Category: Main Course
Cuisine: British Isles
Yields:
4 Servings
Seitan Beer Brats
A classic sausage made with plant protein – one the first ever seitan recipes I cooked.
There are lots of ingredients, but once they are assembled, the method is quite straightforward.
Ingredients
Adjust Servings
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Wet Ingredients
- ~
- Dry Ingredients
Instructions
- Whisk all dry ingredients together in a large bowl until thoroughly combined.
- Blend all wet ingredients, except the onion, until thoroughly mixed and smooth.
- Mix onion into the wet ingredients.
- Add wet ingredients to dry and mix to form a loose dough – do not over-knead.
- Cover and let rest while preparing foil sheets and steamer.
- Pull off 8 square sheets of aluminium foil.
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Coat with a little olive oil and fry in a pan, or grill for additional browning – don’t overcook, they will brown nicely on a high heat, but don’t be tempted to turn the heat down as they will dry out.
- Roll each log in foil and twist ends to seal.
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Steam for 45 minutes.
