Seitan Sausages

Seitan Sausages

Seitan can be used many ways, especially as a meat substitute.
It makes great burgers, sausages, chunks for pies and stews, slivers  for stir fries.
These are my favourite sausages!

200g tin of cooked cannellini beans (or other cooked white beans)
1 cup vegetable stock (Make this with 1/4 boiling water and top up with cold)
1 tablespoon olive oil
2 tablespoons soya sauce
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast flakes
2 – 4 cloves garlic minced (or 1/4 – 1/2 teaspoon garlic powder)
2 teaspoons toasted fennel seeds, crushed
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon thyme
Sea salt and freshly ground black pepper

Set up the steamer and have tin foil at the ready.

Mash the beans in a large bowl, add all the other ingredients in the order listed and mix to a dough. Do not knead beyond the ingredients being evenly mixed as you want the finished steamed dough to be quite dense. Sometimes you knead the heck out of it to get a softer, juicier finish but not for this. Divide into 8 – 10 and shape into sausages, roughly four inches long. Wrap tightly in tin foil, allowing the foil to overlap at least half way round the sausage and twist the ends. Steam for 40 minutes.


See how the one which wasn’t wrapped so well expanded too much during steaming!
Sometimes you want seitan to expand but not in this case.

Fry lightly, they really need very little, just enough to brown and crisp slightly.


Possibly the best sausage sandwich I have ever had.

This recipe is very adaptable, experiment with the seasoning and herbs but do try this version first…it’s somewhat scrumptious.