Recipe for 3,000 g mass

1.000 g vegan&moi
1.700 g water (cold)
20 g oil
5-15% merguez seasoning (depending on the seasoning mix)

If using dry seasoning, mix the spices with the vegan&moi mix. Add water and oil to the mixture and stir well until the powder is completely dissolved. Let it swell at least 15 minutes and then continue to make sausages as usual.

If using liquid seasoning, mix the merguez seasoning with the water, add to the vegan&moi mix and stir well until the powder is completely dissolved.

Tip: the mass can also be used as a filling for various snacks such as börek, puff pastry pieces, and more.