Smoky Maple Seitan Sausage Links

These simple sausage links are smoky, spicy, and sweet!  I couldn't get over how easy these were to  make and it seems so impressive.  My roommate's response: "you MADE those?!"  The secret is some aluminum foil and a steamer.  After an initial test run we thought the maple and smoky flavors were great but it needed some spice to balance the fennel and maple syrup.  Some crush red pepper does the trick.  If you don't like spicy foods just omit the pepper and enjoy the smoky sweetness.  I also cooked them in a pan after steaming to brown the outside of the links and added an extra bit of maple flavor.

Ingredients
Makes 8 Sausage Links

• 1 cup vital wheat gluten
• 1/8 cup nutritional yeast
• 1 Tbsp dried sage
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp cinnamon
• 1/2 ground black pepper
• 1/2 tsp fennel seeds
• 1/2 tsp crushed red pepper (optional)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 2 T pure maple syrup, divided (1 T for sausage mixture, 1 T for pan glazing)
• 1 tsp liquid smoke
• 1 T reduced sodium soy sauce
• 1/2 c vegetable broth

1. Combine all dry ingredients in a medium mixing bowl.
2. Combine all wet ingredients in another small cup or bowl.
3. Slowly mix in wet ingredients to the dry mixing bowl, stirring quickly, until a moist spongey "dough" forms.
4. Use your hands and knead the dough in the bowl for about 3 minutes to ensure all ingredients are mixed through.
5. Separate the dough into four equal sized pieces.
6. Tear or cut foil into sheets about 8 in. wide.
7. Tear each ball of dough into two pieces and use your hand to squish and roll each piece into a sausage link shape (about 3-4 in. long).  Roll up in the foil and twist the ends tight, like a candy wrapper.  Fold the ends down.  (see picture)
8. Set up a steamer on your stove top and when water is boiling place your sausage links in, cover, and steam for about 20 minutes or until links feel firm.
9. Remove and let cool for about 5 minutes and foil is cool to the touch.
10. Spray a nonstick skillet with cooking spray and heat over medium high heat.  Unwrap and add the sausage links to the pan and cook for about five minutes until links are browning.  Make sure to move links around to get each side browned.
11. Pour 1 T of maple syrup over the links and stir quickly to glaze each link in the syrup before it completely evaporates and serve immediately.

Serving Idea:  I served the links with polenta slices, pan fried in coconut oil, with a chopped green onion, and topped with avocado.  

Adapted from this recipe.