Ingredients
Scale
Wet Ingredients:
- 1 1/2 cup hot water
- 1/4 cup + 1 Tablespoon Bragg Liquid Aminos
- 1 tablespoon molasses
- 2 tablespoons olive oil
- 1 tablespoon rubbed sage
- 1 1/2 teaspoon ground fennel
- 1 1/2 teaspoons fennel seeds
- 1/2 teaspoon hickory smoke
Dry Ingredients:
- 1 1/2 cup vital wheat gluten
- 1/2 cup flour
- 2 tablespoons nutritional yeast
- 2 tablespoons onion powder
- 5 teaspoons garlic powder
- 1 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika (optional)
- 1/2 cup walnuts, finely chopped
Instructions
- Start by adding all the ingredients listed under wet ingredients to the hot water. Let it sit for a few minutes to let the flavor develop.
- In the meantime, add all the dry ingredients and stir to combine.
- Next, fill a large pot with a steamer basket until the water touches the steamer basket. Bring to a boil. Reduce heat to a simmer.
- While the water is heating, add the wet mixture to the dry ingredients and stir to combine. Knead for a couple of minutes to make sure everything is well combined, and it will also give the gluten a chance to develop.
- Use a 1/4 cup measurement to size each sausage. Roll in saran wrap to resemble sausages. Cover with foil. Twist each end. (see my video demonstration for reference).
- Place sausages in the steamer basket, cover with a lid, and steam on low for 50-60 minutes. Check occasionally to make sure the pot does not go dry. If it does, add some boiling water.
- These sausages store well in the fridge for a few days, but even better in the freezer. It is easy to take from the freezer, warm in a skillet, and they are ready to be enjoyed.