Sausage links

Credited to Bryanna Clark Grogan and via Veganwolf, these are really close to what I’ve been looking for, for a link.

They have a good texture and great spice;  they are just a bit soft and the salt could come down at least 25% — there’s salt, broth and soy sauce in the recipe and more soy in the cooking broth.

Still these are really good and the first link recipe that wasn’t a complete disaster or seitan — which don’t seem to brown up well.

Note:  Dropped the salt (Broth, old bay, soy) by 50% and that seemed about right.   Replaced the soy flour with grahm flour and added 2 additional Tbs wheat gluten — probably a little too firm, use 1 T  (only when using ground oatmeal).

As noted by vegan wolf, a little more wheat gluten might help hold these together a little better…  Definitely cut back on the bouillon powder and maybe a bit on the wet-mix soy also.

BRYANNA’S SEITAN “breakfast sausages”
Dry Mix:

  • 2/3 c. pure gluten powder (vital wheat gluten)
  • 1/3 c. soy flour, or soy protein (isolate) powder  (Graham flour)
  • 3 T. oat bran  (ground oatmeal)
  • 1 T. vegetarian “chicken” bouillon powder (1 t)
  • 1 tsp. Crumbled dry sage (or 1 T. chopped fresh)—not powdered sage
  • 1/2 tsp. each dry marjoram, onion powder, sugar, and freshly-ground black pepper
  • 1/4 tsp. dried thyme1/4 tsp. paprika
  • Optional: 1/2 tsp. Dried red chile pepper flakes OR 1 tsp. Old Bay Seasoning
  • 1 T. dried parsley or 3 T. chopped fresh

Wet Mix:

  • 2 T. soy sauce
  • 1/2 T. olive oil
  • 1/2 T. Asian (toasted) sesame oil
  • 1 tsp. Liquid smoke
  • enough cold water mixed with the above to make 7/8 c.
  • 1/2 c. textured soy protein granules soaked in 1/3 c. boiling water or brothCooking


  • 1 c. “chicken-style” vegetarian broth
  • 2 T. soy sauce (tamari)
  • 1/2 T. olive oil
  • 2 cloves garlic, crushed

Preheat the oven to 325 degrees F.

Mix the dry ingredients in a medium bowl, blending well.Mix the soy sauce, oils, liquid smoke and water with the soaked soy protein, then add to the

Dry Mix. Stir briefly. Divide into about 24 equal portions and roll them into ”links” on a clean countertop. Place them in a 9 x13” baking dish, oiled, leaving a little room around each one.

Pour the Cooking Broth over them. Cover the pan (use foil if necessary) and bake for 45 minutes, turning every 15 minutes, until all the liquid is absorbed. (If the liquid is absorbed before 45 minutes is up, add a little bit of water to the pan.)Cool the “sausages” (you can freeze them), and then, to serve or cook with, broil or pan-fry them just to brown a little and heat through. Enjoy!


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2 thoughts on “Sausage links”

  1. I come from south of france (you can visit my newbie blog speaking about french “cuisine” history and recipes ). I discovered this page and I’m happy to see that many peopple enjoy france too, your page is really intersting. Thanks

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