Homemade seitan sausages

Seitan is not my favourite food but the fact that I can easily buy wheat gluten flour here was incentive enough to try and make some! I decided upon sauages as the mixture of the gluten and beans makes it less chewy than mock duck-style wheat gluten, resulting in less meat-mares!
I've made them twice in the last two weeks using these two different recipes from about the web.
These pictures are from my second, more educated attempt at seitan-making, based on the Italian sausage recipe from Everyday Dish tv.
Seeing as I have no weighing scales here (my landlord obviously never anticipated anyone actually using the kitchen) I adjusted the measurements based on ratio, using a mug as a cup and reducing the ingredients in ratio.
I know it sounds silly, but it works grand for me!

First of all, I assembled my ingredients:


Ingredients


Then I mixed the dry together and added the liquids; the water, oil and soya sauce.

Dry ingredients+ wet ingredients

Then I rolled them up into little sausages and put them in my very makeshift steamer. Notice the lid!



I steamed them for 30 minutes and they turned from a yellow tinged oily dough to a dry, firm sauasge.

Before and after steaming

It's that easy! The recipe I used the first time was quite similar to this, based on the bratwurst recipe on the Vegan Dad blog. I reduced the recipe and altered the spices based on an article I found online somewhere about traditional bratwurst spices. I used cardomom, ginger, marjoram, pepper and garlic powder. As that recipe required mashed-up beans instead of bean flour it was significantly lumpier. I think I prefer the smoothness of the flour.  

I like to have 'ready-made' stuff in the freezer for when I need to throw a sandwich together or just need a quick snack. Usually it's bean burgers, which I still love dearly, but seitan sausies make a nice change.