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Thread Starter 
Bruce, I have been cooking professionally for 30 years now. As I started in the German Polish areas of Penna. I do a lot of sausage.

Recently I have been working with Tofu to create a lot of vegetarian sausages. I keep having a problem with the binder holding the sausage together to create the correct texture. Just wondered if you have played at all with vegetarian sausage making and found a decent binder?
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes