Spicy Seitan Summer Sausage Recipes

SANDY'S SUMMER SAUSAGE

This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side.

Provided by SANDY WITEK

Categories Main Dish Recipes

Time P1DT2h15m

Yield 16

Number Of Ingredients 6

Sandy's Summer Sausage image

Steps:

In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 1 g, Cholesterol 34 mg, Fat 10.3 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 3.5 g, Sodium 895.8 mg, Sugar 0.2 g

Ingredients

2 pounds ground beef
2 tablespoons mustard seed
1 tablespoon garlic powder
2 tablespoons liquid smoke flavoring
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 teaspoon coarse ground black pepper

SPICY SUMMER SAUSAGE

Make and share this Spicy Summer Sausage recipe from Food.com.

Provided by KeyWee

Categories Meat

Time 1h40m

Yield 4 six inch rolls

Number Of Ingredients 11

Spicy Summer Sausage image

Steps:

In a large bowl, combine all ingredients& mix well.
Roll into four rolls of equal size.
Wrap tightly in plastic wrap& refrigerate 24 hours.
Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
Cool& wrap in tin foil- refrigerate or freeze.

Nutrition Facts : Calories 755.3, Fat 52.1, SaturatedFat 20, Cholesterol 231.3, Sodium 228, Carbohydrate 3.2, Fiber 0.8, Sugar 0.9, Protein 64.3

Ingredients

3 lbs ground beef
1 cup cold water
2 tablespoons Morton Tender Quick salt
1 tablespoon liquid smoke
1 tablespoon garlic juice
1 tablespoon onion powder
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon cajun-louisiana seasoning blend (your favorite)
1 teaspoon black pepper

SPICY SEITAN

This is the seitan recipe I came up with after looking at two fairly popular recipes (http://vegandad.blogspot.com/2008/06/veggie-lunch-meat.html and http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959&p=1). This recipe makes a nice sized (7 to 8 inches I suppose) sausage like loaf and can probably be easily changed to your taste based on what spices you use. Note: if you want it to be more like the former recipe (like lunch meat) cook it longer (30-45 mins steaming, 45 mins baking), if you're looking for a nice ground beef substitute 30-35 mins steaming, then another 30-35 mins baking is better. I've used the longer cooked seitan in stuffing and the lesser cooked in dirty rice. Both were thoroughly enjoyed by all involved! I hope you enjoy it too!

Provided by Raven D

Categories Lunch/Snacks

Time 1h10m

Yield 1 loaf (, 12-24 serving(s)

Number Of Ingredients 13

Spicy Seitan image

Steps:

Sift together all dry ingredients in a large bowl.
In a separate bowl, mix wet ingredients.
Add the liquid mixture to the dry ingredients.
Knead until well mixed and shape into an 8 inch (or so) loaf.
Lay out a fairly large sheet of aluminum foil, place the loaf in the center, and wrap foil around loaf lengthwise, twisting the ends to form a sausage link-like loaf.
Steam loaf (still wrapped in foil) for 30-45 mins (see note in description).
Pre-heat oven to 350°F.
Place loaf (still wrapped foil) on a baking sheet or in a pan and bake for 30-45 mins (see note in description).
Remove, unwrap, let cool, and enjoy!

Nutrition Facts : Calories 62.1, Fat 5, SaturatedFat 0.4, Sodium 322.7, Carbohydrate 3.4, Fiber 1.4, Sugar 0.8, Protein 2.1

Ingredients

1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast flakes
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1 cup water
4 tablespoons tomato paste
4 tablespoons canola oil or 4 tablespoons vegetable oil
1 tablespoon soy sauce
1/4 teaspoon liquid smoke (optional, use more to taste)

More about "spicy seitan summer sausage recipes"

SEITAN SAUSAGES - LEARN HOW TO MAKE THEM AT …

Web Dec 5, 2019 My Recipes My Lists My Calendar Ingredients For the Bean Puree: 1 15-oz can pinto beans Dry …
From plantpowercouple.com
5/5 (1)
Estimated Reading Time 7 mins
Servings 8

First, make the bean puree: Open the can of beans and do NOT drain them. Pour the contents of the can directly into a blender or food processor. Then, fill the can with hot water to its brim and pour that into the food processor as well. Blend on high for 30 seconds or until everything is a nice smooth puree. Measure 1 1/3 cup of this mixture and set it aside. This will be what you use for the sausages. You will have quite a bit of bean puree leftover, so wrap that up and place it in the fridge to add to future soups or more sausages.
Next, prepare your steaming mechanism + make your seitan dough: Add the dry ingredients to a large mixing bowl and use a whisk to combine. Use a wooden spoon to create a well in the center of your mixture and pour in the wet ingredients. Remember: Only use 1 1/3 cup of that bean puree! Stir the mixture until it’s rough and lumpy but there are no more floury spots. Then, get in there with your hands and knead the dough together for no more than 30 seconds.
Now, it’s time to wrap and steam your sausages: Prepare 8 squares of tin foil (about 6-8 inches long each). Place the seitan dough on a cutting board and slice it into 8 equal-ish pieces. For me, it’s helpful to cut it in half, and then cut those halves in half, then cut those 4 pieces in half. Lay your first tin foil square flat on the counter and use your hands to shape the first piece of dough into a long sausage. Place the seitan across the bottom of your tin foil and carefully roll upward until it’s completely wrapped. Twist the ends as needed, kinda like a Tootsie roll. Repeat for each sausage. Throw these sausages in the steamer, cover, and let them steam for 30 minutes.
If you’re freezing the sausages, allow them to cool completely before adding them to a freezer-safe container or zip-lock bag. If you’re cooking them right away, heat a large cast iron pan on medium high and add a Tbsp of refined coconut oil. Let the coconut oil melt as you carefully remove the sausages from the steamer and (even more carefully), unwrap them. Add the sausages to your cast iron pan and cook for 1 minute on each side, or until you get that nice brown char.

Spicy Seitan Summer Sausage Recipes

SANDY'S SUMMER SAUSAGE

This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side.

SPICY SUMMER SAUSAGE

Make and share this Spicy Summer Sausage recipe from Food.com.

SPICY SEITAN

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