» Why is there silverware in the sausage drawer? Don’t Eat Off The Sidewalk!

Why is there silverware in the sausage drawer?

 

 I finally got around to making a variation of Julie’s steamed seitan sausages (say that three times fast).  I went with cajun, and while trying to decide which spices to omit from the original recipe, I looked at my box of Old Bay seasoning and noticed that a lot of those spices are included in it.  So that was pretty easy.  I decided to include hot sauce and roasted red peppers, too.  I was worried that I would either add too much seasoning and sauce and they’d be really hot, or I wouldn’t add enough and they would be boring.  But I think I did a pretty good job of getting sort-of-spicy but not too spicy sausages.

 

I copied Julie’s directions and then just edited them to fit my changes, so credit for that still goes to her.

 

 

2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp vegetarian chicken powder (mine is salty so I didn’t add extra salt)

1 tbs fennel
1 1/2 tbs Old Bay seasoning

1 tsp smoked paprika
1 tsp italian spices (or thyme if you’re not out like I was)

1/2 tsp red pepper flakes
black pepper
2 c water
2 tbs soy sauce
3 tbs olive oil

~1/3 c minced roasted red peppers
1/2 – 1 tbs hot sauce (I used 1/2, but in case you want hotter)

Mix together all of the dry ingredients. Whisk together the water, olive oil, soy sauce, peppers, and hot 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.

Note:  I actually used 2 and 1/8 cup of water, but my dough was reeeeeally wet so I just went ahead and reduced it to save you the trouble of adding more flour to your dough.

Action shots!  I bought a steamer insert for six bucks so I could go ahead and make a full batch.

Steaming.  Look at how roomy.

And with peppers and onions and rice, the way it was meant to be.  The cucumbers in the background are there because I wanted a fresh vegetable and didn’t feel like a salad.

I apologize if there are any typos, i’m pretty tired.

posted: 08 March 4
under: food, pictures, recipes

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