Pepperoni Sausages
Tonight, I made some pepperoni seitan sausages, half to go on a pizza, half for Evin to take for a possible overnight business trip. They turned out to be pretty tasty. I based the cooking method and base recipe from my Camping Sausages recipe and added some seasonings from this recipe.
I'll just include ingredients here, because the basic "roll-in-foil,steam" cooking method is pretty standard by now.
Ingredients, dry:
- 1 box vital wheat gluten (6.5 ounces)
- 6 tbsp nutritional yeast (ahhh, I forgot this =(
- 2 tbsp garbanzo flour
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 cups bread crumbs
- 1 1/2 tsp ground fennel
- 3/4 tsp dry mustard
- 3/4 tsp ground cumin
- 2 tsp sweet paprika
- 2 tsp smoked paprika
- 1 tsp dry mustard
- 1/4 tsp allspice
- 2 1/2 tsp black pepper
- 1 tsp red pepper flakes
Ingredients, wet:
- 2 tsp marmite
- 2 tsp chick'n or beaf bouillon
- 2 tbsp oil
- 2 tbsp A1
- 1 tbsp vegan Worcestershire sauce
- 2 tbsp soy sauce
- 1 tsp liquid smoke
- 1 cup water
These sausages are kind of soft but quite spicy and tasty. They actually remind me a little of "Dandoodle" or "œTom Thumb" sausage but hardly no one else on the planet has ever heard of, much less eaten, those! It's a very local thing, apparently, from where I grew up. Anyway, tasty stuff, these seitan sausages, with some vegan mayo - and nobody has to die! =)
I would like to experiment with dehydrating these. The flavor could be tweaked a little, but mainly, what this was missing compared to "real" pepperoni, was that tough, chewy texture. And oiliness. Seitan doesn't hold oil very well, I've found.