Seriously, I am SHOCKED at how good these herby, robust, dense, intensely flavoured, sausages are. Really..SHOCKED..first time at making them…adapted from this recipe and they are rocking my world. Full kudos to Destiny Stone writer for Celiac.com I used the basic recipe and then tweaked it. The world is a brighter place today…I can actually now live my life happily, knowing I’ve the power of vegan, gluten free sausage alchemy.
I cannot wait to hear what you think of them….we’ve only just begun (background musak of the Carpenters)
Vegan SAUSAGES
1 can black eyed beans- drained and rinsed well
1/4 cup ground oats (oat flour)
1/4 cup chickpea flour
1/4 cup dried mushrooms - 1/8 soaked in hot water and then drained & 1/8 ground dry in a coffee grinder
2 tsp onion powder
1 tbs nutritional yeast
1 tbs grated vegan Parmesan
1 tbs tomato paste
1 tbs ground fennel seeds (grind in coffee grinder)
1 pinch chili flakes or to taste
1 tsp dried basil
1 tsp dried mixed herbs
1/2 tsp salt (to taste..the mushrooms will be salty)
1/4 tsp ground black pepper
1/4 tsp xantham gum (I’ve not tried without but I considered it a good idea to help the bind and density)
Preheat oven to 190c / 375f
1.with a hand blender, blend all the ingredients. the mix will be seriously firm - this is good.
2.form sausages - makes about 10
3.line pan with parchment paper
4.wet hands to smooth the surface of the sausages (so they look a bit ‘bagel buffed’ like) you don’t have to do this but presentation is good
5.bake for approx 15-20 mins or fry until golden. I baked them to intensify the flavour and then fried them for a couple of minutes to brown and make them all glisteny…. AWESOME
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hello - just wondering about the xanthan gum - 1/4 of what? a cup or a tbsp etc.
thanks! REALLY wanna try this out.
@Anonymous
Hello! thanks for stopping by. Ooops, yes it is a 1/4 tsp. I have made these again since and left out the xanthum and they held together. Hey, come back and tell me what you think of the recipe once you make them. x
This sounds great! I want to try them this morning, but don’t have black eyed peas. Could you sub black beans or chickpeas? Thanks!
@Anonymous
Hello. So sorry it’s evening when I am replying! I wonder if you’ve made them already and are happily chomping on them as I write? To answer your question..I’ve not tried but I would imagine the black beans would be the preferable substitute as they are most akin the the texture of the black eye peas. Chick peas are a little more floury, if you know what I mean. Though, not sure if colour of the black beans skin would make for a strange colour of banger? I see I’m going to have to give them both a go. Love to know about your experiments..please come back and tell us.
I just made these. They tasted like beans with a lot of dry stuff mixed in. They were not good at all. Maybe I made a mistake but I followed the recipe exactly.