I love homemade seitan sausages, but wanted to try a version that used beans instead of tofu. Tofu is kinda pricey here, and since the local supermarket stopped carrying it, it’s a car ride away to buy.
I’d tried seitan sausages using beans before, but didn’t really like them. The recipe I used at that time called for simply mashing the beans by hand, which meant there were bits of hard bean skin in the finished sausages, which wasn’t especially appetising. Also, I thought there was too high a percentage of gluten in the sausages, which left them a bit too rubbery and chewy. I like sausages that are more tender.
Since I really like my own seitan sausage recipes, I decided that instead of using 250g of tofu, I would use 250g (9 ounces) of cooked beans (haricot beans, specifically, which are small white beans). If you’ve tried other seitan sausage recipes that use beans, you’ll notice that I use about three times as many beans as some other recipes use. This results in a more tender sausage.
The sausages turned out fantastic. They had a nice tender texture and a great flavour.
I’ve made these bean-seitan sausages a few times now, including breakfast sausages, bratwurst and olive sausages. For the latter, I used the seasonings in Mihl’s recipe for Olive and chickpea seitan sausages.
I start with 110g (one generous cup) of dried beans for this recipe, which is approximately equivalent to a 400g/14oz tin, drained and rinsed. (This works out to around 250g of cooked, drained beans.) I usually let my Stanley thermos cook the beans.
I’ve gone back to using baking paper plus aluminium foil to wrap the sausages for cooking, instead of baking paper plus cheesecloth. I’m using a new baking paper which isn’t as stiff as the old one I was using, and combined with the cheesecloth, the sausages didn’t seem to cook quite as well as with the baking paper/aluminium foil combo. I still want to try using muslin to wrap the sausages for cooking, but have yet to find somewhere to buy it.
I now use beans in all my homemade sausages, as cooked from dry they cost about 80% LESS than the equivalent amount of tofu, and are indistinguishable in taste and texture. A very thrifty result!