A fresh seitan sausage is similar to a bratwurst. Gluten inflates in a hot pan but deflates nearly as quickly when it cools down. The cooled down sausage may look somewhat flat but tastes as well as the spices you used (gluten is almost without taste). With sausage spices, especially curry you can create a vegetarian bratwurst or currywurst that few unaware meat eaters would suspect to be vegetarian.
Ingredients[edit | edit source]
- 1 ¼ cup water
- Soy sauce
- 1 cup gluten (see seitan for how to get gluten from wheat flour)
- Additional spices, e.g., coriander, cardamom, thyme and oregano
- Tofu (optional)
- Vegetable oil
Procedure[edit | edit source]
- Mix soy sauce with the water.
- Mix solid ingredients (e.g. spices) with the flour. It is much easier to mix solid and liquid ingredients separately than adding ingredients to the gluten dough later, as it is very rubbery and sticky.
- Combine the wet and dry ingredient mixtures. Add the tofu, and knead the dough until it is well combined. Allow it to rest for 10 minutes.
- Roll the dough into sausages and fry them in a pan. An oiled non-stick pan is recommended. To form round sausages you have to turn them on all sides and squeeze from both sides with two spatulas.
Notes, tips, and variations[edit | edit source]
- To fry the sausages on a grill they must be cooked first in order to make the gluten dough less rubbery.
- The gluten inflates but is also bit runny.
- For an original currywurst you add ketchup and sprinkle curry on the sausage.
- If the sausages aren't eaten fresh they deflate a lot but still taste good.