In a bowl combine the hot water with Braggs liquid aminos, molasses, oil, sage, fennel, fennel seeds, hickory smoke powder and marjoram. Set aside to soak while you combine the dry ingredients. This will allow the flavors to blend.
In a separate bowl, large enough for the dough, add the vital wheat gluten, flour, nutritional yeast, onion powder, garlic powder, red pepper flakes and chopped walnuts.
Stir together until well combined.
Add the wet mixture to the dry mixture and knead for about 2-3 minutes.
To make the sausages:
Use about 1/4 cup dough to each sausage. In a piece of saran wrap make a log, then roll tightly to form a sausage. Make sure to secure the ends by twisting several times. This will help form the round shape.
Next roll the saran wrapped sausage in a small piece of foil, shiny side in, and secure the ends. Do this with the rest of the dough.
In a large sauce pan with a steamer basket, fill water to just below the basket. Bring to a boil. Place wrapped sausages in the steamer basket, and let steam on low to medium heat about 50 min. check water level occasionally.
Remove from pot. Let cool before unwrapping. Store in fridge or freezer.
Sear in a skillet before serving.
Hickory smoke powder is available on line at Amazon.com It adds a really nice flavor to these sausages.
If you do not want plastic next to your food, use foil instead.
Find it online: https://chefani.com/easy-vegan-homemade-sausages/