Spicy Seitan Italian Sausages

Makes 8 sausage links.

Dry Ingredients:
  • 2-1/4 cups vital wheat gluten flour
  • 1/2 cup nutritional yeast flakes
  • 1/4 cup chickpea flour
  • 2 tbsp granulated onion
  • 1-2 tbsp fennel seed
  • 2 tsp coarsely ground black pepper
  • 2 tsp paprika
  • 1 tsp red chile flakes
  • 1/2 tsp oregano
  • pinch ground allspice
Wet Ingredients:
  • 2-1/4 cups cool water
  • 1 tsp salt
  • 2 tbsp no-pork or no-chicken bouillon powder
  • 1 tsp liquid smoke
  • 6-8 cloves of fresh garlic pressed
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  1. In one bowl, mix together all of the dry ingredients. In a large bowl, whisk together all wet ingredients, mixing well so that bouillon and salt are fully dissolved. Slowly add dry mixture to the wet ingredients mixing until all the dry ingredient is moistened and powder is gone.
  2. Place dough out on a cutting board and cut in half, then cut the halves in half, and then cut those halves in half so that you end up with 8 evenly sized pieces total. Shape the pieces into logs and wrap the logs up into aluminum foil twisting the ends but leaving a little room for expansion.
  3. Steam the logs in their tin-foil cases for 30-35 minutes. Chill in the fridge overnight. These babies will be ready for consumption the next day.
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