Seitan Sausage Patties from Scratch - sticking it all together?
I looked through the memories and found one sausage recipe that contained agar and cornstartch - do you think something like that would be good enough to make sausage patties stick together? I'd like to make my own out of home made seitan and i don't want them to be crumbly as I'll be using them for breakfast sandwiches. I'm not sure exactly what makes meat sausage patties stay formed. fat? icky random animal parts?
any tried-and-true tips would be appreciated, thanks!