• 2 ½ cups vital wheat gluten
  • ½ cup nutritional yeast flakes
  • ¼ cup whole wheat pastry flour
  • 2 tbsp. McKay’s Beef-Style Seasoning
  • 2 tbsp. granulated onion
  • 2 tbsp. fennel seeds
  • ½ tsp. cayenne pepper
  • 1 tsp. paprika, ground
  • 1 tsp. red pepper flakes, optional
  • 1 tsp. oregano, dried
  • ¼ tsp. allspice, ground
  • 1 tbsp. soy sauce, lite
  • 1 tsp. liquid smoke
  • 2 ½ cups cold water
  • 6-8 garlic cloves, minced
  • 2 ½ tbsp. olive oil
  1. In a large bowl, mix together one at a time each dry ingredient.
  2. In a medium bowl whisk together the soy sauce, liquid smoke, cold water, garlic and olive oil.
  3. Using a fork gently stir the liquid mixture into the dry ingredients and stir just until moisten. Mixture should form a soft dough texture.
  4. Scoop 1 cup of soft dough mixture one at a time to shape into log. Place each log on four (12-inch) long pieces of cheesecloth and roll up. Using string tie, up ends of cheesecloth and place the sausage logs in steamer and steam for 30 minutes. Cool and refrigerate until ready to eat. The sausage logs will firm up after chilling. Makes about 4 logs.

Note: You can slice the logs into bit size sausage patties or even ground up to add to favorite recipes calling for sausage.