These sausages are incredibly versatile. Char them on the grill and serve them on a bun with mustard and ketchup. Slice them on the bias, sauté them, and add them to a pasta arrabiata dish. Grind them up and add them to your favorite chili recipe. They are a health source of protein; certainly better than any over-processed food chemistry set found in the freezer aisle.
I adopted and mutated my recipe from an internet recipe that contained nutritional yeast. After experimenting with smaller and smaller amounts of yeast, I finally decided that I just didn’t particularly like nutritional yeast and removed it altogether. Feel free to add some back in and jack up the vitamin B12 content. I won’t take it personally.
Ingredients:
- 1 medium onion, coarsely chopped
- 5-6 cloves garlic
- 1 jalapeno (or 1 teaspoon dried chili flakes)
- 1 cup mixed raw vegetables (e.g. spinach leaves, carrot, celery)
- 1 ½ cups cooked red or pinto beans, rinsed and well-drained
- 4 tablespoons soy sauce
- 6 tablespoons tomato paste
- 4 teaspoons smoked paprika
- 2 teaspoon ground coriander
- 4 teaspoons ground sage
- 2 teaspoon ground mustard
- 1 teaspoon black pepper
- ½ teaspoon celery seed
- ½ teaspoon ground allspice
- ½ tsp salt
- ¼ teaspoon liquid smoke
- 2 cups vital wheat gluten
- 2/3 cup oatmeal (rolled or quick oats, uncooked)
- 2 tablespoon ground flax seed
- 3 tablespoons olive oil
Coarsely chop onion, garlic, and jalapeno and sauté with 1 tablespoon olive oil until the onion is softened, about 3 minutes. Transfer onion mixture to food processor along with raw vegetables and chop until finely ground.
Add the beans, olive oil, soy sauce, tomato paste, and all the seasonings to the food processor. Blend to a medium paste.
Combine remaining ingredients (gluten, oatmeal, and flax seed) in a large mixing bowl. Add the contents of the food processor and stir until combined. Add water or more gluten flour to adjust the texture to a thick paste and knead in the bowl for about two minutes until a heavy gluten “dough” is formed. Dough should be a little softer than standard pre-cooked gluten.
Set up a steamer and bring water to a boil. Cut off 16 pieces of aluminum foil or parchment paper, each about 8 inches long. Divide the gluten into 16 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of gluten between the palms of your hands until it’s about the size and shape of a hot dog. Place on the foil and roll up. Roll the tube back and forth, pressing lightly with your hands to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 8 veggie sausage links.
Steam all the sausage links in the steamer for 45 minutes. Remove from heat and allow to cool before unwrapping. Store garden sausage links covered in the refrigerator. Links will firm up in the refrigerator.
Makes 16 sausage links.
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