Home / Recipe / Sweet & Spicy Seitan Sausages
4 September, 2015

Sweet & Spicy Seitan Sausages

Posted in : Recipes on by : Dani Pipkins Tags: , , , , , , , , , , , , , , ,

unnamed (17)Man o man, am I glad to finally have perfected this recipe! I love a good hearty breakfast that isn’t going to make feel weighed down like the old days when I ate meat like bacon, sausages, etc. Not just for breakfast though, this recipe can be formed into a bratwurst shape and used on the grill as well! Woo hoo! Or, cut it up into smaller pieces after it is done cooking and use it in sauces, on top of pizza, or whatever your heart desires! Also, there is NO oil in this at all!

You’ll need a steamer for this, and either cheese cloth or foil, whichever you choose. 

You’ll also need something that is able to crush fennel seeds. I didn’t have anything fancy, I just spread them on my cutting board and used a flat ended rolling pin to crush them. We don’t want them obliterated into powder, we just want to crush the seeds a bit to let out the oils.

Now here is finally an awesome recipe that you can make and eat right away, keep in your refrigerator for about a week or even freeze for up to 6 months! 

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I’m excited about this recipe and I know you will be too once you taste it!

Now, I like things pretty spicy, and this recipe is geared towards that, however, feel free to reduce the amount of heat by either putting less cayenne pepper and red pepper flakes or remove the heat entirely. I’m sure it would still be delicious!

Enjoy!

Please join me over at Dani’s Kitchen on Facebook as well, where a community has just begun. I’d like for this to be a community where others share their recipes and commune with eachother in a positive atmosphere!

Please invite anyone who is interested in learning more about plant based eating, anyone who is already a vegan, vegetarian, or may be transitioning from the standard American diet that includes animal products. Thanks!

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Sweet & Spicy Seitan Sausages
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Sweet & Spicy Seitan Sausages
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Ingredients
Dry Ingredients
Wet Ingredients
For the wrapping
Servings:
Instructions
  1. In a large bowl, mix together all of the dry ingredients and spices.
  2. Then, add the wet ingredients, stirring with a spoon until mixed together.
  3. sprinkle a bit of nutritional yeast onto a cutting board and take the dough and start kneading it.
  4. Please note that it may not get super stretchy like you may be used to. We want this to be a bit wetter than normal.
  5. Then you will want to have your foil or your cheesecloth ready. Shape into small cylinders for the small sausages, or into larger cylinders for a bratwurst shape, or even into a larger thick log to make a huge piece that you can just cut off of later.
  6. Place inside the foil and wrap, twisting the ends and then pushing the ends up over the top to keep the dough from escaping. This does not have to be super tight, but should be a bit snug. If you are using cheesecloth, tie the ends with string or twine.
  7. Get your steaming apparatus ready and place what you can inside. Steam for 45 minutes. You may need to repeat this if you have more that need to be cooked.
  8. Enjoy!
Recipe Notes

You can save these for later and just throw them into a pan and dry fry, or add a bit of coconut oil and lightly fry that way as well. You can grill them, cut them up, do whatever you want with them! 

These are delicious!

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