Seitan Sausage
Do this for 2x the recipe: Grind spices in grinder. Add everything except VWG to big blender and mix well. Remove half. Add half VWG and blend for ~2 mins, scrapping down sides. Repeat for 2nd half and then combine and mix. Split in 3 and PC for 1 hr.
Base
1/2 cup cooked white beans (great northern or navy), rinsed and drained
1 cup vegetable broth
1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)
2 tablespoons soy sauce
1 tsp liquid smoke
1/4 cup nutritional yeast
1 1/4 cups vital wheat gluten (150 g)
Spices
1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated
1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper
Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly. Have ready 4 square sheets of tin foil.
Blend all the ingredients, EXCEPT for the vital wheat gluten, until smooth. Transfer to a mixing bowl.
Add about a third of the vital wheat gluten flour and mix in with a fork. When it's totally incorporated, slowly add the rest of the flour until a soft dough develops. The dough should be fairly loose. Do not over mix or the dough may become overly stiff.
Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use.
*NOTE - if you reduce the VWG by 1/8 to 1/4 cup and/or add a bit of extra liquid so that the "dough" is almost wet and oozing way too much to be wrapped in foil but you do it anyway - the resulting texture is more hot-doggy
BREAKFAST SAUSAGE
1 tsp garlic powder
1 tsp paprika
1 tsp dried sage
1/2 tsp nutmeg
pinch of cayenne
1/2 tsp thyme
1/2 tsp dried rosemary, well crushed or ground
1 1/2 tsp ground fennel
fresh ground pepper
1 tbsp maple syrup
VARIATIONS
Apple Sage
1 large apple
1/2 cup chopped fresh parsley
3 to 4 tablespoons minced fresh sage
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
Apple Sage
1/2 tea. salt
1/4 tea. cloves
1/4 tea. allspice
2 1/2 tea. onion powder
1 tea. ginger
3 tea. sage
1/4 tea. cayenne
1/4 tea. black pepper
1/2 cup dried apples, chopped finely
1/2 cup cold mashed yukon gold potatoes (NOTE-I used leftover roasted garlic mashed russets)
2 tea. marmite (NOTE-I didn't have marmite so I used a bit more liquid smoke and tamari)
3 Tb. olive oil
1/2 tea. liquid smoke
1 tea. crushed garlic from a jar
1 Tb. maple syrup
ANDOUILLE
1 tsp garlic powder [tester recommendation: use sauteed fresh garlic]
1 tsp onion powder [tester recommendation: use sauteed shallots]
1 tsp red pepper flakes
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne [or more to taste]
1/8 teaspoon chili powder [or more to taste]
1/4 teaspoon mace *
1/4 teaspoon allspice *
1/2 teaspoon dried thyme*
1 tablespoon paprika [tester recommendation: reduce paprika to 1-2 tsp]
1/4 teaspoon ground bay leaf
1/4 teaspoon sage *
1 tsp liquid smoke
*if you want a clearer taste with fewer spices, bump up the dried thyme to 1 tsp and leave out the mace, allspice, and sage
BANGERS (ENGLISH)
1/2 tsp ground white pepper
1/2 tsp mace
1/2 tsp ground ginger
2 tsp rubbed sage
1/2 tsp nutmeg
dry toasted bread crumbs
BANGERS (OXFORD)
1/2 tsp marjoram
1 tsp dried sage
1/2 tsp black pepper
pinch cayenne
1/4 tsp mace
1/2 tsp thyme
2 tsp lemon zest
1/8 tsp nutmeg
BRATWURST
1 tsp onion powder [tester recommendation: or a little less than 1 tsp]
1 tsp garlic powder
1 tsp white pepper
1 tbsp sugar [tester recommendation: a bit less sugar - 1 to 2 tsp]
1/4 tsp allspice
1 tsp paprika
1 tsp marjoram
1 tsp sage
Chorizo
2 tbsp tomato paste
2 tsp lemon zest (optional in my opinion)
2 cloves garlic, minced
1 tbsp smoked paprika
1 tsp crushed red pepper
1 tbsp rubbed sage
1 tsp oregano
1/4 tsp cayenne
other spices to taste, i like to add some cumin
FRANKFURTERS/HOTDOGS (1)
1 tsp paprika
1 tbsp sugar
1 tsp garlic powder or granules
½ tsp white pepper
½ tsp ground celery seeds
½ tsp mace (can sub nutmeg)
1/2 to 1 tbsp prepared mustard
FRANKFURTERS/HOTDOGS (2)
½ tsp onion powder
1 tsp garlic powder or granules
¼ tsp ground coriander
¼ tsp mace (can sub nutmeg)
¼ tsp marjoram
½ tsp ground mustard seeds
½ tsp paprika
½ tsp white pepper
2 tsp sugar
Gyro
1 t. Better Than Bouillion "no beef" base
1 c. unsalted homemade vegetable stock*
1 T. vegetable oil
4 cloves garlic, peeled and minced
1 t. salt
3/4 t. dried marjoram
1/2 t. ground coriander
1/2 t. coarsely ground black pepper
1/4 t. dried savory
1/4 t. dried thyme
1/2 t. dried rosemary, crushed
IRISH (1)
1 tsp garlic powder
¼ tsp allspice
¼ tsp mace
¼ tsp cloves
¼ tsp nutmeg
pinch of dried ginger
pinch cayenne
freshly ground pepper
IRISH (2)
1 tsp garlic powder
1/2 tsp thyme
1/4 tsp basil
1/4 tsp rosemary
1/2 tsp marjoram
freshly ground pepper
KIELBASA (LITHUANIAN)
2 tsp mustard seeds, crushed
1 tsp garlic powder
1 tsp onion powder
1 tsp allspice
freshly ground black pepper
KIELBASA (POLISH)
2 tsp caraway seeds, crushed [tester recommendation: reduce to 1 tsp or even 1/2 tsp caraway seeds]
1 tsp garlic powder
1 tsp onion powder
1 tsp marjoram
1 tsp sugar
½ tsp allspice
freshly ground pepper
1 tsp liquid smoke (optional tester recommendation)
KIELBASA (UKRAINIAN)
2 tsp mustard seeds, crushed
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
freshly ground pepper
Tester recommendations for Ukrainian Kielbasa:
-reduce mustard seeds to 1 tsp unless you like a lot of mustard flavour
-add 1/2 tsp allspice to give more spice
-if you can, use smoked paprika
MOROCCAN
1 tsp garlic powder
1 ½ tsp curry powder
freshly ground black pepper
1/2 tsp cinnamon
1/2 tsp thyme
1/3 cup currants
2 tbsp pomegranate juice
Pepperoni
Note: if you want a milder pepperoni, cut back on the pepper and pepper flakes.
- 1/2 cup of white kidney beans, rinsed and drained
- 1 cup cold water
- 1 tbsp olive oil
- 1 tsp liquid smoke
- 1 tsp HP sauce, or BBQ sauce
- 1 tbsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp whole anise seed
- 1 tsp red peppercorns
- 1 tsp green peppercorns
- 1 tsp crushed red pepper flakes
- 1 1/4 cups vital wheat gluten
Pepperoni
3/4 teaspoon salt
2-3 teaspoons Spanish smoked paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
3/4 teaspoons mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons cashew butter (may substitute peanut butter or tahini)
2/3 cup water
4 tablespoons ketchup or tomato sauce
1 teaspoon Liquid Smoke
1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce)