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Seitan Sausage with Seared Brussel Sprouts

August 8, 2010

When we were still living in Indiana, G and I would make seitan sausage quite a bit. We would use the recipe in Vegan Brunch, which just involves 1) making the vital wheat gluten dough, 2) forming it into four logs, 3) placing each log on a square of tinfoil, 4) rolling each one up like a tootsie roll, and 5) steaming them for 40 minutes. We loved to eat them with kale or collards cooked in some vegetable broth with lots of garlic, which makes for an extremely nutritious and filling meal.

Unfortunately, there is no kale (or collards) here, which makes one of our favorite meals impossible. And until recently, we didn’t have any sort of steamer, and so we thought that we may not be able to make any sort of steamed seitan for the next year. But then we went into Chinatown, and managed to find an extremely reasonably priced bamboo steamer (like the one we had in Indiana, but a little smaller) at Tang Freres. So, while we may not be able to have our kale and sausage dinners, we can at least have the sausage part.

The other night, we decided to test out our new steamer and make some spicy sausage. I served it with some sauerkraut (which I did not make–miraculously, I found some at the nearby health food store), some spicy mustard, and seared brussel sprouts. Our steamer served us well: the sausage turned out great, as usual–and it was very tasty even without the kale.

2 Comments leave one →
  1. Mary Bosch permalink
    August 8, 2010 5:39 pm

    Ah, I remember well those delicious sausages with kale. This looks delicious as well. It looks like there are carrots in the sauerkraut.
    Is that right?

  2. August 8, 2010 6:49 pm

    There *are* carrots in the sauerkraut. Weird, eh? It was the only sort of sauerkraut I could find at any of the local grocery stores.

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