the peas, rinse them and set them to cook with fresh clean water. Pour in very little water, enough to cover the top with peas.

Our task is to cook thick pea puree, the thicker it is, the denser the finished sausage will be. There are nuances in this business - this is the right choice of dishes. It is advisable to cook the pea puree in a saucepan with a thick bottom, since the mashed potatoes, when thick, tend to stick to the bottom and burn. It is better to cook the pea puree not over high heat and stir it often.

After mashed potatoes in the same saucepan, we begin to puree the peas using a blender. Our task is to make the mass as homogeneous as possible.

At this stage, we also add the garlic and all the pre-cooked spices.

We also add pieces of beet (like mine) to the pea puree, or beet juice - this will give the sausage a traditional pink color. It is best to do this with juice, since you do not need to additionally punch the beetroot pieces with a blender. The more beets, the brighter and redder the color, I got very bright! You can choose the shade of the future sausage yourself :)

At this stage in the preparation of the sausage, it is very important to taste the sausage mass. You may want to add some specific spices additionally. The most important thing is to add salt and garlic to the sausage - these are the ingredients that give the resemblance to real sausage.

In parallel with cooking pea puree, we prepare agar-agar, it will act as a thickener in this sausage.

We take the right amount of agar-agar and fill it with warm water so that all the flakes are immersed in water. Let it brew so that everything swells up well (about 15-20 minutes).

Add the swollen agar-agar to the pea mass, put it on the fire again.

Bring to a boil and let it simmer for a few more minutes.

Turn off the heat and, after waiting a couple of minutes, gently spread the mashed potatoes with a spoon in a long round container, I have a glass from a blender.

Someone uses cut plastic bottles. The choice is yours. Having completely filled the glass, leave it to cool and harden at room temperature. I cooked the sausage in the evening, so I left it at room temperature overnight.

In the morning I turned the glass down.

Delicious vegetarian sausage will brighten up any table. Moreover, it can be both an independent dish and an excellent addition to hot dishes.

How and from what can you make a vegetarian sausage at home?

With our step-by-step recipe, even a novice housewife can cook sausage at home. After all, the recipe is quite simple, and the ingredients are readily available in retail chains.

Our vegetarian sausage is based on wheat germ and beetroot.

Therefore, it is necessary to germinate the wheat in advance, and only then proceed to the preparation of the sausage.

Sprouted wheat is very useful for the human body, because contains a large amount of vitamins and chemical elements. Especially, wheat is rich in magnesium, which is so necessary for human health.

The calorie content of wheat grain is 305 kcal.

100 grams of wheat contains:

• Protein - 11.8 mg;
• Fat - 2.2 mg;
• Carbohydrates - 59.5 mg

A full complex of B vitamins, vitamins A, E, PP, as well as essential macro and microelements for the body - iron, iodine, potassium, calcium, magnesium, manganese, copper, sodium, selenium, phosphorus.

Beets are a vegetable in demand at any time of the year, useful for the body, both raw and boiled.

The benefits of beets are undeniable, they contain many vitamins and trace elements, are easily absorbed by the body and, in addition, are low in calories - 39.9 kcal.

100 grams of beets contain:

• Protein - 1.5 g;
• Fat - 0.1 g;
• Carbohydrates - 11.8 gr.

A complex of B vitamins, vitamins A, E, PP, C, as well as macro- and microelements such as iron, iodine, potassium, calcium, magnesium, manganese, copper, sodium, phosphorus, fluorine, zinc.

Vegetarian sausage: homemade recipe

Required Ingredients:

• Sprouted wheat - 200 grams;
• Fresh beets - 200 grams;
• Allspice peas - 10 peas;
• Asafoetida - 1 tablespoon;
• Sea salt - 1 tablespoon;
• Seasoning "Khmeli-suneli" - 1 teaspoon;
• Herbs "Provencal" - 2 teaspoons;
• - 1 teaspoon;
• Black peppercorns - 1/2 teaspoon;
• Smoked Chechil cheese (without rennet) - 200 grams;
• Butter - 80 grams.

Method for preparing vegetarian sausage

1. We wash the germinated wheat, drain the water, let it drain;

2. Peel the beets and rub them on a fine grater;

3. On a cutting board, with an ordinary rolling pin, knead the sweet peas and send them to the beets, add asafoetida, salt, hops-suneli, Provencal herbs, homemade seasoning "Universal", ground black pepper in the mill and mix everything thoroughly;

4. Cut the cheese, at the beginning, into thin strips along the entire length, and then chop it into small pieces;

5. Grind the wheat in a meat grinder, add beets with spices, cheese, butter and mix everything thoroughly;

6. Spread a roll of foil on the table, spread 1/4 of the minced meat on the edge of the sheet, carefully wrap the sausage in three layers of foil, cut off the remaining foil, splice the foil around the edges. Thus, we roll four sausages;

7. Spread a roll of cling film on the table, put one sausage on the edge, carefully wrap it in three layers, cut off the rest of the film. We roll the sausage on the table, thereby compacting the film. Tie the ends of the film on both sides into knots.

