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| SEITAN SAUSAGES |
1/2 cup soya flour
1 3/4 cup vital wheat gluten flour
1/4 cup nutritional yeast flakes
1/2 tsp chilli flakes
1 tsp dried mixed herbs
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp dried thyme
2 tsp garlic granules
2 tsp onion powder
1 tsp salt
1 tsp pepper
Wet ingrediants
1/4 cup dark soya sauce
2 tbs of soya sauce
1/2 pint of water ( little more if the mixture is too dry )
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| Spicey Goodness |
1. Add all the dry ingrediants into a large bowl and mix well with a whisk so that everything is mixed evenly.
2. Using a jug add all the wet ingrediants, you can use the same whisk to make sure everything is mixed well.
3. Make a well in the centre and mix quickly until a hardish wet dough is formed, will look ugly and stringy but persevere.
4. Break off 12 9-10 inch pieces of foil, you will need about 12 pieces to roll up the sausages.
5. Cut the large lump of seitan dough into 12 pieces, you can also just use your hands to break off 12 pieces. Roughly the same size.
6. Stretch out one piece into a long thin sausage, the mixture will be tough so just do it roughly. Lay it on the foil in the centre at the end.
7. Take the end and roll the sausage mixture to form a log, put your hands either side of the sausage and press the mixture into the centre then twist the ends firmly pressing towards the sausage and twist until both ends are sealed. Lay into the steamer and continue making the sausages.
8. Put the steamer on for 40 minutes, this will cook the sausages through. Once cooked take out the foil ( make sure they have cooled slightly ) and store them, eat them or freeze them. You can oven cook them or fry them etc its up to you x
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| spice mix |
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| Dry Mix |
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| Wet mix |
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| Foil at the ready |
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| 12 same size pieces |
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| stretched onto the foil |
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| Rolled inside foil |
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| twisting in the ends |
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| Steamer first rack done |
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| Sausages are on |
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| The finished sausages after removing the foil |
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