These seitan sausages are made from wheat protein and can be added to a wide variety of dishes. Once you have made the basic recipe, try changing up the size, shape, and spice mix to your liking!
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Ingredient batch: 1.5× original. Base yield: 3 cups.
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Yield
4 1/2 cups
Prep
10 minutes
Cook
25 minutes
Total
40 minutes
Additional Time
5 minutes
Ingredients
Wet Ingredients
2 1/4 cup hot water
3 3/4 tsp garlic
1 1/2 tsp paprika
1 1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp msg or miso paste any color
1 1/2 tsp dried onion
1 1/2 tsp liquid smoke or hickory powder
3/4 tsp black pepper
3/8 tsp dried thyme
3/8 tsp dried marjoram
1 1/2–3 pinches of dried sage
Dry Ingredients
2 1/4 cups wheat gluten
3/4 cup soy flour wheat flour is okay too
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 3 cups.
1 1/2 cup hot water
2 1/2 tsp garlic
1 tsp paprika
1 tsp salt
1 tsp sugar
1 tsp msg or miso paste any color
1 tsp dried onion
1 tsp liquid smoke or hickory powder
1/2 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried marjoram
1-2 pinches of dried sage
1 1/2 cups wheat gluten
1/2 cup soy flour wheat flour is okay too
Instructions
Mix all wet ingredients in one bowl.
Mix dry ingredients.
Pour wet ingredients into dry ingredients and mix together until a solid mass is formed.
Lay a square of saran wrap on the counter and roll up 1/3 of the mixture into a sausage shape, twisting off the ends. Repeat 2x for the rest of the seitan mix to make 2 more sausage rolls.
Place a steaming rack in the Instant Pot and set the sausage rolls on to the rack.
Pour 1 cup of water into the pot.
Close the lid, set the valve to sealing and pressure cook (manual) on high pressure for 25 minutes.
Perform a quick release when done. Unwrap sausages carefully!
Notes
I learned how to make seitan sausages by watching this video by Chef Ani on YouTube . Her vegan cooking channel is a wonderful resource!