8. Take a saucepan with a large bottom so that the sausage bars enter along the entire length, pour water into it and set to boil. As soon as the water has boiled, put the sausages in it and cook for 40 minutes.

Our delicious, healthy one is ready.

Good meal, friends!

Larisa Yaroshevich's recipe

Do you love sausage as much as we love it? Now on the grocery market there is a huge selection of sausages and sausages, but we are interested in sausage without meat! And this is difficult to find, and it will cost a lot. So prepare it yourself. We have selected for you recipes for vegetarian sausages and ham that will not leave you indifferent. The taste and aroma are so tempting that you will definitely cook these goodies more than once!

Seitan sausages with mushrooms

These are real German sausages! Even though they are meatless, these vegan sausages will capture all of Herman's flavor. So it's worth a try!

Products required for cooking:

Curry ketchup:

• 1 glass of tomato sauce
• 1 1/2 tablespoon tomato paste
• 1 tablespoon curry powder
• 2 teaspoons of white vinegar
• 1 teaspoon onion powder
• 1 teaspoon sugar
• 1/2 teaspoon liquid amino acids
• a pinch of ground ginger.
• Optional: add a teaspoon of Sriracha.

Seitana:

• 1 glass + 1 tablespoon wheat gluten
• 1/3 cup chickpea flour
• 1 tablespoon yeast
• 1/2 tablespoon garlic powder
• 3/4 teaspoon dried kumquat
• 1/3 teaspoon cumin seeds
• 1/3 teaspoon mustard powder
• 1 cup vegetable broth
• 1/3 cup chopped champignons
• 1 1/2 tablespoons liquid amino acids
• salt and pepper (If you want salty grilled sausage, add 1/2 teaspoon of salt.)

Optional: 4-6 slices of bread.

Instructions:

Ketchup curry:

1. Place all ingredients in a bowl and whisk with a blender until smooth, like a puree. Refrigerate.

Sausages:

1. Preheat the oven to 180 degrees

2. Sift all dry ingredients into a bowl and mix well.

3. In a blender, combine mushrooms, broth and amino acids.

4. Combine the dry ingredients mixture with the mushroom broth mixture. Knead the dough.

5. Divide the dough into three or four pieces depending on how large you want sausage.

6. Roll the seitan pieces into filaments and transfer them to large pieces of foil.

7. Wrap the sausages with foil as tightly as possible and twist them into filaments at the ends.

8. Place the sausages on a baking sheet and bake for half an hour, turning them 90 degrees every 8 minutes. You can check the readiness by squeezing the sausages a little, if they are hard, then you can get them out of the oven.

9. After you take out the sausages, let them rest for a while, about 5 minutes, and then unfold.

10. When the sausages are cool, cut them into 2 cm wide rings, stick a toothpick into each and serve with the curry ketchup.

Note:

The sausages can also be grilled for a crisper crust.

Spicy Italian sausages

Spicy, aromatic and spicy - they are delicious! Be sure to cook them and don't forget to invite your friends!

Spice mix:

• 1 teaspoon of garlic powder
• 1 1/2 teaspoons chopped dill
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1/4 - 1/2 teaspoon red pepper flakes
• 1/2 teaspoon oregano
• 1/8 teaspoon allspice.

For minced meat:

• 2 teaspoons + 2 teaspoons olive oil
• 3/4 cup chopped mushrooms
• 1/4 cup finely chopped onion
• 1 clove garlic, chop
• 2 cups canned beans, drain and rinse,
• 1 tablespoon sun dried tomato paste
• 1/4 cup nutritional yeast
• 1/2 cup brown rice flour
• 1 teaspoon xanthan gum
• 1 tablespoon tamari gluten,
• 1 tablespoon balsamic vinegar
• (2 tablespoons of gluten-free, vegetarian Worcestershire sauce can be used in place of vinegar and tamari)
• a few drops of liquid smoke (optional).

Let's start cooking:

1. Prepare the spice mixture in advance. Set aside.

2. Heat a skillet with 2 teaspoons of olive oil. Saute the onions, mushrooms and garlic until soft. Remove from heat and let cool.

3. Place the beans in a large bowl and use a press, fork, or simply by hand to puree them. Then add tomato paste, yeast, and brown rice flour. Mix well.

