Seitan Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Vital wheat gluten, 2 cupsWater 2 cups Olive oil, 1 tbspPepper, black, 2 tsp Garlic powder, 1 tsp Sea salt, 1 tsp Oregano, ground, 2 tsp
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.
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.
Nutritional Info 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
Member Reviews
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GUNNAGETCHA
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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TAMRACLOVEC
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!