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

  1. 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.

  2. Blend all the ingredients, EXCEPT for the vital wheat gluten, until smooth. Transfer to a mixing bowl.

  3. 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.

  4. 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.

  5. 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)