Apple Maple Sage Seitan Sausages

This is my version of the baked/steamed seitan sausage recipes that have been so popular on vegan food blogs lately. I don't know who exactly to thank for the original idea, but thanks. These are a little different every time I make them, but the idea was something good for breakfast, with hashbrowns and pancakes and scrambled tofu. I wanted something with some sweetness and tang to go with all of the spices. I'm trying this with a little lentil flour - partly because I have a big 2 pound bag of it in the freezer, and partly because I think it will help the texture.

Apple Maple Sage Seitan Sausages
Dry Ingredients:
1 1/2 cup vital wheat gluten flour (Bob's Red Mill)
1/4 cup lentil flour
1/4 cup nutritional yeast
2 tbsp. dry rubbed sage
1 tsp. thyme
1/2 tsp. allspice
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1 tsp. yellow mustard seeds
1 tsp. fennel seeds
Wet Ingredients:
1 cup water
1 tbsp. vegetarian chicken broth powder, mixed with water
1 tsp. cayenne pepper sauce
1 1/2 tbsp. tamari
2 tbsp. applesauce
2 tbsp. maple syrup
1 tbsp. olive oil

1. Preheat oven to 350 F.
2. Mix dry ingredients in one bowl; mix wet ingredients in a separate bowl.
3. Combine dry and wet, and mix for a minute or so, until everything is well combined.
4. Divide mixture into three clumps of equal size. Tear off about 8 inches of aluminum foil, and place one lump on foil about 1/3 from the bottom. Push dough into a roughly cylindrical shape, and roll up with the foil. By pressing down the foil over the dough, it is easy to form a little sausage. Twist the ends of the foil tightly, being careful not to tear foil. Repeat with two other dough balls.
5. Bake for 1 hour. After removing from oven, let cool a few minutes before removing foil. Keep them in the foil until they're ready to eat, since they can dry out without the foil.