These sausages are a bit more delicate in texture. With chickpeas, roasted red peppers and toasted cumin, they are great on the grill.
Steps
1
Preparing the Dough
Ingredients
2 1/2 cups Base Seitan Dry Mix
1 cup roasted bell peppers, diced
1/2 cup cooked chickpeas, coarsely chopped
1 tbsp chile powder
1 1/2 tsp toasted cumin seeds
1/2 tsp smoked paprika
1/4 cup maple sugar
1/2 tbsp sea salt
freshly ground black pepper, to taste
1 small red onion, diced and sautéed in1 tbsp of olive oil until caramelized
1/4 cup chopped parsley
3/4 block firm tofu
1 cup red bell peppers, roasted and chopped
2 cloves garlic, peeled
1 3/4 cup vegetable stock
2 tbsp hot sauce of choice
First, prepare your mise en place.
To begin the dough preparation, start with the dry ingredients. In a mixing bowl, combine the Seitan Base Mix, roasted bell pepper, chickpeas (crushed in your hand as you add), chile powder, cumin seeds, smoked paprika, maple sugar, sea salt, pepper, sautéed onion, and parsley.
Next, prepare the wet ingredients. In a blender, add the tofu, remaining roasted bell peppers, garlic, vegetable stock and hot sauce. Blend until smooth.
To form the dough, you must combine the dry and the wet batches. Create a small well in the center of the dry batch. Gradually add the wet batch into the well, stopping frequently to stir. Continue until the dough takes on a sturdy consistency. You should use most if not all the liquid. The texture is correct if you are able to rip the dough apart with a bit of give.
2
Shaping the Sausages
To shape the sausages, cut the dough into sausage size pieces.
Watch this short video to learn 2 ways to roll the sausages.
3
Cooking and Serving the Sausages
In a steamer or steamer basket, steam sausages for 45 to 60 minutes. Remove from the steamer and allow to cool a bit before removing the wrapping.
Once cooled, remove the wrapping and sear or grill to serve.
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Hi Christi! Thank you for your question. The tofu that I usually work with is actually 14oz. About 3/4 or 10.5 oz is the amount that I have used with success. This recipe has some degree of flexibility so it can be a loose measurement. Happy cooking and let us know how you like this. Lauren
Thank you, Lauren!
I used 10.5 oz tofu and had great results. The seasoning in this sausage I find perfect for my family; enough heat to satisfy me, but not deter my children. I also loved the texture of this recipe - I daresay that it yields the closest mouthfeel to pork sausage that I've tasted in years. Thank you.
Can the sausages be steamed inside aluminium foil instead of cheesecloth + parchment? The video on how to roll sausages shows both options for rolling but it doesn't show the steaming process with aluminium foil.
Hi Rodrigo: Thanks for writing. You can use a good quality aluminum foil, as well as cheesecloth and parchment. The lesser quality foils don't seem to hold a wrap as well as better foils. Remember to leave space for the seitan to expand. Good luck with your sausage making. Cheers, Char
Hi Janet--thanks for writing. I would suggest to use parchment paper, as the wax paper can easily disintegrate (based on experience). The parchment with cheesecloth is the perfect combination for making the seitan sausages. Let us know if you make the sausages. Thanks, Char
I made these today and the flavor and texture is fabulouse! I look forward to making these again and experimenting with different spices. Best sausage ever!
Hello, Heather: thanks for writing. You can store them in an air-tight container in the fridge, for up to five (5) days. If they are placed in the freezer, they can last for five (5) months. Wrap the leftovers well, then store in the airtight container. Label and date the container. Cheers, Char
Hi Earlene: It is the vital wheat gluten that gives seitan that texture that many enjoy. There are many good gluten-free seitan "like" roasts. Remember to use Tamari instead of soy sauce, since the Tamari is GF. Hope this helps. Cheers, Char
Hello Trina--
I would just omit those spices/condiments. In their place, you can add garlic granules, died onions, etc, anything to add some spice to the dish.
Hoped this helps.
Char
Lauren L •Hi Christi! Thank you for your question. The tofu that I usually work with is actually 14oz. About 3/4 or 10.5 oz is the amount that I have used with success. This recipe has some degree of flexibility so it can be a loose measurement. Happy cooking and let us know how you like this. Lauren
Rodrigo F •Can the sausages be steamed inside aluminium foil instead of cheesecloth + parchment? The video on how to roll sausages shows both options for rolling but it doesn't show the steaming process with aluminium foil.
Char N • Rouxbe Staff •Hi Rodrigo: Thanks for writing. You can use a good quality aluminum foil, as well as cheesecloth and parchment. The lesser quality foils don't seem to hold a wrap as well as better foils. Remember to leave space for the seitan to expand. Good luck with your sausage making. Cheers, Char
Patsy K •I made these today and the flavor and texture is fabulouse! I look forward to making these again and experimenting with different spices. Best sausage ever!
