Italian Cabbage Sausage
This uses wheat gluten or known as gluten flour (mostly protein) which should only be used as an additive and where the starch and bran have been removed. Bread flour, on the other hand is high in gluten.
Recipe type: Meal
Serves: 6
  • 2¼ cups wheat gluten (super-powered flour that is all gluten and very little starch.)
  • Substitute for wheat gluten (Bread flour or Try ‘No egg’ as a binder which has potato and tapioca flour)
  • ½ cup yeast flakes
  • ¼ cup chickpea flour
  • 2 tbs Veggie Seasoning
  • ¼ cabbage, shredded finely
  • 2 tbs onion, chopped
  • 1 to 2 tbs fennel seed, ground
  • 2 tsp black peppercorns, freshly ground
  • 2 tsp paprika, ground
  • 1 tsp chili flakes,
  • ½ tsp oregano, fresh or dried
  • 1 tsp salt
  • ⅛ tsp allspice, ground
  • 2 cups water (add more if too dry)
  • ¼ vinegar
  • 6 cloves garlic, minced
  • 2 tbs olive oil
  • 2 tbs soy sauce
  1. In a large bowl, mix together all of the dry ingredients.
  2. Then in another bowl whisk together the water, vinegar, garlic, olive oil and soy sauce and using a fork, gently stir into the other bowl with the dry ingredients.
  3. Shape ½ cup of this dough into a log and place on piece of aluminum foil and roll up, twisting ends. Place in the fridge overnight or for 30 minutes minimum.
  4. After 30 minutes boil a saucepan of water and place a bamboo steamer on it. Put the sausages over the steamer for 30 minutes. Take the sausages out and cool. Remove from foil, slice and serve with mash potato and vegetables.
Recipe by Harvest Hub at