Sausage patties -s
16 patties
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Instant gluten flour |
| ;(vital wheat gluten) | ||
| 2 | teaspoons | Fennel seeds |
| 2 | teaspoons | Sage |
| ⅔ | cup | ;warm water |
| 1 | tablespoon | Tamari soy sauce |
| 3 | cups | ;water |
| 1 | teaspoon | Marjoram |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Black pepper; ground |
| 1 | tablespoon | Maple syrup |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Tamari soy sauce |
Directions
MIX WELL IN A BOWL
MEASURE INTO ANOTHER BOWL
COOKING STOCK
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