Seitan Sausage

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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

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.

Minutes to Prepare: 10

Minutes to Cook: 40

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

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.