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!


  1. I did follow your recipe exactly as it is written except for the konjac flour as I could not obtain any also the methylcellulose that I got is tylose powder (CMC or another name carboxy methylcellulose, you did not specify what kind of methyl cellulose you are using). My hotdogs are not firm even after cooking the texture is the same as the mixture was before cooking. Soft. I am not sure what is wrong. May I ask what is the main ingredient that makes the sausages firm up when exposed to heat? What should I add to the mixture to make sure the sausages will become solid for heat?

    1. So the main ingredient that makes it firm is Methylcellulose. You can get any food grade methylcellulose and it will help but I do list the type I use in my store. Its methyl cellulose high viscosity from Modernist pantry (no need to by that one specifically) CMC or carboxy methlcellulose is not the same unfortunately and will not firm up when heated.
      The Konjac flour also adds to the density and chew, You can swap that out for tapioca, but it will be a different texture.

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