Directions Place in a bowl the Vital Wheat Gluten, Nutritional Yeast and crushed Garlic. Mix well with a fork. Add the Garlic Salt, Onion Powder and Mixed herbs. The contents of this bowl shall forever be known as "dry ingredients". In a separate bowl - place the rest of the ingredients and mix well. The contents of this bowl shall be known as "wet ingredients" Add the wet ingredients to the dry ingredients and mix with a fork until it all comes together to form a dough. Knead for a few minutes. Pesky bits of Sundried Tomatoes will keep popping out but just stick 'em back in. Take 2 pieces of aluminum foil and lightly oil. Divide the dough into 2 equal parts and roll each piece into a sausage shape about 6 inches long and 3 inches diameter. Roll up each sausage in each piece of foil and roll the foil round the sausage. Twist the ends tight so as the sausage shape retains. Bake in the middle of an oven at 200 degrees for 40 mins turning round half way through cooking time. Unwrap and leave to cool completely. Each sausage yields about 25 1/4 inch slices and will get scoffed very very quickly! I should make double this recipe each time really.
Pepperoni Style Sausage
This is one of my favourite ways to make Seitan. It is seriously moreish. I've used it in sandwiches, stews, on pizzas and just for slicing off a hunk and snacking with. Pepperoni Style Sausage makes 2 sausages each about 200 grams Ingredients 1 1/2 cups of Vital Wheat Gluten 1/2 cup Nutritional Yeast 1 tsp Onion Powder 1 tsp Garlic Salt 3 Cloves of Garlic, squeezed through a garlic press 1 1/2 tsp Mixed Herbs 1 Tblsp Toasted Sesame Seeds (toast your own if you can) 1/2 cup Thick "Beef" broth 1/4 cup Red Wine 1 Tblsp Soy Sauce 1 Tblsp Olive Oil 5 Tblsp Tomato Paste 2 Sundried Tomatoes, diced thinly 1 teaspoon Liquid Smoke few drops of Tabasco