Smoky Apple-Sage Seitan Sausage & Red Onion Marmalade Sandwich

  • Slice Smoky Apple-Sage Seitan Sausage
  • Seitan Sausage in Foil Packets
  • Sausage Sandwich Cut in Half
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Sausage Sandwich Cut in HalfA few weeks ago I bought a package of Field Roast Apple-Sage Sausage at Whole Foods in Oklahoma City.  I don’t get into the city very often, but when I do, I make a pilgrimage to WF with a long list of vegan staple items.  When I got home I took a look at the ingredients on the package of sausage and realized that I could make my own at home, saving money and eliminating some of the more mysterious ingredients.  Since I’d also recently (successfully) made seitan pepperoni and seitan chorizo sausage I figured it wouldn’t be too hard and it would be fun trying.  If it didn’t work out, I could always go back to buying it from WF.  I deliberately avoided looking for a recipe online and developed this one on my own – and I must say, I’m inordinately proud of the results.

Smoky Apple-Sage Seitan Sausage & Red Onion Marmalade Sandwich
Makes 2 Sandwiches

Slice Smoky Apple-Sage Seitan SausageSausage:
(recipe makes 6 sausages)
1 cup vegetable broth
1/2 cup unsweetened apple juice
2 tbsp. Bragg Liquid Aminos
2 tbsp. water
1 tbsp. apple cider vinegar
1 tsp. Liquid Smoke
1 2/3 cups vital wheat gluten
1/4 cup whole wheat flour
3 tbsp. nutritional yeast
4 cloves garlic, finely minced or microplaned
1/2 tsp. poultry seasoning
1/4 tsp. rubbed sage
1/8 – 1/4 cup dried apples, plumped in hot water (fresh apple also works)
1 tbsp. dried onion flakes
1/4 tsp. ground black pepper

4 tbsp. Red Onion Marmalade
Vegenaise or tofu mayonnaise to taste
Grainy mustard to taste
Handful of fresh greens
4 slices Onion & Mustard Seed Braid Bread (or any good quality whole grain bread)

Make the sausage:
In a small bowl, whisk together the vegetable broth, apple juice, Liquid Aminos, water, apple cider vinegar, and Liquid Smoke.  Set aside.  In a large bowl, stir together the vital wheat gluten, whole wheat flour, nutritional yeast, garlic, poultry seasoning, rubbed sage, dried onion and black pepper.  Make a well in the center of the dry ingredients and pour in the vegetable broth mixture; add the dried apples.  Stir until a dough begins to form, then knead for about 3 minutes.  Let the dough rest for 10 minutes, then knead again for 2 minutes.

Meanwhile, tear six pieces of foil measuring about 8″ x 8″.  Preheat the oven to 350F.

Divide the dough into six equal pieces and shape each into a log about 6″ long.  Place a sausage near the long end of a piece of foil and roll the foil – somewhere between loose and tight – twisting or folding the ends.  Continue with the remaining 5 pieces.  When the oven is hot, place the foil packets directly on the oven rack and cook for 1 hour to 1 hour 15 minutes.  Allow the sausages to cool in their foil packets on a wire rack for about an hour before unwrapping.  The sausage is now ready to use, but slicing will be easier after chilling.

UPDATE: I’ve changed my cooking method on these all of the seitan-based sausages I make.

  • Put a couple of inches of water in a large pot and place a steam basket at the bottom.  Get the water boiling, then turn down the heat to low – just so the water is gently simmering.
  • Place the foil-wrapped sausages in the steam basket and cover the pot with a lid.
  • Cook the seitan for an hour and 10 minutes, then turn off the heat, remove the lid, and let the sausages sit for another 15 minutes or so.
  • Remove the sausages, but leave them wrapped in foil until cool.
  • Unwrap and use immediately, or store in the refrigerator or freezer until ready to use.

Make the sandwiches:
Heat a non-stick pan to medium-high.  Taking two sausages, slice them each nearly in two (length-wise), leaving just enough so that the halves stay together, but so that you can lay the sausages flat in the pan.  Lightly brown both sides of the sausages.  Meanwhile, spread two slices of the bread with mayo and the other two slices with mustard.  Spoon 2 tbsp. of red onion marmalade each on two slices of the bread and layer on some greens, add the browned sausages and top with the remaining pieces of bread.  Slice sandwiches in two and serve.

Seitan Sausage in Foil Packets

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  1. JL goes Vegan says:

    Yum. That is all.

  2. coconutandberries says:

    Yes please!. My Mum (non-vegan) is a particular fan of seitan so I’ll have to make this for her.

  3. Hmmmmmmm for seitan!!!! I need to make myself one and I never did! Thanks for the reminder! The Red Onion Marmalade sounds really good….love onions!!!!

  4. Recipe: Kale-Basil Pesto Pasta with Apple-Sage Sausage | One Green Planet says:

    […] vegan apple-sage seitan sausages (homemade, or Field Roast), sliced into […]

  5. Lindsay says:

    I just saw this recipe on Pinterest! I always debate on buying the field roast sausages. The Times I’ve made seitan i use my rice cooker with the steam basket, easy cleanup! Question for you, I can’t find dried apple, what coud be used instead?Firm fresh Granny Smith apple? also there isnt an amount specified for apple. Thanks for making this recipe :)

    • Hi Lindsay! A rice cooker! Never thought of that – great idea! Thanks for catching my mistake in the recipe. Use 1/8 to 1/4 cup of dried apples or fresh apples. Fresh work just fine and Granny Smith would be great with their tartness.

  6. Stephen Kortz says:

    Hi, I must be over looking dried apples, but when do add the apples to the mix?

    • Hi Stephen – It’s easy to miss :-): I’ve highlighted it below:

      In a large bowl, stir together the vital wheat gluten, whole wheat flour, nutritional yeast, garlic, poultry seasoning, rubbed sage, dried onion and black pepper. Make a well in the center of the dry ingredients and pour in the vegetable broth mixture; add the dried apples.

  7. Sharon Bailey says:

    Yay! So glad I found this. I’ve got them steaming now and if they taste anything like they smell I’ll be a very happy person. I used fresh sage (I’d just bought some for another reason so why not), fresh Granny Smith apple, and instead of poultry seasoning I tossed in some dried thyme and rosemary. I think it should work!

  8. Lori says:

    I found these on Pinterest this morning and can’t wait to make them today. Would you please share a link to your seitan pepperoni with me as well? I would love to try it too! Thanks!

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