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