I'm actually working on another Sausage recipe using seitan. This one is the original and a great standard to go from. Would anyone be interested in other types of sausages? Let me know!

Rice paper or soy sheets are really good vegan sausage skins.

Thank you so much for sharing. Vegetarian eating is new to me and finding recipes that are similar to the foods that I grew up eating can sometimes be challenging or an epic fail when making. I made the sausage on Sunday tried one little piece and turned around and eat the entire sausage. Tuesday night I fried it with onions and peppers it was amazing. Thank you for making this so simple and tasty.

Love it when awesome content like this pops up on my feed. It's like finding $20 in your pocket.

Made the recipe, it was great. Not crazy greasy or salty like Field Roast. One sausage was enough to fill me up.

Nice channel, I started watching it and subscribed without even realizing that it is rather new and yet small. I'm not vegan, but I like to keep up to date with vegan cooking techniques so that it is easier for me to gradually reduce consumption of non-vegan ingredients. I like the cool and chill style of this channel.

THANK YOU FOR BEING SO PATIENT AND MAKING YOUR RECIPES SIMPLE AND EASY TOO FOLLOW WITHOUT A MILLIONS INGREDIENTS, I JUST LOVE YOU❤❤

I wanted to thank you for your recipe. I've tried it, and the results are delicious! These Italian sausages are better than any store-bought ones; also, the wrapping method is ingenious and so easy to follow.

I am so grateful for this content. I made this today and it is delicious and as tasty as described. My sausage eating husband also approves (and he spit out the tofu store bought kind). I even had faith in the measurements when I wondered if my dough was too wet, glad I did as it was perfect and the texture is spot on. I devoured the first one slice by slice nailing each one with yellow mustard 👌

Awesome! I can hardly wait to make this!

I love it. I’m doing it. Thank you for sharing!

This is great! So happy you made it without oil!! Niiiiice.

Looks awesome! Great job!

Yayyy i miss it too! Thanks for sharing. Can't wait to try it.

Yay! My husband misses his Italian sausage too. He loves the fennel!

That roll method is phenomenal

Looks delish

Watching this in May of '23 and was gratified to see you wrap the links in parchment first and also, avoid adding any fat. Have subbed and will be watching! Thanks for your efforts!!

This recipe is insanely good!

Such a great tutorial, thank you for the details it looks amazing!

Thanks for recipe - I was looking for something like this and this looks great! 🙏😊

LOL! Stumbled upon this. It's my Brewing teacher now teaching me to make sausage! 😎

Going to try this.

Looks good

The flavors in this dish are so well-balanced and delicious.

LOVE your explanations, this looks great! 🔥

Brilliant recipe! Perfectly done

This video is brilliant. Thank you so much, I'm going to try this out tomorrow 😊

Impressive!! I will try

Always looking for another plant-based sausage of any kind. Thank you.

I tried this and all I can say is thank you!!!!!!!!

Such high quality content, can't wait to see your channel grow. I'm going to try this recipe too.

Can't wait to try this . I miss Italian , polish & other delicious sausages so much .

Great video. They look delicious. I was looking for a great vegan meat recipe. I found it.

I've made seitan sausage but this recipe sounds like the best I've seen. Will definitely be trying this. Glad I found your channel.

Nice recipe. Thank you. I roasted my basen flour to add a little smoky and nuttiness.❤❤

Great job! Thanks for the share

Thanks for sharing ‼️

😮 delicious

I've only came across your channel yesterday and made the Italian sausages today. I've made seitan sausages and so on in the past and have to say we really enjoyed this recipe. Loved the presentation. You've now another subscriber :)

I love your channel. I will make for my hubby.

What a great recipe. The texture is perfect as is the flavor. I just can't roll them up as nicely as you do. 🙂

Thanks for sharing 🙏

It’s the Vizzini quote tshirt for me! I make Seitan very often and this sounds amazing. Will try this this weekend.

Such a good recipe for vegan sausage. I would never have contemplated making it if I didn't watch this video. Thank you much.

Thank for this video. I made it and it turned out quite good. I did use tahini instead of miso.

Great Advice! 🤗💯

Yes a very good video and recipe, I'll give it a go, thanks. UK 😊

Dude! That tshirt is everything!

