This was the first of my pressure cooked vegan seitan sausages that was specifically formulated to be fairly high protein, low in carbohydrates and fat. I cooked the first test batch in my pressure canner just to speed up the process. What I discovered is that pressure-cooking seitan has the same desirable effects that it has on other foods, an even cooking throughout for a consistent texture, and vary little dilution of flavors compared to other moist cooking techniques. The result is a vegan sausage that in my opinion is superior to the store bought versions that tend to be very dry, oil soaked and salty. Probably because they are trying to imitate the pork fat filled sausages that are loaded with salt as a preservative. For best results, the sausage in this recipe need to be cooked in a pressure cooker or pressure canner. They may, however, be formed into patties and baked on a lightly oiled sheet tray, giving them more of a burger texture if you like. I highly recommend that you try the intended pressure-cooking method.

Rapidly stir the soy flour mixture in a circular motion with a large spoon. Stop stirring and immediately pour the vinegar mix into the center of the soy mix with a steady even flow. Allow the pot to sit about 10 minutes uncovered and undisturbed at the lowest heat setting to allow the tofu curds to coagulate. Turn off the heat if you start to see more than a few bubbles. Too much agitation causes the curds to break as they form. Let the pot set another 10 minutes, then gently scoop out the liquid and tofu with a large ladle into a large, small holed colander. Allow the tofu to drain for at least 10 to 15 minutes. Tilt the colander and let it rest at an angle propped against the side of your sink (or the large pot it came out of) Rotate the colander every several minutes so that it will continue to drain while you prepare the rest of the ingredients.

Dry mix for a minute to combine. With the machine running slowly add the bulgur and tofu mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.

Cut 5 pieces of aluminum foil about 7 inches long. (Regular 12 in. wide roll) Using a ½ c. measure, portion the mix by packing in firmly and leveling off the top with your palm, and drop (or scoop) them side-by-side on the foil. Shape them into sausages about 4 ½ inches long with a slight gap between them so that they can be separated after cooking. You need to leave about an inch on each end to allow room to close in the ends of the foil. Roll the foil away from you up and over the sausage and slightly tighten the sausage by gently pulling the roll towards you while holding the far edge of the foil in place with your other hand. Continue to roll the sausage away from you to the end of the foil. Fold in the ends (or twist) to seal the tube shaped package. Continue the process until all of the sausages are made. If your cooker is too small to have the sausages two wide, they can be wrapped individually.

Set the rack in the bottom of your pressure cooker or pressure canner and add hot water to a depth of 2 or 3 inches. Align the foil-covered sausages across the bottom in the water. If you have more than what will fit across the bottom, just start another layer. Add just enough water to submerge the sausages. Lock the cover into place and cook at 15 # pressure for 15 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.

Remove the sausage from the cooker with tongs allowing to drain by holding them up by one end for a few seconds. To serve, place un-wrapped sausage in a non-stick pan and spray the sausages lightly with oil. Cook over a medium heat turning frequently until hot and well browned.

To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.