Apple Sage Seitan Sausage
Posted by ataraktos on 2009-08-24
- 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
- Preheat oven to 325 degrees.
- Mix dry ingredients.
- Mix wet ingredients in separate bowl.
- Add wet to dry mix, and knead until combined.
- Form into a log or logs - for this recipe, I made a single log, approx. 6" long.
- 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.)