When I went to make the Italian Sausages from Skye Micheal Conroy’s Seitan And Beyond I’d already made a few recipients from the book. I’d even made a few different versions of hand rolled, steamed sausages. I thought it was going to be easy. Even after I read the introduction that said they where going to be extremely wet. I thought I knew what to expect.

Yeah okay, it all went wrong. The theme of today’s post is flops after all. It was wetter than wet. I don’t know if it was my vital wheat gluten or the extremely humid weather. It definitely wasn’t my fault, I’m never wrong. But I still managed to scoop some of the really gross, wet dough up and pop it on a square of foil. Then I started to roll. And I guess I took my frustration out on the rolling process. It exploded a little.

Okay, so I ended up with seitan dough on the other side of the room. On the radiator, on the wall, in the carpet. All over the kitchen counters too. By the time I rolled the wet dough into six fat sausages and sat them in the steamer the splatters had already dried like concrete onto everything. Thank god the sausages were delicious.

They taste amazing. I wanted something a bit like the Tofurkey Italian Sausages only without chilli because Kate complains about spice. They hit the spot. They’re fantastic on pizza or chopped up on pasta when you need a low effort meal. I just follow my instincts now when it comes to hydration levels.