The basics of Seitan are wheat gluten and spices (the "dry"), mixed with water/stock and a binding agent (the "wet"). When I make my Seitan ribs I use natural peanut butter as the binding agent, but for sausages I wanted a different flavour. I have seen in other recipes that some people use beans so I thought I'd give it a try.
To make the sausages you'll need:
3/4 cup baked beans in tomato sauce
2 tbsp minced garlic
3 tbsp tamari
1/2 tbsp hickory liquid smoke
2 tbsp chili oil (or olive if you don't want them spicy)
1.5 cups vegan beef broth
2 cups wheat gluten
1/3 cup nooch
2 tsp smoked paprika
1 tsp chili powder
1/2 tsp black pepper
1 tsp ground sage
1/2 tsp onion powder
In a food processor thoroughly mix the wet ingredients until smooth. Switch the blade to a dough hook and add in the dry mix until a batter forms evenly.
Using lengths of heavy duty aluminum foil add even mounds of batter and roll into sausage lengths, twist ends closed. Repeat until all batter is used, 8-10 sausages depending on size.
Bake in the oven at 350 degrees for 40 minutes and let cool in the foil.
Now that you have sausages, the possibilities are endless! BBQ and top with sauerkraut and mustard, slice and fry for pasta dishes, or create some great holiday apps!
To make sausage rolls, once cooled you need to slice them in half and cut into 1.5" sections.
Roll out your puffed pastry and wrap each square evenly. Bake at 350 for 25-30 minutes or until golden brown.
Serve with specialty mustard, and enjoy!