Total time: 50 minutes || Active time: 15 minutes
There are so many amazing versions of these steamed sausages floating around, but one more couldn’t hurt! These are an excellent brunch sausage, perfect for slicing up alongside French Toast. They have a slightly sweet mapley taste, and when they sop up a little extra maple syrup, well that’s quite allright. I used both chickpea flour and nutritional yeast because I love that texture best, but you can use all nutritional yeast, or all chickpea flour. This recipe is anything but fussy. Here’s a PPK thread that has about a bazillion and one ideas for variations on the steamed sausage.
1/2 cup cooked pinto beans, rinsed and drained
1/2 cup vegetable broth
1/4 cup pure maple syrup
1 tablespoon olive oil
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
2 cloves garlic, grated (with a microplane, or very finely minced)
1 1/4 cups vital wheat gluten
2 tablespoons nutritional yeast
2 tablespoons chickpea flour
1 teaspoon dried thyme
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Several dashes fresh black pepper
Before mixing your ingredients, get your steaming apparatus ready, and bring water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. They’re really great sliced up and lightly sauteed, or grilled.