Post subject: Steamed seitan sausages but baked in the oven?
Posted: Mon Dec 08, 2014 7:58 am
Huffs Nutritional Yeast
Joined: Mon Aug 11, 2014 11:08 am Posts: 106 Location: Portugal
I have recently discovered the delights of the steamed seitan sausage (á la Everyday Dish) and have played around with the flavourings to get a really nice herby sort of English banger. I'm hooked and so excited to be able to eat all my favourite sausagey meals again.
It occurred to me that it would be better to bake them in the same way that I've read about for Seitan O'Greatness, rather than steam them - I'd like to make double batches and my little diddy steamer can't cope. It also means that I can make the most of the oven being on and cook something else as well.
So my questions - any obvious downsides to this and how long should I bake them for?
They get more of a tough skin when you bake them. If you're wrapping them in foil try to grease it really well, as they can stick otherwise. I've seen suggestions for putting them in a tray with a few cm of water to counteract the drying effects of the oven a bit, but I've not tried that myself as I quite like dryish seitan, and it might affect other stuff you're cooking, depending what it is.
_________________ "Wait a minute. There is a holiday for eight days of fried food and I haven't been celebrating it?! This is not right." - Rhizopus Oligosporus