Seitan Smoked Sausage Cold Cuts


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Seitan Smoked Sausage Cold Cuts

This recipe is one of my favorite recipes ever! We have made seitan cold cuts, sausages, hot dogs, pepperoni, steaks and you name it for years. But never have I made a seitan that reminds me so much about the Norwegian “spekepølse” or “fårepølse” as this one. I grew up eating this for breakfast and lunch almost every day, for at least 10 years, so when I finally was able to make a vegan version, I almost cried. Actually I think I DID cry a bit.

This recipe has so many options! You can add typical salami or pepperoni spices to make salami or pepperoni. Or you can split the dough in 6-8 links to make sausages/hot dogs. If you do, I would recommend to skip the liquid smoke (and the white dough-step) and add spices that are typical for sausages or hot dogs. Fennel is great, and lots of onion powder! Sky is the limit!

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Seitan Smoked Sausage Cold Cuts
Seitan Smoked Sausage Cold Cuts

PS: you will probably have too much of the white seitan dough. It freezes well, so just use as much as you need, and freeze the rest until next time you want to make these cold cuts. You can also just skip the whole white dough part, but we think it gives a good flavor and nice rustic appearance. 

Seitan Smoked Sausage Cold Cuts
Seitan Smoked Sausage Cold Cuts

Ingredients for 2 sausages:

The white “fatty” dough:

  • 80 grams vital wheat gluten
  • 4 tbsp corn starch
  • 2 tbsp onion powder
  • 4 tbsp oil
  • 100 ml water
  • 1 tsp salt

Red “meat”:

  • 250 grams vital wheat gluten
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp smoked paprika powder
  • 1-2 tsp sea salt (this sausage is supposed to be quite salty, but adjust after your own taste)
  • 2 tsp black pepper
  • 250 ml water
  • 4 tbsp oil
  • 1 cube vegetable buillion
  • 2 tsp sugar or maple syrup
  • 2 tbsp apple cider vinegar
  • 2 tsp liquid smoke
  • Optional: 1 small raw beetroot, peeled and diced

This is how you do it:

Prepare 2 large sheets of aluminium foil.

To make the white fatty dough, addall the ingredients to a small bowl and mix into a slightly sticky dough. Add a little more water, a tbsp at a time, if the dough seems too dry. Set aside while making the “red meat”.

Add vital wheat gluten and spices (all the dry ingredients) into a large bowl. Mix the beetroot and the wet ingredients in a blender until smooth. Pour it into the dry ingredients and mix well. Knead for a minute or so, then press it out into a rectangle shape.

Do the same with the white dough and cut it in small pieces/cubes. Place the pieces all around the surface of the red dough and roll it together, then knead it carefully for a minute.

Cut the dough into 2 parts and place each part on a sheet of aluminium foil. Form a thick sausage and roll it up like a piece of candy Twist the sides.

Steam the sausages in a large casserole with a steam basket for about 1 hour. Take them out and let them cool down to room temperature on the kitchen counter, then place them in the fridge overnight or at least 8 hours. Unwrap them. If you want them to be a bit drier, let them sit on the kitchen counter, uncovered, for 24 hours.

Now you can slice them and put them into a box with a lid, to always have your favorite cold cuts in the fridge, or you can cut them in 4 and freeze 2-3 of them. They keep for a couple of weeks in the fridge, but they do freeze well.

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