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: 11,908
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: 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


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


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 Rouxbe Staff
    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 Rouxbe Staff
    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

Leave A Comment

Please login or join the Rouxbe community to leave a comment.