Sausage Patties -s Recipe
Yield: 16 pattiesRecipe by luhu.jp
Ingredients:
MIX WELL IN A BOWL
1 cup: Instant gluten flour,
1 tsp: Marjoram,
, (vital wheat gluten)
1 tsp: Cumin,
2 tsp: Fennel seeds,
1/2 tsp: Dry mustard,
2 tsp: Sage,
1/4 tsp: Black pepper, ground
MEASURE INTO ANOTHER BOWL
2/3 cup: , warm water
1 tbsp: Maple syrup,
1 tbsp: Tamari soy sauce,
1 tbsp: Olive oil,
COOKING STOCK
3 cup: , water
2 tbsp: Tamari soy sauce,
Directions:
Add liquids to gluten flour and spices, adding a little more water if
needed. Knead into a smooth ball, and divide and stretch into 16
patties. Combine the cooking stock into a kettle. Put patties into
the kettle, cover & bring to a boil. Reduce heat and gently simmer
for 50 minutes. Either serve warm as is, or dipped into flour and
quickly pan fried in a little bit of oil to brown and crisp the
outside. For a crisper texture, cook patties by baking first, then
simmering. Place the patties on a lightly oiled baking sheet and bake
in a 350 degree oven for 20 minutes. They will puff up and be crusty.
Prick patties with a fork and drop into the simmering stock and cook
for 30 minutes.
Per serving: Cal. 38, Protein: 7 gm., Carbohydrate: 2 gm. Fat: 1 gm.
Cooking with Gluten and Seitan, Dorothy Bates, The Book Pub. Co., 1993
Typed for Meal Master by Susan Grabowski 9-94
Submitted By SUSAN GRABOWSKI On 10-03-94
Source from luhu.jp
needed. Knead into a smooth ball, and divide and stretch into 16
patties. Combine the cooking stock into a kettle. Put patties into
the kettle, cover & bring to a boil. Reduce heat and gently simmer
for 50 minutes. Either serve warm as is, or dipped into flour and
quickly pan fried in a little bit of oil to brown and crisp the
outside. For a crisper texture, cook patties by baking first, then
simmering. Place the patties on a lightly oiled baking sheet and bake
in a 350 degree oven for 20 minutes. They will puff up and be crusty.
Prick patties with a fork and drop into the simmering stock and cook
for 30 minutes.
Per serving: Cal. 38, Protein: 7 gm., Carbohydrate: 2 gm. Fat: 1 gm.
Cooking with Gluten and Seitan, Dorothy Bates, The Book Pub. Co., 1993
Typed for Meal Master by Susan Grabowski 9-94
Submitted By SUSAN GRABOWSKI On 10-03-94
Source from luhu.jp