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.