Unknown / Main
Seitan Bratwurst
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
- water1 1/4 cup
- soy sauce
- gluten, see seitan for how to obtain gluten from wheat flour1 cup
- spice, additional; e.g. coriander, cardamom, thyme and oregano
- tofu, optional
- vegetable oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.