rants & recipes

Apple Sage Seitan Sausage

Posted by trktos on 24-August-2009

Ingredients:

  • 1 1/2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 2 1/2 tsp onion powder
  • 1 tsp ginger
  • 1 tbsp sage
  • 1/4 tsp red pepper
  • 1/4 tsp black pepper
  • 1/2 cup dried apples, chopped finely
  • 1/2 cup cold mashed potatoes
  • 2 tsp marmite
  • 3 tbsp olive oil (I used 1 tbsp OO, 2 tbsp canola)
  • 1/2 tsp liquid smoke
  • 2-3 cloves garlic, finely minced
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce plus water to equal 2/3 cup

Instructions:

  1. Preheat oven to 325 degrees.
  2. Mix dry ingredients.
  3. Mix wet ingredients in separate bowl.
  4. Add wet to dry mix,  and knead until combined.
  5. Form into a log or logs – for this recipe, I made a single log, approx. 6″ long.
  6. Bake for 90 minutes or until done (good luck with that) … see recipe link below for steaming method. (I baked my single log for about 70 minutes, turned the oven off and let it remain inside for about 20-30 minutes.)

Notes:

  • Based on this recipe for ingredients, cooked with the “seitan o’ greatness” cooking method.
  • I am not a fan of the slightest hint of sweetness in sausage but like a moron, I added that tablespoon of  maple syrup anyway. I will most certainly leave it out next time. Maybe replace it with oil.
  • I may also experiment with some ground fennel in place of some of the sage.
  • Ok, so I just tried the Field Roast version of these and my thoughts for improving the recipe: less maple syrup (oh, already said that, didn’t I?) … maybe some spicy brown mustard … FR are so oily, so maybe I’ll add a little more oil. FR also has potatoes, but they aren’t mashed – they’re little gristle-like chunks, so maybe I won’t mash the potatoes as well next time. Or maybe I will because,  ewww, who wants little gristle-like chunks?!? Overall, the texture was really different … I think the store-bought texture was closer to texture I’ve gotten, before, when using Arrowhead Mills brand gluten for ribblets. I think with less sugar, more added-in texture and more oil, this recipe will do just fine and I don’t envision paying > $1/FR sausage again! (Actually, this recipe was good enough the first time, to preclude buying any more pricey FR sausages.)
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