In general, if I need sausages for a recipe I tend to stick to Linda McCartney’s frozen ones that I chop up and throw in a stew. Unfortunately, they have wheat in them so they’re not suitable for sharing in my household. I had seen this recipe on a few different sites and decided to give it a go. The results are what Laura described as ‘more like a mini-loaf’, which is pretty much true. The texture isn’t tremendously sausage-y, but they firm up well, hold their shape and taste good, so I’ll be playing around with this recipe in future. Definitely worth a try, especially if you’re celiac, as many vegan sausage recipes include vital wheat gluten.
Gluten Free Sausages
1 cup mushrooms, finely chopped
2 tsp of oil + a little oil for frying
1 ½ tsp. garlic powder
1 ½ tsp. fennel, crushed
½ tsp. black pepper
1 tsp. salt
1 ½ tsp. sweet paprika
1 ½ tsp. smoked paprika
½ tsp. red pepper flakes
1 tsp. oregano
1/8 tsp. allspice
1. In a small bowl, mix together the spices and set aside
2. In a pan, warm a little oil over a medium heat and add in the onion, garlic and mushroom for about 6 minutes until softened.
3. In a baking bowl, mash the beans with a potato masher and add in the sun-dried tomato paste, nutritional yeast, xanthan gum, flour and spices. Mix it together well.
4. Add in the liquid smoke, Worcestershire sauce, 2 tsp. of oil and fried onion mixture. Incorporate everything together.
5. Form into four or six logs (depending on what size you want them) and wrap them individually in foil. Steam the sausages for 15-20 minutes (I used a steam pot over a pot of boiling water).
6. Allow the sausages to cool down and then refrigerate for a few hours or overnight to firm up before preparing. I grilled mine until crispy and golden on the outside and served them with red wine gravy. They would also work great in sandwiches or stews and you can freeze them!