09.May.2007 “Laurel & Hardy” Fauxsage

read about the Lachesis’ seitan o’greatness revolution here…
you can use this seitan in so many dishes and so many ways that it’s impossible for me to list them all, but here are a few ideas:
grill it, place it in salads.
on top of pizzas.
shredded, in stews.
in burgers!

go nuts and use your imagination.

2 cups (288 g) vital wheat gluten
1 1/2 tablespoons (11 g) paprika
1/3 cup (40 g) nutritional yeast
2 teaspoons fine sea salt
2 cups (470 ml) water
1/2 cup (128 g) creamy or crunchy natural peanut butter

Preheat oven to 325°F (170°C, or gas mark 3).
In a large bowl, whisk gluten, paprika, yeast, and salt.
In a medium bowl, whisk water and peanut butter, until emulsified.
Pour wet ingredients into dry, stir with a spoon, then start combining with your hands and knead for a couple of minutes. Let rest for 5 minutes.
Divide dough into 2 equal portions, roll into logs.
Wrap each sausage in foil, twisting the ends closed.
Bake for 90 minutes.
Carefully remove foil, let cool. Store in fridge or freezer.

Yield: 2 large sausages

If you like your seitan to be crispy, you have got to try to cook it in a non-stick cooking sprayed pan until crispy and golden brown.
The reason for the name:
The first time I came up with the recipe, I used too much water, so my sausages came out looking quite like Laurel & Hardy themselves: one being long and thin, the other being, well, rather stocky-looking.