There's a great basic recipe for Seitan Sausage here. These sausages are wrapped in tin foil and steamed instead boiled or baked. The result is a sausage with a great texture that tastes great for cooking or on a bun . . . nothing like the mushy erasers they push at the grocery.
I'm working on two variations of this recipe: Italian Sausage and Andouille. These are intended to flavor a dish, not as a stand alone, so I've increased the fat content. Further, Italian Sausage is not a smoked sausage. It has a very different texture that I am trying to emulate. It is definately a work in progress.
My first shot at Andouille turned out well, if not mild. It flavored my Jambalaya nicely.
1 cup cold vegetable stock
2 tbs vegetable oil
1 tbs soy sauce
1 tsp liquid smoke
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1/4 tsp cayenne (more to taste)
1 tsp paprika
1 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
1 tsp thyme
1/2 tsp chili powder
Get your steamer ready. This goes together pretty quickly. I don't have a steamer, and don't intend to get one. I use a wide stock pit, a pie dish and a plate, pictured below. It works well.
Mash up beans in a glass pie dish. I pull out the skins when it's easy, but this is for presentaiton more than anything else. Push the beans aside and combine all the dry ingredients on the other side of the dish. Mix the dry ingredients together with a fork. Using your fingers, work the dry ingredients into the mashed beans; much like you would cut shortening into flour (right).
Put the rolled sausages into the steamer and steam for around 45 minutes. I do a 'pinch' test to check for firmness. The longer you cook them, the firmer they get. When I cook them with intent to finish on the barbeque, I cook for about 30 mintutes. If you have to stack the sausages, turn half way though cooking. And the smaller the roll, the shorter the cook time. Breakfast sausage cooks for about 30 minutes.