Recipe
Italian-Style ‘Salami’ & Fennel Sausages Recipe
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Ever wondered what gives Italian-style salami their signature flavour? The answer is probably fennel! These flavour-packed plant-based sausages work those classic Italian seasonings into a satisfyingly meaty seitan sausage, perfect for everything from big breakfasts to pasta nights.
You will need
Makes 12
Dry ingredients:
- 2 scant cups gluten flour
- 1/2 cup chickpea flour
- 3 tablespoons nutritional yeast
- 1 tablespoon fennel seeds
- 1 teaspoon cracked black pepper
- 1 teaspoon dried chilli flakes
- 1 teaspoon salt
Wet ingredients:
- 1 cup vegan beef-style or vegetable liquid stock
- 1/4 cup neutral flavoured oil, like sunflower
- 1 large garlic clove, crushed
- 2 tablespoons soy sauce
- A few drops liquid smoke (optional)
- 2 tablespoons of olive oil for frying
Recipe: Nadia Fragnito
Directions
30 mins to prep
30 mins to cook
20 mins to rest
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Step 1
Place dry ingredients into a large bowl and stir to combine. Into another bowl, whisk together the wet ingredients, except for the olive oil. Transfer the wet into the dry and mix until it forms a dough. You will end up with a firm, slightly-springy dough. If it is too wet, add a dash more gluten flour. If it’s too dry, add a dash more water.
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Step 2
Turn onto a lightly floured bench and knead for about 1 minute until the dough is firm and cohesive.
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Step 3
Break off approximately 12 pieces and roll into sausages. The shape doesn’t have to be perfect, as it will expand a little during cooking.
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Step 4
Place each sausage onto a piece of non-stick baking paper. Firmly wrap the sausage in the paper and twist the ends to seal.
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Step 5
Put the wrapped sausages side by side into a vegetable steamer. The sausages can be packed relatively tightly but try not to overcrowd, as you still want the steam to flow through easily. Cover and steam for 20 minutes.
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Step 6
Remove from the heat and allow to cool slightly before unwrapping from the paper. The longer you allow the sausages to cool, the firmer their texture will become.
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Step 7
Sear the sausages for approximately 2-3 minutes each in a frypan with the olive oil, until golden brown. Be careful not to overcook otherwise they will become tough. Serve hot and enjoy!
Variation
For these Italian-style sausages, we’ve combined fennel, cracked pepper and chilli. But use whatever dried herbs and flavours you like, such as oregano and parsley.
You can serve the sausages warm along with your favourite sauce or dice up and use like pancetta or guanciale for pasta sauces.
Hot tip!
Seitan is a fun way to create your own meat alternatives with the use of gluten flour, which is a white flour with its starch removed. Not all gluten flours are created equal though, and the brand you buy will create a slightly different textured dough. The main thing when looking for gluten flour is to find one that is high in protein and low in carbs.
These sausages will reheat well either in the microwave or a steamer, for up to 3 days.
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Recipe: Nadia Fragnito
