Seitan sausages

Most of the vegan sausages you buy in the shops will contain gluten, which is the basis for your seitan. It’s a funny thing to work with and there’s lots of different techniques from boiling in a flavoured broth to adding direct to the mixture.

I have been experimenting for years and created some interesting results – most of which are interesting in the British sense and therefore in the still to master list.

Here is a recipe that does work – it started as a creation for the perfect vegan chipolata sausage for Christmas. However they are perfect for any time of the year.

In a bowl mix all the dry ingredients together:

Dry ingredients

  • 1 cup of gluten
  • 1/4 cup gram flour
  • 2 tbsp. nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp coriander
  • 1 tsp mace
  • 1 tsp black pepper
  • 1 tbsp. sage
  • 1 tbsp. thyme

Then place all your wet ingredients into another bowl:

Wet ingredients

  • 2 tsp liquid smoke
  • 3/4 to 1 cup of cold water
  • 2 tbsp. olive oil
  • 2 tbsp. tamari
  • 1/4 cup of pureed sundried tomatoes

The mixture once mixed is steamed, wrapped in tinfoil to cook. So you’ll need a steamer and tinfoil squares, big enough to wrap the sausages in. Don’t worry if you don’t have a steamer – if you wrap these well with the tin foil, you can drop into boiling water as well.

Method

  • Make a well in the centre of the dry ingredients and pour the liquid into the dry mix, thoroughly mixing. Gluten will absorb lots of water – you want these to be slightly sticky to the touch so they don’t become too dry
  • If you are making the chipolatas, divide into approx. 16 bits, less if making a regular sized sausage
  • Kneed the mixture and roll into a sausage shape, wrapping in tin foil so it holds its shape
  • Place in the steamer for 20-30 minutes – you don’t want these to over cook as you’ll more than likely make these to cook at a later stage.

The sausages can be frozen and cooked either in the oven, grill or in a pan when you are ready to enjoy. And they can also be wrapped in the seitan or gluten free bacon too – recipes will be linked from here as soon as they are finished.

 

 

 

 

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