Spicy Sausages (Plant-Based)

Ingredients

15 oz can pinto beans, rinsed

1 tbsp better than bouillon seasoned vegetable base
1/2 medium size red onion, finely chopped

4 tbsp pure maple syrup

2 tbsp bragg liquid aminos

2 tbsp olive oil

1 tbsp colgin liquid smoke

1 tbsp garlic powder

1 tbsp thyme

1 ½ tsp paprika

1 ½ tsp fennel seeds

1 1/2 tsp hot red  pepper flake

1 cup vital wheat gluten

Instructions

Use a fork to mash the beans in a large glass bowl. Add the  next 12 ingredients and mix to combine all the ingredients.

Add the vital wheat gluten and mix with a fork. Place the mixture that’s now turned into a dough onto a cutting board

and knee it with your clean hands for about a minute. The dough should be smooth.  The dough should not cling to your

hands. You should be able to form 8 link sausages I made 8 but wasn’t able to showcase all of them in this photo. After forming into link sausages, wrap each sausage into aluminum foil, tightly, twisting and tucking the ends. In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough.You can fried them in a little olive oil or boil them. These sausages also freeze well.