Recipe: Spicy Italian Vegetarian Sausages (was Food plan for today, 4/13/08)

[Guest guest]

CINDY wrote:

> Serene, how do

> you make Seitan Italian sausage? Thanks!!

 

Here's the recipe I got from Sue's post on the McD12Day list. I hope

it's okay to repost it here. Everything below my name was posted by Sue

on the other list:

 

Serene

 

Spicy Italian Vegetarian Sausages

Makes 8 links

 

2 1/4 cups vital wheat gluten

1/2 cup nutritional yeast flakes

1/4 cup chickpea flour

2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is

salty, or saltier than Bill’s Best, you’ll want to greatly reduce the

amount you use)

2 tbsp granulated onion

1 to 2 tbsp fennel seed, optional

2 tsp coarsely ground pepper, preferably freshly ground

2 tsp ground paprika

1 tsp dried chili flakes, optional

1 tsp ground smoked paprika

1/2 tsp dried oregano

1 tsp salt

1/8 tsp ground allspice

2 1/4 cups cool water*

6 to 8 cloves garlic, minced or pressed

2 tbsp olive oil

2 tbsp soy sauce

 

1. In a large bowl, mix together all of the dry ingredients. Whisk

together the water, garlic, olive oil and soy sauce and using a fork,

gently stir into the dry ingredients. Stir just until ingredients are

mixed. If dough mixture is too dry, you can add another tablespoon of

water or as needed.

 

2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs

on piece of aluminum foil and roll up, twisting ends. Place sausages in

steamer and steam for 30 minutes. Once sausages have cooled, remove from

foil and refrigerate until ready to eat. After cooling, the sausages may

feel a bit dry on the outside. Don’t worry, as they will soften and firm

up considerably after chilling.

 

Variation: You can shape the dough into little patties instead of links.

If you don’t want to use aluminum foil, you can wrap the links in damp

muslin or tea towel and tie ends with cotton twine.

 

Julie Hasson

http://www.everydaydish.tv/Recipe%20Pages/Spicy_Italian_Vegetarian_Sausage.html