rants & recipes

Apple Sage Seitan Sausage

Posted by trktos on 24-August-2009


  • 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


  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.)


  • 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.)

Sorry, the comment form is closed at this time.

%d bloggers like this: