Seitan Sausages "Thuringer" style
The weather is slowly getting sunnier and soon the grill can definitely be restarted more often. And what shouldn't be missing when grilling? Right, sausages. These seitan sausages are pretty easy to prepare and can be frozen without any problems, in case clouds come up again and the grilling has to be postponed. ;)
But of course they also taste great from the pan with their Thuringian-style seasoning.
You can also change the spices, for example with paprika and garlic instead of caraway and marjoram, for a sausage that is more in the direction of chorizo.
Duration: 1.5 hours (plus 1 day of rest)
Makes about 15 sausages
200g smoked tofu
400g can of white beans (including liquid)
10g apple cider vinegar
40g yeast flakes/nooch
30g vegetable stock powder
8g dried marjoram
5g ground caraway seeds (not cumin)
8g onion granules
2g garlic granules
500g Seitanfix (gluten powder)
I can only recommend this seitan recipe to you if you have a food processor or kneading machine that processes the seitan really well. Allegedly, gluten also develops well if you simply leave it to rest overnight (autolysis). But I don't have any experience. If you tried this recipe and processed everything by hand, please let us know if it worked. For the seitan, put all the ingredients except for the seitan fix / gluten powder in a mixer and mix them until the liquid is as smooth as possible. I know it works like a lot of marjoram, but this herb is one of the spice components most commonly found in German sausages. This one goes strongly in the direction of Thuringia, hence the mustard and caraway seeds. If you don't like that, you can try what you want at this point. Italian herbs? Paprika & Garlic? Everything relatively irrelevant, the main thing is that you don't add more liquid to the dough.
Then put the mixture in a bowl and roughly knead it with the gluten powder by hand. The "dough" will look relatively "grainy".
Since there is a lot of dough and my food processor can't do it in one go, I advise you to divide the dough into 3 portions and then let the machine work the dough for 2-3 minutes. It could also take a little longer with a dough hook. Afterwards, however, the gluten should have developed well and clearly differ from the initial mixture (as in the bottom of the four pictures). You then repeat the whole thing with the whole dough.
Now let the seitan rest for 10 minutes. I like to be a little more precise and therefore like to weigh how much dough I have in total so that I can then divide it up better. For me it came out about 1800g and I divided the whole into 15 sausages a 120g. Simply shape the sausages and wrap them in baking paper. I wrap the lower part of the baking paper over the sausage, roll it up a bit, fold the sides in the middle and then roll it up completely. This is how the sausages actually hold up quite well.
Then I repeat the whole thing again with a layer of aluminum foil. While you are shaping the sausages, you can preheat the oven to 125°C.
By the way, I am well aware of the critical handling of aluminum foil, if you plan to make sausages more often, it may be worthwhile to buy silicone molds to avoid the rubbish that arises. The foil helps to keep a bit of the mositure in the sausage though.
The sausages are then placed in the oven for 30 minutes. Then they are turned over and baked for another 25 minutes. Then just let them cool down a little and then give the seitan some time to sit completely overnight.
The next day you can use the sausages however you want. Theoretically, however, you should also be able to store them in the refrigerator for up to a week or you can simply freeze them.
If you put them on the grill, you should brush them with a little oil or fry them directly in a pan with oil.
It doesn't matter whether you enjoy them in a Hoagie as a hot dog or processed into currywurst, I wish you Guten Appetit.
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