Method

Start by mixing the dry ingredients in a large bowl, then add all of the wet ingredients to a blender and blend until smooth.

Tip the wet mix into the dry mix and stir to combine into a dough. Tip the dough out onto a worksurface and knead vigorously for 10-12 minutes, bashing the dough flat every couple of minutes or so, before forming back into a ball to continue kneading. Towards the end of the kneading time you will want to start shaping the dough into a large sausage shape.

I tend to split the dough in half to make two larger sausages to use as "pepperoni" style meat and then with the other half of the dough, break into 50g portions and role into standard size sausages. 

Once your seitan is shaped how you want it, wrap it tightly in some foil and steam for 35 minutes. Once cooked, allow the foil to cool before unwrapping. Leave the sausages to cool for at least an hour so they firm up even more. You can then eat as it is, or cook further depending on how you want to use it.