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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 361.4
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 416.2 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 66.9 g

View full nutritional breakdown of Seitan Sausage calories by ingredient
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Seitan Sausage

Submitted by: TA24JC

Introduction

I quit eating "things with feet" to get my MD off my back about cholesterol and blood pressure...and, because I married a pretty little thing 12 years younger than me. I mean, do the math: I'm older, so, statistically speaking, I should take a croak, before her. Well, I don't WANNA. But, foods like sausage are the paving stones of the road to hell, from a dietary standpoint. And, one of my favorite foods. So, here's a VERY viable substitute. You're going to need cheesecloth and stout string; dental floss will do.
Try this, and play with the spicing to make your own mouth happy. Trust me, it's darn near indistinguishable from traditional sausage. Except that it won't clog your heart.
I quit eating "things with feet" to get my MD off my back about cholesterol and blood pressure...and, because I married a pretty little thing 12 years younger than me. I mean, do the math: I'm older, so, statistically speaking, I should take a croak, before her. Well, I don't WANNA. But, foods like sausage are the paving stones of the road to hell, from a dietary standpoint. And, one of my favorite foods. So, here's a VERY viable substitute. You're going to need cheesecloth and stout string; dental floss will do.
Try this, and play with the spicing to make your own mouth happy. Trust me, it's darn near indistinguishable from traditional sausage. Except that it won't clog your heart.

Number of Servings: 6

Ingredients

    Vital wheat gluten, 2 cups
    Water 2 cups
    Olive oil, 1 tbsp
    Pepper, black, 2 tsp
    Garlic powder, 1 tsp
    Sea salt, 1 tsp
    Oregano, ground, 2 tsp

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Directions

Place all dry ingredients in a food processor. Pulse a couple times to mix. With the processor on 'low,' slowly add oil and water. When all water and oil have been added, process on 'high' for about a minute. Remove seitan from the processor, and briefly knead until the seitan loses that 'crumbly' look (which is not gonna be easy, like bread. Remember that wheat gluten is the protein part of flour-gives the dough its 'stretch,' in normal proportions. Straight wheat gluten? Somewhat like rubber.) Roll into a cylinder about the same dimensions as a loaf of slice and bake cookies...like, 2-3 inches in diameter, 12 or so inches long.
Lay the seitan on a piece of cheesecloth about 15-16 inches wide, 18 inches long. roll, somewhat loosely. Twist the ends of the cheesecloth and tie, about a half inch from the seitan, on both ends. Place in a large enough pot of boiling water to cover the seitan, and boil for 35-45 minutes. It will grow and fill the cheesecloth like a true sausage. When it's done boiling, allow to cool and drain on a wire rack, over a plate. Cut the ends of the cheesecloth off, unwrap the seitan, and slice. This is good with sauerkraut, mustard, pizza sauce, fried with eggs...the possibilities are endless. And satisfying.
By the way, the broth can be used as a soup base. Waste not, want not.

Again, questions? Comments? Exhortations? Feel free, and...keep coming back. It works, if you work it. So work it: you're worth it!


Number of Servings: 6

Recipe submitted by SparkPeople user TA24JC.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Can't wait to try this! However, I did notice the calorie count on this is not correct. Seams that the vital wheat gluten was added in as being 500g total in the recipe. There is only 240g in 2 cups. This recipe is 185 calories per serving, not 361, so don't let the calorie count scare you off! - 7/29/12

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  • Incredible!
    1 of 1 people found this review helpful
    Great Results, thank you. First time making seitan. Flavors are right on, I too added fennel.

    Was pointed to this recipe from WW boards (please thank your wife). - 3/26/11

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  • Incredible!
    1 of 1 people found this review helpful
    I wanted Italian Sausage, so I added paprika & fresh crushed fennel. Boiling now! Can't wait to taste it, cause it smells awesome! - 3/19/11

    Reply from TA24JC (4/9/11)
    ..so, what did you think? We're ALWAYS happy with the sausages...and looking for new spice combos to create more fun!


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  • Incredible!
    1 of 1 people found this review helpful
    Great taste and texture...even if the chef says so himself, it's every bit as good as true bratwurst from Cincinnati! I can see him adjusting the spices, the sizes, and making very, VERY nice sausages and lunchmeats with this. - 3/12/11

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  • Super easy! I made "sausage" strips and it is tastes great. I plan to play with herbs and flavors... - 11/10/11

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  • Incredible!
    0 of 1 people found this review helpful
    I love the story...it's toooo funny. Now I've gotta try making this. - 9/12/11

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  • Enjoyed the story. Great recipe as well. - 8/22/11

    Was this review helpful?   yes  No