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1
Tear gluten into small teaspoon size pieces.
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2
Set a side.
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3
Combine the water with burdock if available, in a saucepan.
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4
Add gluten pieces.
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5
Bring to a gentle boil.
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6
Allow to boil for 15 minutes.
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7
Remove gluten pieces with a slotted spoon.
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8
Drain on a paper towel.
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9
Preperation: Mince gluten in food processor or meat grinder until the consistency of coarsely ground steak.
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10
Set aside.
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11
In a bowl, combine miso, garlic powder, ginger, black pepper, sage, rosemary, thyme, tarragon, basil and dry mustard.
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12
Mix well.
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13
Add ground gluten pieces.
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14
Mix until thoroughly combined with seasonings.
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15
Stir in nutritional yeast and soy flour.
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16
Mix to make a stiff dough that can easily be shaped.
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17
If dough is sticky add additional soy flour.
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18
With moistened hands, shape into 18 cylinders resembling sausages.
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19
Cooking: Pour water and oil mixture into a frying pan with a cover.
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20
Place on medium high heat and bring to a gentle boil.
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21
Place links in a pan, cover and continue to cook in gently boiling water for 15 minutes.
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22
Checking periodically to ensure that water doesnt entirely evaporate.
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23
Add 3 tablespoons additional water if necessary.
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24
Links can be served immediately or fried in oil to give it a more sausage like feel.
