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1
Preheat the oven to 400F.
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2
In a large bowl, combine the gluten flour and Spicy Seasoning Blend.
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3
Drizzle 1/2 cup of oil over the surface of the seasoned flour and mix well with a fork.
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4
Slowly pour the water over this mixture while stirring rapidly until the gluten dough is moist.
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5
Knead well to blend the seasonings.
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6
Divide the gluten into 4 pieces, rolling each piece into an 8- to 9-inch-long rope.
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7
Flatten, then roll each rope into a long cylinder.
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8
To maintain this shape during the cooking stage, wrap cotton string in a spiral fashion around each cylinder.
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9
In a heavy, flame-and ovenproof casserole (see Notes) with a lid, heat the Basic Broth on the stovetop until the broth begins to boil.
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10
Reduce the heat to low, add the gluten, and summer 20-30 minutes.
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11
Transfer the casserole dish to the oven for 20 minutes.
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12
Reduce the heat to 275F, and continue to oven-braise the gluten, turning the links every 20 minutes until most of the broth has been absorbed (45-60 minutes).
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13
When you ave turned the links for the last time, drizzle 1 teaspoon of oil over each.
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14
Uncover and bake the sausages, turning them every minutes for even browning.
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15
Very little broth should remain.
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16
Remove the dish from the oven and allow the seitan to cool completely before carefully removing the string.
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17
Enjoy as you would any sausage.
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18
Variation:
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19
For hickory sausage, add 2 teaspoons of liquid hickory-smoke flavoring to the Basic Broth.
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20
This natural flavoring is found in natural foods stores and most supermarkets.
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21
If a less salty or unsalted seitan is required, omit part or all of the soy sauce in the broth and use only the kombu and a few slices of ginger.
