Vegetarian breakfast sausage

My husband really loves the spices/herbs in sausage, but as a vegetarian has been disappointed with the products available at the grocery store.  I set out to re-work the seitan recipe again, this time as a substitute for sausage.  Tonight we had wholewheat pancakes, scrambled eggs and this sausage.  A totally delicious dinner on a really cold, windy, wet night!  Now if only I can find a veggie hotdog recipe, they are up to $4.59 at the local store, Nature's Bin!!!  That is crazy!

Vegetarian Breakfast Sausage

1 ½ cups vital wheat gluten
1/4 cup nutritional yeast
1/2 tsp black pepper
1 Tbsp Basil
2 tsp. thyme
½ tsp Marjoram 

1/4 tsp. Nutmeg

1 1/2 tsp salt

1/2 Tbsp. Sage

1/2 Tbsp. Carroway seeds (toast lightly, if you like)

1 cup vegetable broth
1 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp olive oil

3 Tbsp. Maple Syrup

3 cloves of diced garlic

Pre-heat the oven to 350. In a large bowl, combine the dry ingredients.

In a smaller bowl, whisk together the wet ingredients and garlic.

Pour the wet ingredients into the dry ingredients, and mix them together (if you have a mixer with a bread hook, use that and skip the hand kneading. Just mix until no longer sticky then continue mixing about 2-3 minutes longer), the dough will become stiff; at that point, work with your hands until all the ingredients are mixed, then start kneading.

The seitan will become very elastic, and will not stick to your hands when it's finished.

Roll it into 8-inch log and close in foil.

Close foil tightly, place on baking sheet and bake for approximately 70 minutes. Remove; it is fully cooked and ready to eat. Also freezes well. Enjoy!