Makes 4 Sausages
Time: 50 minutes || Active time: 10 minutes
I realized I don’t have a super basic sausage recipe on the site and so here it is! The now classic, always magical, seitan and bean steamed-in-tinfoil sausage. Perfect for grilling, sauteeing or tossing into stews.
In case this is your first time making a vegan sausage, here’s what’s going down: You’re going to mash some beans in a mixing bowl and then throw in the other ingredients and mix. Then you’re going to roll ’em in tinfoil like a Tootsie Roll, and steam them. And then, like magic, you will have vegan sausages. Easiest thing in the world! A few versions of these sausages appear in Vegan Brunch.
1/2 cup cooked white beans (great northern or navy), rinsed and drained
1 cup vegetable broth
1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)
2 tablespoons soy sauce
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated
1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper
Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 square sheets of tin foil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use.
These sound delicious, since I learned of the tin foil bake or boil methods for sausage and hot dog making and such Im addicted. I started with the venison we had. I admit I am all about wild game . I love protein and carbs.. And vodka. But liver made me give that up. Anyway this is tomorrows first task. Love the spices you used and anxiously anticipating biting into the first one! Thank you thank you.. Love fellow adventurous foodies…
Geez I wish someone could invent gluten free sausage. 🙁
What is the substitute for wheat gluten?
In it much of a cook but I Love Trader Joes Italian vegan sausage.
Brown it in olive oil and then add freshly cut sweet tomatoes or
Marinara sauce til heated through. When using sauce I like to cook it way
down so it has a roasted taste.
I have made these sausages several times now and I love them! My omnivore daughter and coworker love my pizza when I make it with your sausage recipe (it’s that good). I have used other beans (pinto & black) and it still turns out great but I prefer it as written. Give it a try–you will not be disappointed.
Isa, I love your website and your recipes have impressed the some of the most vegan fearing people I know! I was wondering – with the sausages, if I make 8 smaller sausages instead of 4 fat ones, should the steaming time be reduced and do you have any idea by how much?
Thanks!
yummy… next saturday i’ll try, for my lovely husband.. thanks for receips…
Can these be frozen after steaming for use (way) later? 🙂 THANKS!
These are fantastic! Thank you for your wonderful recipes.
I’ve made these twice now and been really pleased with the results, just wondered if you could confirm weights of gluten and other ingredients because I must admit to guessing with the cups conversions, also wonder whether tin foil should be tight or loose, thanks – Jason (UK)
I’ve made these twice now and been really pleased with the results, just wondered if you could confirm weights of gluten and other ingredients because I must admit to guessing with the cups conversions, also wonder whether tin foil should be tight or loose, thanks – Jason (UK)
I’ve made these twice now and been really pleased with the results, just wondered if you could confirm weights of gluten and other ingredients because I must admit to guessing with the cups conversions, also wonder whether tin foil should be tight or loose, thanks – Jason (UK)
These look amazing! I want to make some to freeze as reserves. When I thaw them I’d like to just grill them so how long should I steam them for?
I just made them. They are awesome, but this thyme… I can’t wash my mouth out of the taste of it. Even a put only the half amount, still very overwhelming. That was my problem with the pizza mac an cheeze, too. Thyme. It seems to be in every recipe… 🙁
I will just leave it out and enjoy the rest. Your recipes are very good, but because I am not american, I suppose I have to shape them to my taste buds. 🙂
Thank you anyway. 🙂
Oh my God! Thank you so much for sharing this recipe. Been vegan now for about a year and a half and have been craving Italian sausage with peppers and onions and this was amazing. Excellent texture and the spices were perfect. Only thing I added was some salt to the recipe. Will be making these for my omnivore friends and they won’t be able to tell the difference.
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Thanks to everyone’s tips (cool broth, DIY tinfoil steamer,etc.) Every time I’ve made these they’ve been great. So I wanted to share my version: kofta kebabs. The ingredients are the same but instead of fennel seed, oregano, and thyme, use 1/2 teaspoon each ground ginger, coriander, cumin, and turmeric. Enjoy!
So awesome! I can’t wait to try this! Thanks so much for the instructions!!!! 🙂
I just made this and it turned out so well! Lovely meaty texture. I used kidney beans and smoked paprika instead.
I have everything except for the wheat gluten. Is there a substitute that could work? What about Hemp protein powder? I just purchased a huge bag!
These are amazing. Truly. I’m never buying a vegan sausage again
Always Love it! thanks
These are just great frozen!!!! Chews like real meat. Thanks
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The first time I made this the sausages on the bottom of the steamer were stuck to the foil wrapping. Later I discovered that all the water evaporated. So I’m not sure if it got too dry, or the contact with the bottom of the steamer made the foil stick, or if it’s the organic, non- non-stick foil I bought in a hurry at the vitamin store. I’m trying it again. This time with more water. And I’m rotating the links.
They’re delicious, though, yesterday I cut them up, pan fried them and served them in a bowl with stewed yams and broccoli.
These sausages are amazing. I didn’t use nutritional yeast but i added 4 chopped sundried tomatoes and 2 tbsp of diced onion to the mix. My whole family (non vegan) loved these!! Thank you for another amazing recipe. 🙂
amazing, just for 50 minutes I can makes italian sausage.. OMG i dont believe it, but I will try. okay.. thanks
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Looking for some help…I made these, and they turned out delicious but very strange texture, kind of gummy, so I tried boiling the unwrapped sausages for 10 minutes or so, as I’ve made seitan that way before, that didn’t seem to do much for the texture and seemed to take away from the flavor, so I tried baking them (another method I’ve used with success) and the texture got a bit better.
I want to make these again and saw the tips in the comment chain of maybe I didn’t measure carefully enough, maybe not hot enough in the steamer. I’m not a steaming expert, I just used a big pot with a colander resting on the rim and the lid stacked on top of that…does there need to be a tight seal for steaming to work properly? Should I make sure no steam is escaping? Should I steam it for longer?
Thanks for any help you can give and thanks for your awesome recipes!!
nice information about the recipes, I like your page so much,, thankyou …
Okay, answered my own questions….the seal on the pot lid needs to be tight for the texture to come out right. I got one of those little metal baskets that sits at the bottom of a pot. Now my question is how to get the scorches out of the pan because I didn’t watch the water level carefully and all the water steamed away, oops, at least the sausage turned out well 🙂
This recipe is fantastic; I’ve used it as written and with substitutions (usually changing the kind of beans and then the spices to match). When I’ve steamed it, the water runs out underneath my steamer basket before the 40 minutes are up, so I have to attentively add more to make sure it doesn’t boil dry, so today I tried steaming it with the pressure cooker. I saw some other folks commenting on here about it, but no one reported back on how it turned out, so I’ll say that 15 minutes at pressure in my pressure cooker worked great. I let it come back down to ambient pressure naturally (no quick-release), and the sausage came out fantastic!
Thanks for posting this. Exactly the information I was looking for.