| Spicy Italian Sauzage |
Recipe type: Main
Author:
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 16
Delicious seitan sausage that are versatile and freezer friendly
Ingredients
- Dry Ingredients
- 3/4 cup pearl barley (dry)
- 2 c vital wheat gluten
- 1 c nutritional yeast
- Dry Seasonings
- 1 tsp sage
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp salt
- 3 tsp ground pepper
- 1 TB dried minced onion
- 2 TB crushed fennel seeds
- 2 TB basil
- 1 TB oregano
- Wet Ingredients
- 3/4 water
- 8 oz firm tofu
- 1 TB better then bouillon veg or chicken base
- 4 TB Soy sauce or Tamari
- 4 TB Worcestershire sauce (vegan) or Steak Sauce
- 2 TB Gravy Master
- 1/4 c olive oil
- 1/3 c minced roasted red pepper (jar is ok)
- 3 TB minced garlic
Instructions
- Cook barley in covered pot with 1 1/2 cups of water for 40 minutes until well cooked – let cool
- Heat oven 325′
- Mix dry ingredients in a bowl and set aside (you can opt to slightly crush the fennel seeds in a coffee grinder – pulse 2-3 times) Blend all of the wet ingredients except the garlic and red pepper. Use a blender or an immersion stick blender or mixer. When well blended combine with red pepper, garlic and dry ingredients to form a sticky dough. Let it rest for about 10 minutes.
- Divide the dough in half and then in quarters and then each quarter into four parts. Shape into a 4-5″ log. Roll each log in tin foil like a tootsie roll.
- Place on cookie sheet and cook for 50 minutes. Let cool and unwrap each roll.
- Store in refrigerator or freeze.
- Fry them up in a pan with a little oil when ready to serve.
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