Gluten Mock Sausage

Another way to try Gluten.

• Ready In: 40 mins
• Serves: 18

Ingredients

• 2  cups  raw gluten
• 1  tablespoon  ground  burdock root (if available)
• 3  cups water
• 4  teaspoons miso
• 1 1⁄2 teaspoons garlic powder
• 1 1⁄2 teaspoons ground ginger
• 1 1⁄2 teaspoons black pepper
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon rosemary
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon tarragon
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon dry mustard
• 2  tablespoons nutritional yeast
• 1  cup  soy flour
• 1⁄3 cup water, mixed with
• 2  teaspoons  oil

Directions

1. Tear gluten into small teaspoon size pieces. Set a side.
2. Combine the water with burdock if available, in a saucepan.
3. Add gluten pieces. Bring to a gentle boil. Allow to boil for 15 minutes.
4. Remove gluten pieces with a slotted spoon. Drain on a paper towel.
5. Preperation: Mince gluten in food processor or meat grinder until the consistency of coarsely ground steak. Set aside.
6. In a bowl, combine miso, garlic powder, ginger, black pepper, sage, rosemary, thyme, tarragon, basil and dry mustard. Mix well.
7. Add ground gluten pieces. Mix until thoroughly combined with seasonings.
8. Stir in nutritional yeast and soy flour.
9. Mix to make a stiff dough that can easily be shaped. If dough is sticky add additional soy flour.
10. With moistened hands, shape into 18 cylinders resembling sausages.
11. Cooking: Pour water and oil mixture into a frying pan with a cover.
12. Place on medium high heat and bring to a gentle boil.
13. Place links in a pan, cover and continue to cook in gently boiling water for 15 minutes. Checking periodically to ensure that water doesn’t entirely evaporate.
14. Add 3 tablespoons additional water if necessary.
15. Links can be served immediately or fried in oil to give it a more sausage like feel.