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

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