Notes — One package of gluten usually makes a quadruple batch. Remember to quadruple the spices! Another Burning Man classic because it freezes great, lasts forever, and is high in protein. Definitely dry, so it’s best with some sort of fat when served, like mayo in a sandwich. Trying to make it less dry but haven’t figured out how yet. Will stay good in freezer for over a year in vacuum-sealed bags. Just like making real sausage, don’t let anyone watch. (958 kcal/recipe)
Ingredients (Dry)
- 1 1/4 cup wheat gluten
- 1/4 cup nutritional yeast
- 3/4 tsp salt
- 2-3 tsp spanish smoked paprika
- 1 tsp fresh ground black pepper
- 1/2 tsp red pepper flakes
- 3/4 tsp mustard seeds
- 1 tsp fennel seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Ingredients (Wet)
- 2 tbsp tahini
- 2/3 cup water
- 4 tbsp ketchup
- 1 tsp liquid smoke
Instructions
- Vacuum seal each single batch recipe in a vacuum sealed bag.
- Bring water to a rolling boil (200˚F) and boil at a rolling boil for 40 minutes. Cool completely in fridge before serving.