These sausages are a bit more delicate in texture. With chickpeas, roasted red peppers and toasted cumin, they are great on the grill.
First, prepare your mise en place.
To begin the dough preparation, start with the dry ingredients. In a mixing bowl, combine the Seitan Base Mix, roasted bell pepper, chickpeas (crushed in your hand as you add), chile powder, cumin seeds, smoked paprika, maple sugar, sea salt, pepper, sautéed onion, and parsley.
Next, prepare the wet ingredients. In a blender, add the tofu, remaining roasted bell peppers, garlic, vegetable stock and hot sauce. Blend until smooth.
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.
To shape the sausages, cut the dough into sausage size pieces.
Watch this short video to learn 2 ways to roll the sausages.
In a steamer or steamer 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.