Holy crepe! I made a half batch, 4 sausages, and when we went to bed a few hours later there was 1 sausage left. I'm not talking breakfast link size. We're talking giant sausage link. This is the best tasting seitan I have ever had.
Isaac and I sliced up some of these and threw them in mini pitas with some sauce I whipped up from tomato paste and some seasoning. They were amazing. All of the spices really shine and fennel seeds are a good touch. The texture is good and not to chewy. Best of all there isn't that after taste that I always think seitan has because of all the gluten.
Joe had a wicked idea and threw one on some bread with sauerkraut. For the lone leftover sausage I did the same but made some 1,000 island dressing. It was to die for. I really can't get over how much better these sausages taste then any other seitan I've had.
Julie Hasson really struck gold with this recipe. These sausages are better then the Tofurky sausages by a long shot. I can't wait to make these again.
I didn't have Bills Best Chik’Nish Seasoning and just used Bryanna Clark Grogan's recipe for chicken broth powder and left out the salt.