homemade seitan sausages

Homemade Seitan Sausages

These seitan sausages are salty, savoury and extremely delicious. These vegan sausages are perfect to use for just about any dish. From hearty breakfast sausages to salty bites to accompany a filling pasta, these deliver maximum flavour every time.

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Sausages might just about be the perfect savoury snack. Nothing quite beats these flavourful vegan treats to deliver a compact burst of deliciousness. I love any food that you can grab and munch on the go. I always have been a sucker for a sausage sandwich or sausage role. Finger food at it’s finest.

There’s something so comforting about homemade seitan sausages. Sure you can buy plenty of pre-made vegan sausages at the supermarket, but making them at home feels just so much better. I’ve grown weirdly fond of wrapping endless amounts of seitan logs ready for the oven. It feels like an event, kinda like those classic movie scenes of italian mob households prepping some elaborate feast!

The clear advantage of making these sausages at home over store-bought variety is twofold. Firstly you know what’s gone into them – just wholefood goodness. None of those bizarre additives that a lot of brands seem to add these days. Secondly you don’t have to contend with a weird vegan sausage casing. Pre-made vegan sausages seem to all choose the same brand/type of sausage casing and it always tastes plasticky and disgusting. My homemade seitan sausages don’t need any casing, they stick together just fine. Homemade for the win!

How to make seitan sausages

Making seitan sausages is frankly pretty easy, it’s just a bit time consuming. The key ingredient is, of course, vital wheat gluten. This protein flour is magic and helps give the seitan sausages their “meaty texture”. If you’ve got vital wheat gluten in the pantry making seitan sausages is a 3 step process.

First you need to flavour your wheat gluten with some spices and ingredients. You need some moisture to help bind the wheat gluten together so it’s best to flavour the vital wheat gluten with something that already has a little flavour. In this recipe I’ve used soy sauce, miso paste, onion, garlic, tomato paste and olive oil to bind and flavour the wheat gluten but you can use lots of other ingredients. Some other wet ingredients you can help bind the wheat gluten with are: stock/broth, liquid smoke, wine, chickpeas, beans, and lot’s more. See the seitan sausage variants section below for more ideas on how to change up flavouring your sausages.

After binding your wheat gluten with some flavourful ingredients it’s time to shape your vegan sausages. If you’re not familiar with this process it can be a little time consuming. As you make more seitan sausages you’ll get quicker until you can wrap sausages in your sleep. The technique involves wrapping seitan dough in baking parchment and then kitchen foil until you have a nice tight package. This retains the moisture whilst cooking and essentially steams the dough from the inside.

Once you’ve wrapped your sausages now you can throw them into the oven. Lots of people also steam their sausages as well. I find steaming works well but requires you to have a little bit more equipment in the kitchen. My preference is to bake the sausages as this also helps to crisp the exterior of the sausage, which is closer to the actual texture of a sausage.

Delicious seitan sausage variants

This recipe for seitan sausages uses lots of spices and ingredients to create a wonderfully tasty and versatile sausage. However, sometimes you might want a seitan sausage that gives you a bit more bold flavour. Don’t worry you can modify this original recipe to accommodate many fan favourites. See the list below for more info:

  1. Chorizo Seitan Sausages – add 150ml red wine and a further tablespoon of tomato paste to the wet ingredients and 1 tablespoon of smoked paprika, 1 tsp red pepper flakes, and 100g more of vital wheat gluten to the dry ingredients.
  2. Apple & Sage Seitan Sausages – remove 1/2 of the chopped onion from the wet ingredients and substitute for 1/2 a diced granny smith apple. Add 5g of chopped sage to the dry ingredients.
  3. Spicy Seitan Sausages – Add 1 chopped red chilli to the wet ingredients and 1 tsp of dried chilli flakes to the dry ingredients.
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Seitan sausage FAQs

What is seitan?

Seitan is a vegan the term given to a food made predominantly from wheat gluten. Wheat gluten is the main protein of wheat and is made by washing regular flour to remove any starch. When cooked seitan has a surprisingly “meaty” texture and is very easy to mould into different shapes and sizes. This makes it perfect to make vegan and vegetarian meat substitute dishes.

