I know what you are thinking: this guy is going to develop a gluten intolerance with all the seitan he is making. I just can't help experimenting with steamed wheat gluten! This time the plan was to make a bratwurst-like sausage that was lighter and differently spiced than an Italian sausage. Mission accomplished! Most of the bratwurst recipes I looked up online called for mace and caraway seeds. I am not crazy about caraway, and I am not exactly sure what mace tastes like. In any event, I did not have them on hand (but will try them next time I make these). But, they are awesome just the way they are, and even better with sauerkraut piled high on top.INGREDIENTS
- 1/2 cup white kidney beans, drained and rinsed
- 1 cup plain soy milk
- 1/4 cup ground dried shitake mushrooms (I grind mine in a coffee grinder)
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1 tbsp sugar
- 1/4 tsp allspice
- 1 tsp paprika
- 1 tsp marjoram
- 1 tsp sage
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/4 cup vital wheat gluten
METHOD
Get your water on its way to boiling in your steaming apparatus
1. Finely mash beans with a fork, then add in soy milk, mushroom powder, and spices. Mix well. Add in wheat gluten and mix well. Knead for a min or two to bring it all together.
2. Divide in 6 pieces, shape into a sausage, then wrap tightly like a tootsie roll in heavy duty aluminum foil. Steam for 35 mins.