Ooh. Thank you for the technique. I got so many ideas from this. Thanks.

You know your techniques well and you speak so fluidly that your videos are a joy to watch! In the last video I watched, you mentioned Alton Brown and interestingly I feel you have a similar vocal tonation to Brown! I am looking forward to more videos from you!

Wow looks nice! 😍👌

Great job on your sausages

Fennel is key for these things. I use it in my pizza sauce as well.

Great video! I have made seitan before and sausage out of eggplant, but will be trying your recipe! Loved everything about this video and subscribed! I prefer sweet Italian sausage, so I’ll play around and see what I can do.

I’ve been a wee bit intimidated about trying to make seitan - but this made it seem like I can do it! Thanks! 💚

I’am recently new with switching to plant based! I was eating eggs everyday for years! Love for pizza’ burger! Then I gave them up to start eating oatmeal fruit smoothies! Organic plant based protein powder! Walnuts! Chia seeds! Flax

Love the shirt!! 👍👍

I love this video and will try it. I already make gluten dogs in this fashion, but never used parchment paper and foil. I just used the foil itself. Never had issues with discoloration.

Your recipe uses interesting ingredients (miso, bell peppers) that do make sense and you were the first person to explain why you use vinegar. Nearly every vegan recipe had sooo much vinegar or other sour ingredients and I never get why, I'm just not the sour type. ;⁠-⁠) You earned a sub, I'll keep watching you vids and will try this!

I'm not vegetarian but I do trend in that direction. Most of my protien comes from eggs, chicken and sausage. I love sausage of every kind, but since Covid the price of sausage (like many things) has gotten rediculous ($6 or $7 for 4 or 5) in SW CO. This looks like a fun and interesting thing to try. I am new to your channel... but now a subscriber based on this one video. Thanks!

Ok this looks good. We've been buying vegan sausage and it's rather expensive so i'll give it a try. Thanks for the detailed instructions/explanation.

Love your shirt 😁

Really interesting video! While I am definitely a carnivore, I do like vegetarian meals on occasion (my partner was vegetarian for 8 years). I am absolutely going to try this, and have subscribed to your channel to see what else you come up with!

So glad you just popped up for me. Like you already. Sherie Rodrigues from Australia

The miso and the high amount of herbs have convinced me: I‘ll go and get vital wheat gluten plus the herbs and double the recipe and fill my freezer with an oil free sausage. Thank so much.

Great recipe! if you freeze them uncovered (a couple of hours) until very hard before wrapping them, they will not form ice crystals over time. Lay on parchment paper or a cooling rack in the freezer. This technique works well with fruit, as well.

Just making these now!! and oh wow!! I used Italian seasoning in place of the thyme, basil and oregano... just cause I don't have dry thyme and basil. So I decided to make 1 inch seitanballs and since I'm new making seitan and watched lots of videos and read lots of blogs.... I'm experimenting on the cooking part. I've steamed a couple and air fried a couple and I think I like the texture of the steamed them for 24 minutes and then air fried for 6 minutes at 375 degrees. I was able to make 37 seitanballs. I will be using them in spaghetti sauce, on my vegan cream cheese and bagel, and sandwiches, oh gosh there is endless possibilities! oh yeah and toasting the fennel it reminded me of St. Lawrence Market in Toronto! I don't know why but it did! It's been like 20 years since I've been there too. Thanks again for an amazing recipe and tutorial! So glad KZfaq suggested you! and not sure why not earlier? Better late then never! Hugs from Ontario, Canada - oh yeah another edit, lol. I used a food processor for the wet and then added the dry for only about 1-2 minutes and scrapped down the side and then let it rest for 45 minutes. (I got all that from another video and actually went out and bought the food processor just for this, lol) I will use it for other stuff too. EDIT: May 11, 2024. This will be my third time making this recipe!!! Just love it! The last two times I've made it into sausage like rolls. It freezes amazingly too! Thanks again for this recipe and method!! I just had my one year vegan April 20, 2024. Hubby has been 95% vegan for about two months.. the other 5% he has been vegetarian.

I really see the dramatic difference in vegan sausage versus animal based. If you squeezed animal protein sausage you would certainly have heavily greased fingers. I'm so excited to try your recipe and convert yet another food I eat to the Vegan version.