What is vegan sausage casing made of?

Commercial vegan sausage casing are normally made of a blend of carbohydrates similar to cellulose. My recipe for seitan sausages doesn’t require you to use any kind of sausage casing.

How can I make a healthy seitan sausage?

In general seitan sausage is pretty damn healthy. They’re packed full of protein, just two sausage will give you a whopping 38g of protein. Furthermore there’s no weird over-processed ingredients in the sausages. If you are looking to make them even healthier you can make an oil free version of these seitan sausages by omitting the olive oil and substituting for water. They will stick a little bit more to the parchment paper so be careful when unravelling them.

I want more like this recipe…

You’re in luck, I’ve got plenty of delicious vegan recipes on this site. Here’s some recipes which are similar to this seitan sausage recipe:


Serves 6 people (12 sausages in total)
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

This meal is around 95% less polluting than the average UK meal.

  • Eating this recipe will save around 2.78 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 22.99 KM in a modern car.
How do I calculate this?


Dry Ingredients

  • 250 g Vital Wheat Gluten
  • 30 g Nutritional Yeast
  • 1 Teaspoon Paprika
  • 2 Teaspoons Fennel Seeds (ground into a rough powder using a pestle and mortar)
  • 1 Teaspoon Freshly ground black pepper
  • 185 g Long Grained Rice (rinsed and cooked to packed instructions)
  • 1 Teaspoon Fine Sea Salt

Wet Ingredients

  • 1 Medium Onion (diced)
  • 4 Cloves Garlic (roughly chopped)
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Miso Paste (any variety will do)
  • 1 Tablespoon Tomato Paste
  • 2 Tablespoons Olive Oil


  • Preheat your oven to 160˚c (fan oven).
  • Place all of the wet ingredients into a food processor and blitz into a chunky slurry.
  • Place all of the dry ingredients into a large mixing bowl and combine well.
  • Pour the slurry into the mixing bowl. Using your hands combine the slurry with the dry ingredients until incorporated into a shaggy dough. Knead the dough against the side of the mixing bowl to ensure that no dry ingredients are left behind.
  • Cut out 4 equal lengths of baking parchment, measuring 37.5cm/15inch x 15cm/6inch in size. Now divide these four lengths into 3 equal rectangles, which should measure 12.5/5inch x 15cm/6inch. Once finished you should have 12 equal rectangles of baking parchment. (If you want to save some time wrapping you sausages you can make longer sausages sticking with the original 37.5cm x 15cm lengths. Follow the rest of the recipe but at the end you'll have 4 large and long sausages instead of 12 smaller ones. This will be much quicker but you'll have to cut the larger sausage into smaller individual sausages after cooking. This sacrifices some of the aesthetics of the sausages as the individual sausages won't have defined "ends".)
  • Now take a portion of seitan dough and shape it into a rough sausage in your hand. You want enough dough so that you can make a sausage that is about 4cm/1.5inch thick and can cover the length of one your baking parchment rectangles leaving 2.5cm/1inch either side.
  • Place the dough onto one of the parchment rectangles and roll up tightly so that the parchment completely covers the dough. Then twist either end of the parchment so that the dough is sealed in and is nice and tight against the paper. The finished wrapping should look like a large sweet/candy wrapper. Repeat this process until all of the seitan dough has been used up.
  • Now arrange the wrapped seitan sausages onto a sheet of kitchen foil and fold the foil over the entire group until all the sausages are covered. Crimp any sides of the foil so that wrapped sausages are completely covered by the foil.
  • Place your foiled sausages onto a baking tray and place into the oven for 1 hour. Flip the sausages halfway through cooking.
  • remove the sausages from the oven and allow to cool for a bit until unwrapping each sausage. These sausages will firm up as they cool and have the best texture after about 30 minutes.
  • These sausages can be eaten with just the baking in the oven but they taste best with additional frying. Heat a little oil in a frying pan over a medium high heat and toss in a few sausages. Fry the sausages for about 3-5 minutes turning halfway through so they get a nice crips brown exterior.
5 from 2 votes

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