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]] few unaware meat eaters would suspect to be vegetarian.
Hint: The sausage could be seen to benefit from a higher amount of dietary fiber.
- Use 25% (volume) more water than gluten flour.
- Mix liquid ingredients (e.g. 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.
- mashed tofu can be added to the solid ingredients because tofu remains juicier after longer roasting.
- Make gluten dough from 100% gluten flour (or use wheat flour, see seitan) and water. The dough should be suitable for kneading. Knead the dough until it is well combined and allow it to rest for 10 minutes.
- Roll the dough into sausages and fry them in a pan.
- To fry the sausages an oiled non-stick pan is recommended. To fry the sausages on a grill they must be cooked first in order to make the gluten dough less rubbery.
- The gluten inflates but is also bit runny. To form round sausages you have to turn them on all sides and squeeze from both sides with two spatulas.
- For an original currywurst you add ketchup and sprinkle curry on the sausage.
- If the sausages aren't eaten fresh they deflate a lot but still taste good. (You clearly have to recognize the inner values over the outer appearance here).