Thursday, January 8, 2009

Sausages in the Works

I have been working on a tempeh/seitan sausage in an attempt to make a sausage that is a little more tender and a little less "gluten-y." Sometimes I find that the steamed sausages come out a little tough, or give my stomach a gluten overload. So far, my results have been pretty good, but a little too soft, I think. They taste great and have a good texture right out of the steamer, but they turn to mush if placed in a sauce. I am kind of sausaged out right now, so I will experiment again in a little while.

25 comments:

Carolyn B. said...

It does seem that gluten gives great structure, the few times I've done vegan sausage. And frankly great sausage of any stripe, given that I'm a newcomer to the homemade sausage thing. But I agree that it would be nice to not be so wheat dependent. Perhaps other binders and legumes, not just soy? Thanks for being at the forefront of this adventure, VeganDad!

susan said...

I think they need a little frying after they come out of the steamer, just to give them a little crispiness.

Jan Scholl said...

What happens if you cut them up and then grill them to crisp them up? I bought some patties once at Costco that were way too soft so I jacked up the grill temp and "fried" them til crunchy. They were like "meaty" fries then.

Valerie said...

I've only made sausage once, using dried bean curd sheets. It was really good. It reminded me of mortadella, which I hadn't had since I was in highschool. So, I ate it in sandwiches with mustard and lettuce.

What I'm looking for is a vegan kielbasa. It is the only meat that I think about occasionally, though haven't broken down in 35 years. You wouldn't know if there is a recipe out there somewhere; I've looked, but can't find one.

The Wind Attack said...

oooh, I'm excited about this. I have the same problem with seitan... tasty for a bit, but then my stomach has a "blahhh, too much gluten!" feel to it. I look forward to seeing your final recipe!

DJ Karma (of Vegspinz) said...

Yeah, I used Bryanna Clark Grogan's idea of incorporating some tofu to the mix (pureed and mixed with the wet stuff)with good results. She doesn't steam, but I tried it and it was comparable to her method of slow cooking in the oven with a broth. You just gotta add all the flavor into the mix since it's not soaking up any... it slices and holds up really well, and much more tender than straight gluten!

Ron said...

I will interested to see how you go with these, Vegan Dad. I have tried doubling the olive oil and cutting back on steaming to try and take the sometimes toughness out without luck.

This week we ate seitan sausages for dinner, then I had a sausage sandwich for lunch next day. Seitan corned beef for dinner and in a sandwich the following day.

I felt I had gluten overload, and, hmmm ... got quite bound up if you know what I mean despite my high fibre intake (perhaps seitan recipes could do with some bran in them, I wonder?).

borboleta africana...é um peixe said...

Congratulations, you have a great blog...I will try to translate it to portuguese

see you soon

Summer Fae said...

I can't wait to try them. I made your sausages the other day and was immediately told that I have to make them again real soon.

Eating Consciously said...

Those ones look really yummy!

Bianca said...

Those look really good! I admit that a less gluten-y recipe would be great. I love all the steamed sausages I've tried (still haven't tried yours though! but need to soon!), but if you eat too many, it is a gluten overload.

Claire said...

yeah, the steamed sausages are really, um, gluten-y. sometimes i feel like i ate a loaf of bread after just one. if you want to pass along your basic recipe for your experiment i could try out some stuff, like some flax or maybe some weird flour or xanthan gum or somethin'. or just extra kneading before adding the tempeh in? we don't go back to teaching until the 20th, so we're free.

DJ said...

I too find the steamed seitan sausages a little 'gluten-y'. I love tofu, I like tempeh, but I have a hard time enjoying all-seitan recipes. When you get back to it, this could be a palatable midpoint!

Kate said...

This sounds like an excellent endeavor. I'll be watching with interest :)

speedwell said...

Have you tried working with ground fresh flaxseed as a binder? Powder the seeds very finely to avoid a harsh, bran-like texture in the food.

You may also want to look into glucomannan, which is a strong-binding fiber that you can use like a starch, but in smaller amounts.

I've also used agar recently in a recipe; in the right proportion it might give you some of the light but cohesive properties you're looking for. You have to melt it in simmering water to use it. It is cheap if you look for it the right way. Go to a grocery that supports the Asian community and find a package that looks like a pair of lightweight, clear square bars about the length and width of a ruler. It might also be labeled "gulaman" as it is called in the Philippines.

Emily said...

What about using Neatball recipe idea to help out.

TKB said...

Hey; have you tried messing around with xanthan gum (or any of the other vegetable gums)? I can buy it here (Australia) in health food stores; they sell it as a gluten substitute. I don't see why it wouldn't hold the sausage together a bit more.

Ron said...

Jan and others,

I've found you have to be very careful grilling or frying seitan things as, just like bread, they burn VERY easily.

I use the lowest heat settings and keep a very close eye on them.

Jeni Treehugger said...

I know what you mean about giving your stomach a gluten overload - I have the same after effect. I'll be looking forward to your less gluten-y sausages.

Courtney said...

Yay for a sausage that is less gluten-y! I cannot wait for the recipe...not only is gluten really expensive, but it also messes up my stomach, even though I love it :o)

Courtney

avegancalledbacon said...

I'm in the middle of an experiment binge, too. I tried various different proportions of oil, minute tapioca, and water, all using the steaming method. I found that the amount of oil doesn't make a difference. The tapioca adds interest to the texture but doesn't open it out.

In my last batch, the best texture was gluten + apple chunks + applesauce. The apple kept it really moist and open. But you've got to like the taste of apple sausages!

zerbert said...

Glad to know I'm not the only one who can't eat too many gluten sausages without feeling sorry afterwards! I, too, am looking forward to you new sausage recipe :)

WhiskeyMind said...

Arrowroot is a gluten substitute? Why can't that work in seitan?

I cut the vital wheat gluten back to 2 cups, instead of 2 3/4 in the setian roll recipe. I also added 1/4 chopped pitted Calamatta olives (which added more moisture) and about 1/8 cup of bean "juice" to the 2 cups water.

It was wet to roll and just barely holding together, but man did it come out moist and nice.

I was freaking out, it was so good...sitting in the kitchen at 9:00 PM eating it fresh out of the oven and grinning like an idiot.

Joi Bostic, Your Source for Information said...

I experimented and made a wonderful breakfast sausage. I posted the recipe on www.JoiBostic.net. It's sure to make your taste buds sing.

Audrey said...

Hey where is the promised recipe? excited to try it!