4. Sprinkle with xanthan gum and stir.

5. Add chilled mixture to beans mixture and add spices, stir. Add tamari and balsamic vinegar and stir well again. Add liquid smoke if you are using it.

6. Divide the mixture into 4 portions. Form each part into a sausage. Wrap each one individually in foil and steam for 15-20 minutes. Then refrigerate for a few hours, preferably overnight.

Unroll the sausages after cooling. Now they can be boiled or fried. For example, with onions and peppers!

Vegetarian ham

If you want something juicy and tender, then this ham is for you! It is not only delicious, but also very appetizing. Its taste will not leave indifferent either you or your household!

Ingredients:

For meat:

• 1 1/2 cups celery, chopped in half
• 1 cup chopped onion
• 200 grams of tofu,
• 1/2 glass of water
• 1/4 cup soy sauce
• 2 teaspoons of liquid smoke
• 3 tablespoons tomato paste
• 2 cloves of garlic
• 2/3 cup yeast
• 3/4 teaspoon salt + a pinch for vegetables
• 2 cups wheat gluten
• olive oil.

For glaze:

• 2 tablespoons maple syrup
• 1/2 teaspoon soy sauce
• 1 teaspoon olive oil

Preparation:

1. Sprinkle celery and onions with a pinch of salt, place in a dry nonstick skillet and heat over medium. This is necessary in order to evaporate most of the moisture from the vegetables. Do not add oil or water! If the vegetables begin to fry, reduce the heat a little; if the onions become transparent, increase the heat In a blender, combine all the remaining ingredients, except for the gluten, until smooth.

2. Grind celery with onions with a blender. Do not grind too hard, the mixture should look like oatmeal.

3. Transfer this mixture to a larger bowl and add the wheat gluten. Mix everything well until smooth.

4. You should have a soft dough. Place it on a large sheet of foil. Wrap tightly, but keep in mind that the dough will expand slightly when baking.

5. Steam the ham for 30 minutes.

6. Transfer the ham to a baking sheet, unfold. Use a sharp knife to cut crosswise. Brush with olive oil and bake at 150 degrees for 30 minutes.

7. Whisk the icing ingredients with a fork. Brush the ham generously with the icing and bake for another 15-20 minutes, until a caramelized crust appears. You can check the readiness by clicking on the ham, if the place of pressing is straightened, the ham is ready.

Vegetarian salami sausage

This sausage is very easy to prepare. So you will not have any difficulties with cooking, and the result will pleasantly surprise you!

Ingredients:

• 600 gr. tofu,
• 5 heaped teaspoons agar agar powder
• 5 tablespoons of umeboshi vinegar
• 1 tablespoon miso (dissolve in a little water)
• 3 rounded tablespoons of gluten,
• 2 heaping tablespoons of yeast,
• 2 tablespoons smoked paprika (regular paprika can also be used)
• chili to taste
• 1 tablespoon olive oil
• vegan broth
• spices to taste.

Instructions:

1. Drain the tofu and set aside 1/4.

2. Mix all ingredients except gluten. Add wheat gluten and stir vigorously. Try to avoid lumps.

3. Now take the leftover tofu and roughly crush it and add it to the mixture.

4. Wrap the mixture in a cotton cloth and place the "salami" in the broth, simmer for about 1 hour.

5. Carefully so as not to damage (the salami will be very soft), remove it from the broth. Set aside and rest for about an hour.

6. You can now unfold and feed.

Homemade baked ham

This ham is not quite ordinary! We used pineapple juice to make it, and the glaze turns out to be so delicate and piquant! You should definitely try to cook according to this recipe and treat your homemade delicious, aromatic vegan ham one evening!

Ingredients:

• 3 cups wheat gluten
• 1 glass of water
• 1/4 cup nutritional yeast
• 1/2 cup pineapple juice
• 2 tablespoons of soy sauce
• 2 tablespoons of liquid smoke
• 2 tablespoons maple syrup
• 2 teaspoons black pepper
• 2 teaspoons of onion powder
• 1 teaspoon paprika
• 1 teaspoon cloves
• vegetarian broth.

For glaze:

• 1/2 cup brown sugar
• 1/4 cup pineapple juice
• 1/2 pack of vegan butter
• 2 tablespoons Dijon mustard
• 1 tablespoon vegan molasses

Let's start cooking:

1. Grease a saucepan with oil. In a bowl, combine wheat gluten, nutritional yeast, black pepper, onion powder, paprika, and cloves. Add pineapple juice, soy sauce, runny smoke, maple syrup, and water. Knead the minced meat for 2 minutes. The mixture should be slightly damp and sticky. Form 2 loaves and place in a saucepan. Pour in vegetable stock and simmer for about 2 hours, then transfer to a wire rack and steam for another 3 hours. Then remove the ham and transfer to a greased baking dish, preheat the oven to 200 degrees.

