Pinenut -sundried Tomato- Poached Seitan Sausages

Hi
It is Daring Kitchen challenge again.
Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.Since i did not want to make poached eggs i opted for the Seitan sausages

The original recipe is here



FOR THE SEITAN

Toasted Pine nuts 2 tbsp

Sun dried tomatoes 1/2 cup

Chilli flakes 1 tsp

Thyme 1 tsp

Vital wheat gluten 1 1/4 cup

Olive oil 2 tbsp

Salt to taste

Poaching liquid

Vegetable stock 8 cups

Garlic 3 pods

Bay leaf 2

Salt to taste


For the sauce

Tomatoes 4 big

Red chilli powder 2tsp

Oil 1 tbsp

Clove 2

Salt to taste

PREPARATION


Finely mince the sun dried tomatoes and pine nuts

Now mix all the ingredients of the seitan into a firm dough.

Divide the dough into smaller portions and tie the seitan in a white cotton cloth or cheese cloth. Let it be a little loose as the seitans tend to swell as they get poached in the stock

Boil the poaching liquid for a few minutes and then place the seitans in it and cook for around 45 minutes till they become firm

Remove the seitans from the cloth and let it cool. Slice them into thin discs

I sauteed them in olive oil for some time

For the sauce , fry all the ingredients till the raw smell disappears. Grind it into a soft paste

Serve warm with tomato sauce and soft polenta