Homemade Sundried Tomato & Pine Nut Seitan Sausages w/ Soft Polenta & Pan Roasted Tomato Sauce Recipe

4

Ingredients

for the sausages
1/4 cup pine nuts, toasted
1/2 a red onion
1 red chilli
75 g (2 1/2 oz) sundried tomatoes
1/4 cup olive oil
1 1/4 cups vegetable stock
2 tbs tomato paste
250 g (1/2 lb.) gluten flour (wheat gluten)
1 tsp dried thyme
1 tsp paprika
4 x pieces of cheesecloth 30×30 cm each
8 x pieces of kitchen twine
for the cooking broth
6 cups vegetable stock
3 garlic cloves, peeled and smashed
2 bay leaves
Pan Roasted Tomato Sauce
1 tbs olive oil
4 ripe tomatoes, cut into wedges
2 garlic cloves, finely diced
1-2 tsp brown sugar or maple syrup
2 tbs tomato paste
Soft Polenta
1 cup polenta (cornmeal)
3 cups vegetable stock
to serve
250 g (1/2 pound) baby spinach, washed

Preparation

Step 1

Preparation time: 80mins
Makes 4 large Sausages

By hand or in a food processor finely dice/mince the toasted pine nuts, red onion, chilli and sundried tomatoes.

Whisk the stock with the olive oil and tomato paste until smooth.

Combine the gluten flour with the dried thyme, paprika and processed pine nut/sundried tomato mixture in a large bowl. Slowly add the stock mixture to the dry mixture, combine until you have a smooth, elastic dough.

Divide the dough into four equal portions, roll out each portion to form a sausage, place each sausage onto a piece of cheesecloth, roll tightly and tie off each end securely with pieces of twine.

Bring the stock, garlic and bay leaves to boil in a deep-sided pan, add the sausages, side-by-side and turn down the heat, allow to gently simmer for 45-50 minutes until the sausages are firm to the touch.

Once the sausages are cooked remove from the pan and allow to cool before carefully removing the cheesecloth. {Sausages can be stored in the refrigerator for up to one week in an air tight container with the cooking liquid}

Other Portions of recipe:

Preparation Time: 30 mins
Serves 4

To make the tomato sauce heat the oil in a small heavy-based frypan, add the tomato wedges and garlic, pan roast over a medium heat for 3-5 minutes allowing tomatoes to soften.

Add the sugar or maple syrup and continue to pan roast, add the tomato paste, season to taste with sea salt and fresh cracked pepper and using a wooden spoon crush/mash the tomatoes to form a thick sauce, keep warm until ready to serve.

Fry the sausages in a little vegetable oil over a medium-high heat until golden, remove from the pan and slice into rounds.

To prepare the polenta bring the stock to a gentle simmer, add the cornmeal in a steady stream and whisk over a gentle heat for 15-20 minutes until soft and creamy. Serve immediately with fried sausages, topped with tomato sauce and a side of baby spinach leaves.

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