2. In a small bowl, combine brown sugar, mustard, pineapple juice, melted butter, and vegan molasses. Grease the ham with glaze, put in the oven for 15-20 minutes. Remove from oven and let sit for 15 minutes. Everything, you can cut into thin slices and treat yourself to homemade ham.

We hope you enjoy our selection and enjoy making these recipes for vegetarian sausage. Bon Appetit!

Recently, vegetarianism has become very common. More and more people refuse to eat animal meat. The food industry provides a huge range of products for such consumers. Today we will learn about what kind of ready-made vegetarian sausage is on sale, as well as how to prepare this dish at home.

TM "Malika"

The company "Malika", founded in 1995, has achieved the greatest success in the production of vegetarian dishes. Initially, only confectionery products were made under this product, and since 2002, they launched a new direction for the production of semi-finished products and vegetarian sausages. To date, the range of products offered is quite large, which cannot but please the consumer. Boiled with cheese, classic ham, boiled with milk, branded cervelat, spicy salami - these are all "Malika" vegetarian sausages. These products can be consumed as a stand-alone dish or included in salads, sandwiches, pizza or canapes. The production of vegetarian sausage is now on stream, since there are more and more adherents of such a diet.

Sausage for vegans: composition and calorie content

Vegetarian sausage is mainly made from natural, freshly washed wheat protein. It is nutritious and versatile. Such a product can be used by all groups of the population, from babies to diabetics. When making different ones, only the composition of aromatic spices changes. The use of animal supplements is completely excluded. Vegetarian sausage (the recipe for this dish will be given below) is ideal for people who control their weight. Its caloric content averages 207 kcal. As for the composition, for example, the "Boiled Milk" vegetarian sausage includes wheat protein, refined table salt, corn starch, a mixture of spices, Adyghe cheese, pea protein, and natural dyes of vegetable origin. The main advantage of such a product is the absence of preservatives and other harmful additives, including synthetic dyes.

Homemade vegetarian sausage: recipe

In foreign countries, veg food can be purchased at any supermarket. In our country, this is still a little problematic, since departments with products of this kind are not available in every store. Vegetarian sausage is not much different from factory sausage, it is also tasty and healthy.

To prepare it, you will need the following ingredients:

• wheat - 2 cups;
• boiled beets - 1 pc .;
• onion - 1 head;
• olive or nut oil - 65 ml;
• salt - 1 incomplete tbsp. l .;
• coriander - 1 tsp;
• garlic - 3 cloves.

Preparation

Wheat is washed several times, poured with boiling water, wrapped and left for 8-10 hours to steam. The remaining water is drained in the morning. The steamed wheat is twisted in a meat grinder twice using the smallest nozzle. Boiled beets are also crushed. It is used to make a vegetarian sausage look like a more common meat sausage in color. Onions and garlic are also chopped. Then add the rest of the listed components. The amount of spice can vary depending on your taste preference. The finished mixture is rolled into a sausage and wrapped in 2-3 layers of foil. Put in a double boiler and cook for about 40-50 minutes. Then the sausage is transferred to the oven and baked for about half an hour at a temperature of 180 degrees. The finished product is delicious both hot and cold.

Homemade Veg Sausage with Peas

For a variety of fast days, you can make a vegetarian sausage with peas as the main ingredient.

This dish will require the following products:

• peas - 200 g;
• garlic or garlic powder - to taste;
• beets - 1 pc.;
• salt;
• nutmeg;
• cardamom;
• ground black pepper;
• marjoram;
• mustard beans.

How to cook

The amount of spices for 200 g of split peas is about 0.5 tsp each. of each kind. However, this is not essential. The ratio can be easily changed depending on taste preferences. So, split peas are ground into flour. The resulting mass is steamed with hot water and insisted for a couple of hours. Next, the swollen mass is cooked over low heat until tender (the cooking time depends on the variety of peas). Rub the beets on a fine grater and squeeze the juice. This amount of peas requires about 10-15 ml of juice. The pulp itself is not needed, it can be used to prepare any other dishes. Beet juice, all of the listed spices and vegetable oil are added to the cooled pea mass. Put the mixture in a blender and beat at low speed. The result is a delicate puree. Then the resulting mass is spread on and rolled into a sausage. Its diameter can be anything. After that, the almost finished vegetarian sausage is transferred to the cold and kept for about a day. When homemade sausage hardens well, it is used for sandwiches, in salads or spread on a piece of bread like a paste. Bon Appetit!