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When making a seitan sausage, the thin membrane used in store brands such as “beyond sausage” …is that something available for home use? Or, would I rather not want to know what that stuff is?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on July 28, 2026

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Merrell virgen

When making a seitan sausage, the thin membrane used in store brands such as “beyond sausage” …is that something available for home use? Or, would I rather not want to know what that stuff is?

Answer

It's available at some grocery stores, and it's available online for sure. And in the plant-based world, it's made from a plant-derived cellulose. It's a membrane that's going to replace animal intestine that is traditionally and historically used for meat-based sausage links. So, if you want to give it a try, go for it. You might also consider then the sausage stuffing mechanisms. For example, if you have a KitchenAid mixer, then you can buy sausage stuffing attachments for that machine. It'll go on the front end of the machine. And it makes life a lot easier if you have all that equipment. But yeah, give it a try. See how you like it. But it is made from a plant-based substance, and it's probably some other synthesized stuff, too. But I'll let you decide just how palatable that is for you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.