This is a typical Serbian homemade sausage aka domaća kobasica. It resembles pepperoni a bit, but is milder, has more onions and isn’t as oily. It’s similar to Polish kielbasa, Slovenian kobasa, Turkish soujouk, and Greek loukaniko.
It’s nothing like Italian sausages.
It’s dry and firm, and meant to go on a grill or be pan-fried, not eaten raw. This way, they soften a bit on the inside and crisp up on the outside.
In Serbia, the sausages are most often paired with fried eggs (recipe also included in the notes!), egg scrambles with feta, with baked beans, and they are a must during any decent grilling event. Southern parts of the country make them spicier, and northern milder. This recipe is right down the middle.
Make the “fat” first, by mixing all of its ingredients in a food processor.
Then, make red “meat” by mixing all the wet stuff first, and add the dry ingredients after.
No need to first rehydrate the TVP before adding it, just add it with the rest of the dry ingredients, as is, and it will hydrate as it blends, and breaks down in your food processor.
Once all is done, combine the two colored doughs by chopping each up, mincing them together, and re-combining gain, until the desired look is achieved.
Make sausage shapes (whatever sizes you want them to be!), and wrap them in individual aluminum foils, closing tightly. I got 9 sausages, 6 inches long (15 cm), and 1,5 inches in diameter (4 cm).
Steam for 1 hour and 20 mins, on the lowest possible setting.
Take out of the foil wrappers, let cool down, and refrigerate (at least 4-5 hours).
Grill or pan-fry before serving.
For the egg yolk:
• 1/2 can of pumpkin puree (Libby’s 15oz can)
• 3 TBSP rice flour
• 5 TBSP nutritional yeast
• 1 tsp Kala Namak (aka India black salt)
For the egg white:
• 1 pack firm tofu 14 oz (press out excess water by hand)
• 4 TBSP water
• 1 TBSP canola oil
• 4 TBSP rice flour or tapioca starch
• 2 tsp mushroom bullion powder
• 2 tsp soy sauce
For the skin:
• Packaged Yuba sheets (aka bean curd sheets, sold in most Asian markets)
In a food processor, mix up the egg white. The yolk can be mixed by hand.
Using sizers, cut up your Yuba sheets into whatever sizes you want your eggs to be. I go for 6 x 6 inches (15 cm x 15 cm) squares and get 13 friable eggs.
With a spoon, fill up the center of the Yuba skin with the egg white mixture, and gently spread out, careful not to go too close to the edges of the Yuba skin. Add the yolk part, and cover with another Yuba skin.
Gently press to even up, and create the round egg shape. Again, do not go too close to the Yuba skin edges, otherwise, you’ll have a nightmare time separating after it steams.
Assemble all the eggs, and steam for 10-12 mins, careful not to overlap them too much.
Once done steaming, gently separate, and cut off the excess Yuba skin with sizers. It will dry out, and be very unappetizing if you leave it as is.
That’s it. You made the “raw” egg, ready to pan-fry. Keeps in the fridge for 10 days. Can also be used right away.
Pan-fry both sides before serving, and season like you would an egg.