Beyond Sausage Copy Cat!

Beyond Sausage Copy Cat!

I have been wanting to make a Plant Based Sausage for a while. Really I wanted to copy the Beyond Sausage because of how good it’s casing is! Beyond Meat perfected the vegan sausage casing with the use of Calcium Alginate Casing and I figured out how to do it at home using a Spherification technic!
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5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour


  • 1 Cup TVP
  • 1 tbls Pea Protein
  • 1 Cup Distilled Cold Water
  • 1 tbsp Nutritional Yeast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 1 tsp red pepper flakes
  • 1//2 tsp fennel
  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1 tbsp Coconut oil
  • 1 tbsp Canola Oil
  • 1 tsp Sun dried Tomato oil < from the jar
  • 1 tsp Marmite or Soy sauce
  • 1/2 tsp liquid smoke
  • 3 grams Methylcellulose
  • 1 gram Konjak Flour
  • for casing
  • 500 ml Distilled water
  • 5 tsp sodium alginate
  • 100 g Distilled Water
  • 1 tsp Calcium Chloride


  • Mix Sodium Alginate in 500ml of water using a blender
  • Pour in tall cup and let rest refrigerated over night for bubbles to settle
  • Combine cold Water, TVP, and pea protein
  • Mix well and let rest refrigerated for at least 30 minutes
  • Add the TVP to the bowl of a stand mixer along with the oils and fats and seasonings
  • Mix together well on low speed
  • Add Methylcellulose and Konjak and mix for at least 10 minutes on medium speed scraping down sides if needed
  • Roll mixture using plastic wrap into sausage shapes and place in freezer to firm up for at least 1 hour
  • Mix 100g of water and the calcium chloride into a spray bottle
  • using a long skewer dip sausage into alginate gel and wipe excess off allowing a thin membrane to remain
  • immediately spray sausage with calcium then after 30 seconds dip into clean water bath
  • Cook sausage links normally
Tried this recipe?Let us know how it was!

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