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