crumbly seitan lupin sausages

Ingredients for 1 servings:

• 200 g gluten
• 40 g lupin flour
• 2 tbsp nutritional yeast
• 1 tsp, leveled smoked salt
• 1 tsp garlic granules
• 1 tsp, leveled salt
• 1 pinch(s) of sugar
• 2 tsp mustard seeds
• 1 tbsp paprika powder, sweet
• Pepper, freshly ground
• chili flakes
• 250 ml water
• 2 tbsp paprika paste
• 2 tbsp mustard
• 3 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 2 tbsp liquid smoke
• 6 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Prepared with liquid smoke, energy-saving in a pressure cooker. Makes 9 sausages

In separate bowls, mix the dry and wet ingredients. Add the wet ingredients to the dry ingredients and knead thoroughly. Form them into oblong sausages. Roll each one individually in parchment paper and twist tightly. Wrap the parchment parcels tightly in aluminum foil and reseal securely. Place the tripod insert in a pressure cooker and place the steamer insert on top. Pour 2 cups of water into the pot. Place the aluminum packets in the steamer insert, cover the pot with the lid, and heat on the stovetop. Once pressure is reached, simmer for 20 minutes. Remove the pot from the heat and let the steam release on its own. Remove the steamer insert, rinse the packets with cold water, and unwrap the sausages. Once cold, the sausages can be fried. They are also suitable for stews, as they can be cut into small pieces.