Recipes > Apple, Fennel & Maple Seitan Sausages

Apple, Fennel & Maple Seitan Sausages


Make these sausages a bit smaller and they are great additions to your Sunday brunch menu.
  • Serves: 12 sausages
  • Active Time: 1 hr
  • Total Time: 2 hrs
  • Views: 31,234
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Dough

Preparing the Dough
  • 2 1/2 cups Base Seitan Dry Mix
  • 1 1/2 tbsp fennel seed, toasted and ground
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup dried apples, minced
  • 3 tbsp maple sugar
  • 1 white onion, diced, sautéed in 1 tbsp olive oil until caramelized
  • 1/3 cup tomato paste
  • 1/2 cup madeira wine
  • 1 tsp liquid smoke
  • 1 1/2 tbsp fresh chives, thinly sliced
  • 1 tbsp fresh sage, minced
  • 1 3/4 cups vegetable stock


First, prepare your mise en place.

To begin the dough preparation, start with the dry ingredients. In a mixing bowl, combine the base Seitan Base Mix , toasted and ground fennel seed, sea salt, pepper, dried apples and maple sugar and set aside.

Next, prepare the wet ingredients. In separate bowl, mix the carmelized onion, tomato paste, madeira wine, liquid smoke, chives, sage and vegetable stock. Whisk well, ensuring all ingredients are thoroughly combined.

To form the dough, you must combine the dry and the wet batches. Create a small well in the center of the dry batch. Gradually add the wet batch into the well, stopping frequently to stir. Continue until the dough takes on a sturdy consistency. You should use most if not all the liquid. The texture is correct if you are able to rip the dough apart with a bit of give.

Step 2: Shaping the Sausages

Shaping the Sausages


Cut the dough into sausage size pieces.

Watch this short video to learn 2 ways to roll the sausages.

Step 3: Cooking and Serving the Sausages

Cooking and Serving the Sausages


In a steamer or steam basket, steam sausages for 45 to 60 minutes. Remove from the steamer and allow to cool a bit before removing the wrapping.

Once cooled, remove the wrapping, and sear or grill to serve.


  • Bonnie D
    Bonnie D
    I plan to make both seitan sausages this week. What is the best stage for freezing either sausage (roasted red pepper or this recipe)? My thought would be to steam then in their rolls then to freeze them once they cool. Then to make, the frozen sausages can be unwrapped then put on the grill or in a skillet for browning. I can see making a good size batch of either recipe and saving them for another time. I welcome your ideas. signed, Having fun playing with seitan
  • Dawn T
    Dawn T
    Good thinking Bonnie, that's when we typically freeze the sausage—after they have been steamed. We then just freeze them in their wrappers (after they have cooled of course). Good luck. Cheers!
  • Dawn  L
    Dawn L
    I am looking forward to making these and trying variations on a theme. I was wondering can the cheesecloth be reused?
  • Kirk B
    Kirk B
    Hi Dawn and thanks for your question. So because you include a small piece of parchment paper before wrapping the sausage in cheesecloth, after drying, I am confident that you would be able to reuse. Great thinking! Thank you for cooking with Rouxbe! Chef Kirk
  • Dilia L
    Dilia L
    what did you guys use to wrap them for steaming, Cheese cloth?? is there another material that is out there which is non toxic that you would recommend?
  • Lauren L
    Lauren L
    Hi Dilia. In the video that is linked in the recipe you can see some suggestions- cheese cloth/ parchment or foil. I have used soaked corn husks that I have on hand for tamales and they work great as well. Lauren
  • Sonja O
    Sonja O
    Is there any way to use fresh apples instead of dried maybe if i reduce the liquid in the recipe?
  • Char N Rouxbe Staff
    Char N
    Hi Sonia: Thanks for writing. Apples are 85% water. My suggestion is for your to use fresh apples, mince them, and then, put them in a cheese cloth and squeeze out any extra liquid. That should work. Let us know how you make out with the recipe. Appreciate hearing from you. -Char
  • Maria babette  J
    Maria babette J
    Hi good day how about the foil to be used in wrapping the sausage and for the steam it is okey.
  • Char N Rouxbe Staff
    Char N
    Hello Maria Babette: Thank you very much for writing. To wrap the sausage, you can either use cheese cloth, parchment paper, or aluminum foil. I hope you will have fun making the vegan sausages and that they taste delicious. Cheers, Char
  • Ivy O
    Ivy O
    Someone had asked if there were alternatives to the cheesecloth/aluminum foil. You can purchase silicone sausage molds if you plan to make a lot to minimize waste.
  • Char N Rouxbe Staff
    Char N
    Hello, Ivy: thanks for writing. Well, this is a good question. 1- Parchment paper is coated with oils and silicone, so it can't be recycled. 2- I understand your point about the aluminum foil. 3- What I have seen is making your own "butter paper." Essentially, it is taking a piece of computer paper and coating, patting with oil, then drying, and using it to roll with the seitan sausage mixture. If you google it, there are several videos to observe. Let us know how you make out. Excellent question. Cheers, Char
  • Bridget H
    Bridget H
    Hi. I have a tomato allergy, what would you recommend as a substitution for the tomato paste?
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Bridget- This is a great question as people not only have tomato allergies, but nightshade category allergies, as well. Considering the tomato paste is used as thickener, for depth of flavor, and for color. Also including, its earthy sweetness pairing well with Madeira wine’s roasted fruity, earthy sweet flavor. I would suggest as substitute, a thick roasted pumpkin/squash puree, such as kabocha or butternut to start (homemade rather than canned is the better choice). I also found a great source specifically for allergen related foods and found a recipe for “Notmato Paste"

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