Seitan Beer Brats

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.
Servings: 4 yield(s)
Ingredients
    Wet Ingredients
  • 1 cup Cannellini beans – rinsed, drained and mashed
  • 3 tsp red Miso Paste
  • 30 ml Soy Sauce (OR Tamari)
  • 1 cup dark Beer
  • 0.25 tsp Liquid Smoke
  • 4 tsp Canola oil (OR Peanut oil)
    • ~
  • 1 small Red Onion - finely diced
    • Dry Ingredients
  • 1.25 cup Vital Wheat Gluten
  • 0.25 cup Nutitional (savoury) Yeast
  • 0.25 cup rolled Oats
  • 0.25 cup steel-cut Oats
  • 2 tsp dried Rosemary leaves
  • 0.5 tsp Fennel seeds
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp dry Mustard powder (OR 2 tbsp Dijon mustard)
  • 0.5 tsp Smoked Paprika powder
  • 0.25 tsp Hot Paprika powder
  • 0.5 tsp table Salt
  • 0.5 tsp ground Black Pepper
  • 0.25 tsp Allspice powder
Instructions
  1. Whisk all dry ingredients together in a large bowl until thoroughly combined.
  2. Blend all wet ingredients, except the onion, until thoroughly mixed and smooth.
  3. Mix onion into the wet ingredients.
  4. Add wet ingredients to dry and mix to form a loose dough – do not over-knead.
  5. Cover and let rest while preparing foil sheets and steamer.
  6. Pull off 8 square sheets of aluminium foil.
  7. 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.
  8. Roll each log in foil and twist ends to seal.
  9. Steam for 45 minutes.