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Italian Seitan Sausage

What you need: 

2 cups vital wheat gluten
1/4 cup nutritional yeast
2 tablespoons onion powder
1 teaspoon granulated garlic
1 3/4 teaspoons fennel seeds, lightly crushed
1 1/2 teaspoons dry red chili flakes
1/2 teaspoon dry basil
1/2 teaspoon dry rosemary
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano (rubbed)
1/2 teaspoon paprika
several grinds fresh black pepper
1 1/2 teaspoons sea salt
1 portobello mushroom cap
1 (15 ounce) can cannellini beans, rinsed and drained
1 cup vegetable or veggie chicken broth
2 tablespoons olive oil
3 garlic cloves, grated
2 tablespoons tamari or soy sauce
1 tablespoon agave, optional
1 teaspoon vegan Worcestershire, optional

What you do: 

1. Prepare your steaming basket and get your water boiling. In a large bowl, mix all your dry ingredients and spices and set aside.
2. In a food processor, pulse the portobello mushroom cap until it has a crumb-like texture. Don't over process, we don't want a mushroom puree. Add the mushroom bits to the dry mixture and stir to combine.
3. Return to your food processor and add the wet ingredients.Puree until completely smooth. Pour the wet mixture into the dry mixture and get everything mixed thoroughly, using your hands to make a dough.
4. Knead the dough for at least 10 minutes. Allow the dough to rest for 5 minutes while you get your foil ready, by now the water should be to a full boil. Divide the dough into 8-10 pieces. Take each portion and begin shaping it into a log or link and wrap the link tightly in foil. Don't worry if it's not perfect.
5. Repeat this process for all the portions and place the foiled logs into your steaming apparatus. Steam over medium-high heat for 2 hours, making sure to replenish water level every 30-40 minutes.
Keep a pot of water on simmer alongside your steaming basket. When your basket's water levels are low, you'll have a back up of hot water. This helps to keep things nice and steamy. Don't get lazy and cut the cooking time in half. Go the full two hours. Good food takes time.
This sausage freezes and thaws well, so keep some links frozen for long term use. They'll keep in the freezer for months.Give some to your friends. Who doesn't like the gift of sausage? Exactly.
Source of recipe: Recipe inspired by the lack of funds to constantly buy Field Roast sausages.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

Great recipe!!  ;)b  I did do some things different, only because I didn't have the ingredient or the time...I used pinto beans instead of the cannellini beans, didn't add the garlic cloves, soy sauce instead of tamari, and no agave.  I didn't steam it though.  My mother created a recipe for ham as a cold cut with seitan very similar to this recipe, except different in seasonings of course.  So I took her recipe and formed the "sausage" the same way; wrapped it in the foil and baked it for 1.5 hours at 325 degrees.  It came out perfect!  Even my meat-eating hubby was impressed!  So if you don't have the time to steam, bake it!  I'm sure the texture comes out better steamed though.  Can't wait to put this on my pizza or cook with my pasta!!!  Thanks for sharing!!!

Would you mind sharing the recipe for this?

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I made this to put in pasta for dinner, but just had to try one for lunch too. I had it with ketchup, mustard, and relish. DELISH! I followed the instructions exactly, minus agave, and they turned out perfectly. Thank you so much for sharing! I can't wait to try this with other variations. (beer "brats" anyone?). : )

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I used all the ingredients and instead of making it as suggested, just rolled it in a log and baked it about 45 minutes in a 350 oven, as I do with all my seitan.  I barely even kneaded it, honestly, and it was great.  Delicious sliced for sandwiches. 

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Ok, I know I already reviewed this but since the first dish I've added it to many more and am head over heals for this recipe.  I grilled one this morning and mixed it into my tofu scramble.  I don't recommend giving your friends the gift of sausage; it's too good to share!

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FullObeans~
a nice light pan fry or grilling did great for me.great texture, I actually made a batch specifically to take to a festival and many omnis enjoyed the grilled version (although it was a beer and blues music event, and we were pretty inhebreated.) I haven't personally done the stew/soup/stick it in a wet dish thing yet. pan fried, sliced, spaghetti, yes ma'am!

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This was delicious but it took forever!  I committed to the full 2 hours but my sausages still turned out a little soft.  It tasted fully cooked but I cooked it in a stew the next day and they got a little mushy.  Are they supposed to be very tender or should I add less liquid or bean puree?  I'm looking forward to grilling them- I think it may suit their texture better.

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This was AMAZING..I just ate 1 for breakfast.. I am going to freeze them in my food saver bags. Should I take the foil off  before freezing or leave it on?
  ;)b

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Thanks for the recipe, it was amazing. We made as is the first time came out great. The second batch we added two no-chikn boullion cubes to one cup of water, which gave a deeper flavor definition, also we are lacto-ovo and added feta and sundried tomatoes. Today we are going to try to replace some of the water content with maple syrup to make breakfast sausage. This basic recipe has so much potential to play with. Thanks again. 

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Quote:
Glad it worked out for you. I've baked loaves of seitan before (deli slices as well) but I usually bake them in a bain marie to ensure even baking.  The thing a lot of people encounter with baking seitan is that it dries out. You can always do the bath or place a baking dish filled with hot water in the oven. That keeps stuff moist and steamy.

yeah, that was the down side of baking it.  The inside was surprisingly moist, but the outside texture was, not dry, but, like a layer.  It was still so tasty though!  I'll have to try the baking dish with water next time.  It's just hard for me if I were to steam and keep refilling the pot, if I have to, when I got a 4 yr old and a 16 month running around...lol...I can get stuff done while it's baking for an hour and a half...lol...But thank you again for the input!  :)  I had it tonight with salad.  I cubed about an ounce or so and mixed it in.  It was DELICIOUS!!  I called my mother, who has been a long time vegan, and raised us that way from when I was 12, and raved about it and told her she had to try it, lol...

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Great recipe!!  ;)b   I did do some things different, only because I didn't have the ingredient or the time...I used pinto beans instead of the cannellini beans, didn't add the garlic cloves, soy sauce instead of tamari, and no agave.  I didn't steam it though.  My mother created a recipe for ham as a cold cut with seitan very similar to this recipe, except different in seasonings of course.  So I took her recipe and formed the "sausage" the same way; wrapped it in the foil and baked it for 1.5 hours at 325 degrees.  It came out perfect!  Even my meat-eating hubby was impressed!  So if you don't have the time to steam, bake it!  I'm sure the texture comes out better steamed though.  Can't wait to put this on my pizza or cook with my pasta!!!  Thanks for sharing!!!

Glad it worked out for you. I've baked loaves of seitan before (deli slices as well) but I usually bake them in a bain marie to ensure even baking.  The thing a lot of people encounter with baking seitan is that it dries out. You can always do the bath or place a baking dish filled with hot water in the oven. That keeps stuff moist and steamy.

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