That's a fine looking sausage, sir.

This looks like a really good recipe! Toasted fennel seeds?!??! Yes, please! I am definitely going to try this one! A little tip for people who don't have a way to steam: you can cook your seitan- wrapped up tight like this- in your crockpot. Just be sure it is always covered with water, remembering that they will swell a bit, and cook on low for about 8 hours. I used this methods for years before I bought an instant pot.

Yummy nice share nice to be here see u around

Just found your channel and wow....looks Fantastic! Excited to try your recipes. What kind of blender is that?

Oh man, that dough scraper technique is awesome! Can't wait to try this recipe FYI, seitan is pronounced "say-tahn". It's a Japanese word

Amazing recipe! Cant wait to try it out, sausage is smth i really miss in my diet. Do you have any idea how to mimick a casing as well?

I have yet to find a seitan recipe that's not "meh," because of the bready flavor. I look forward to trying again... Thanks for the recipe!

Wow! I instantly subbed! Do you know if I can bake this instead and for how long?

I don't even know what an italien sausage is but this vegan version looks really amazing

❤

April 25th, 2024 Will use this one day ..!!

I am not a vegan but my wife is leaning toward vegetarian these days, so I am trying to find replacement recipes for various things. I am a big fan of the sausage and green pepper pizza, so I've been looking for a make at home ital fauxage. I got some Beyond ital faux-age but I wasn't really down on the taste, texture was ok. I will try this out and let you know. Thanks!

Apple sage sausage would be nice.

I’m a glutton for gluten!❤❤❤❤ yum!!!!

I am so glad you did not use nutritional yeast because I am allergic to it. Thanks I will be making this.

Really well done. I've had the Tofurky & Field Roast sausages plenty of times in my three year vegan experiment. They're meh, but I think your spice blend is key.

😋😋😋😍

I'm so tempted to try this, but I've never once been able to get rid of the funky VWG flavor. Tried all the vinegars and a few different brands of VWG.

This is a great recipe...please make more seitan recipes. I'm always on the lookout for them to stand up to sauces and liquids. How does this recipe compare to Field Roast brand? PS: makes me crazy when Sauce Stache starts making that coconut Oil fat he puts in many of his fake meats.

If you can do a Field Roast sausage clone series that would be grand :) I'm here for the vegan protein

You can get rid of the weird taste of TVP by soaking it for 10 minutes, squeezing out all the liquid, then soaking it again for 10 minutes, squeeze out all the liquid again. That’s it :)

Hey! Thanks for the good idea...any chance you could suggest a substitute for bell peppers? Intolerant to them and tomatoes 😢 Thanks 👍🏼

Awesome recipe! I would love to make this but what can I sub for miso paste?

can you make these from wheat flour gluten as well? Like the old traditional soak and rinse wheat flour for seitan method?

Thanks for the recipe! What could be a good substitute for miso? Could soy sauce work in a pinch?

Is it a good idea to add sun dried tomato in the liquid mix if miso isn't available? Taking notes on your technique. Can't wait to try these 🎉

This looks interesting as I am on a real diet journey and have done a lot of experimenting. One thing I’ve noticed is very few U tube cooking channels don’t give approximate calorie counts, do you have an estimate for the “sausage”? Thanks for a good recipe and I’ll try it out!;)

Hi, I really appreciate this recipe as my boyfriend and I have been adding store-bought plant based sausage to our bean stews and I was anxious to try this to avoid all the additives. Two things I wanted to say and ask about: too much fennel for my taste, that is easy to adjust. I doubled the recipe because we wanted to make more. I realized after I made it that I did NOT double the water, but the consistency/texture seemed perfect as I was mixing everything together. Possibly as a result of not doubling the water, I felt like the sausage had too strong an apple cider vinegar taste. So should I reduce the apple cider to water ratio for next time?

Is the one that I can use my "unused" sausage machine I bought ?? I have the casing so that part is seen to

I tried this recipe turned out super great, however i don't have an insta pot so I am going to bring water to a rapid boil then let it cool a bit and sit on low you said about 90 mins. I hope it works. Anyone has any suggestions with this method. Again great recipe

How do you think this would come out if I added TVP to the mix?