Fall Harvest Sausages

Yields 5 sausages
-1/2 cup pinto beans, rinsed and drained
-1 cup cold hard apple cider (I used Strongbow)
-1 tablespoon soy sauce
-1 apple, cored and chopped (skin on is fine)
-1 1/4 cups vital wheat gluten
-1/4 cup nutritional yeast
-1 teaspoon red pepper flakes
-1 teaspoon sweet paprika
-1 tablespoon fresh sage
-Scant 1/4 teaspoon poultry seasoning
-1/4 cup red onion, chopped
-Salt and freshly ground black pepper to taste
-1/2 cup wild rice
1. Prepare your steaming apparatus and bring water to a full boil. I use a saucepan and a simple steamer insert.
2. Add pinto beans through red onion into a blender and process well until smooth. I usually process until the gluten is well activated and the dough is sticking to the sides of my bowl. Then incorporate the wild rice into the dough. (Note that if you do not appreciate the texture from the wild rice you can certainly pulse to break the grains down or you can incorporate it along with the other earlier ingredients.
3. Divide the dough into 5 logs , wrapping each individually in tin foil. You will want to twist each end to secure it but do not worry too much about shaping the dough as it is magic and will snap into place when steaming.
4. Steam for 40 minutes or until the sausages have achieved a meat-like texture.

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