Have you made the Vegan-dad/Isa ones? Heres the link, I have not made them before, but here is the link...

http://vegandad.blogspot.com/2008/03/homemade-sausages.html

I went to a cooking demo by the guy that makes the Field Roast products 3 years ago and he handed out a recipe.... it is a "spring herb flavor" but I am sure with some modifications you could make it spicy (various chili powders instead of some herbs, replace some veggies with peppers, etc. the recipe should really just help you understand how much seasoning needs to be used)

Ingredients:

Dry:
1 c vital wheat gluten
2 tbs white flour
1 tbs veggie broth mixture
1/4 tsp black pepper

Wet:
3/4 c + 3 tbs water
3 tbs olive oil
1 tbs each: shallot, carrot, celery--chopped into small pieces
1 tbs shitake mushroom chopped
2 cloves garlic, pressed
1 tsp each: tarragon, chives, dill--chopped
1/2 lemon juiced with zest

Process:
1. Bring to boil 6 gts of water in 8 qt stock pot. Important: Add salt to taste.
2. Prepare wet mix;
chop veggies, lightly saute with olive oil, add pressed garlic after heat is turned off, stir and set aside
combine water and olive oil in bowl
chop fresh herbs, prepare lemon, add to water and olive oil, add sauteed vegetables to mixture
3. Prepare dry mix;
combine all dry ingredients in a bowl
4. Combine wet mix into dry mix to create dough;
lightly mix with hands for 10 seconds. Avoid over mixing
5. Form loaf, wrap in cheese cloth and tie off;
create loaf shape with dough
cut out a rectangle of cheese cloth at least 4 inches wider than the length of the load, place dough on top of cheese cloth and wrap like a burrito folding in the outer edges before rolling. secure cheese cloth to dough by wrapping loaf with cotton string
6. Simmer in broth for 1 hour
place netted load in boiling broth, bring back to slow boil and cook 1 hour or until grain meat reaches internal temperature of 190 degrees (I assume this is Fahrenheit). Cool, remove cheese cloth and rub outside of load with dark chili powder for color