Italian Feast Sausages

This technique of rolling the seitan in foil and steaming has been popular for a while (this author credits blogger Julie Hasson)... but I have never tried. It is so easy! I used cheese cloth instead of foil. I also put my steamer basket in my pressure cooker and steamed them on high pressure for 15 minutes (vs. the 40 minutes of standard steaming called for) and then let the pressure release naturally.

The texture is great - nice and chewy. If you've ever failed at seitan-making and ended up with a spongy brain-like mess (I speak from experience), there was none of that.

The "Italian Feast" variety that I tried is very spicy. I look forward to using slices of this in white bean and kale soup. I like that it is far, far less oily than the variety I can pick up at the store. I can also make this quicker with pantry ingredients than it would take me to get to the store and back.

I will use this method again (without the spices) when I need some basic seitan strips.