rants & recipes

Pepperoni Sausages

Posted by ataraktos on 2010-01-24

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 "Ĺ“Tom 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.