Home-made seitan sausages advice

Robert Boyer

Just curious what recipe did you follow and how did you cook them? Depending on the proportions some seitan needs to be wrapped in foil then steamed but I’ve seen and made lots of variations so it really depends on the proportion of wheat gluten to your base and how much you knead it. The more you knead it the more gluten strands you’ll make but it also makes the seitan chewier and tougher so it all depends on what texture and mouth feel you’re trying to achieve.

F L

I agree. No matter how exactly I've made them, I shape into sausage shape, wrap in foil, and steam. They always hold their shape. When they first come out of steamer, they are really soft, but if you leave them in the foil until cool, they will be quite firm.

Robert Boyer

Seitan will usually expand from the cooking process. Also don’t confuse nutritional yeast with baking yeast. Nutritional yeast is not active because it’s been heated to kill the yeast fungus so it will not have any leavening effect like baking yeast. As a personal preference on the recipe you used I would blend all the wet ingredients before mixing in the wheat gluten. I generally don’t like chunks in seitan but it won’t effect the final product so much, just how it textually tastes best to me. But the recipe did make a key point that it is best to let your seitan rest for a day in the fridge if you’re looking for a chewier texture.

Robert Boyer

This is a quick easy seitan you can make without wrapping in foil or having to chill over night and it’s pretty tasty

Storm Weaver

Tight wrapping during steaming definitely helps sausage shapes keep their cylindrical form. I wrap mine first with parchment to make sure they are tight, then wrap tightly in foil over the parchment. I also let mine rest, wrapped, overnight before steaming. I find that it makes the texture more sausage like.

Minion cook

I may not wrap them tightly enough. They have risen a bit during steaming so I thought I added the wrong amount of nutritional yeast. Here is a recipe I used. Thank you for your advice. I will take them into account next time I try this recipe. If you have some good recipes share them, please.