Homemade Sausage Making

Need some help with TVP and its use. Several recipes I've found ask for TVP. A little searching shows it's a soy product. I'm really not sure what it is and why it's used in the process. Is there other TVP's that aren't soy based that could be used as a substitute? Tom

A/K/A soy protein, soy protein concentrate. Used as a filler and a binder. For the most part it can be eliminated from most recipes, although some do benefit.

Powdered non-fat milk is used as a substitute. Make sure you use the powdered milk and not the flakes.

Both are available from suppliers like the Sausage Maker and Butcher and Packer.

As Bob indicated above, TVP can be eliminated from most recipes. When you do see it in a recipe it more than likely is a commercial one since its use is primarily as a meat extender. It is cheaper than meat and allows for the addition of more water. I have used textured soy protein a number of times as a substitute for rusk or bread crumbs in some fresh sausage recipes. My wife cannot have gluten. Textured vegetable protein contains soy wheat and oats.