90 g Wheat gluten flour
130 g Cannellini beans
20 g Smoked paprika
1 Chilli pepper
30 g Ground almond
1 Garlic cloves
2 Tbsp nutritional yeast
1 tsp Rosemary
125 ml vegetable broth
salt and pepper
I learned this recipe years ago from an excellent Italian cookbook, the UNO cookbook by Manuel Marcuccio.
Add the paprika, rosemary, chilli pepper, salt, and nutritional yeast in a bowl and stir. Add the almond, wheat gluten and vegetable broth cold and knead until you have a spongy dough. Then add pressed garlic and cannellini beans and mash it well until you have a very firm purée.
Let it rest for 30 minutes.
Divide the dough into ten equal parts and roll them into a sausage shape.
Wrap them all in a candy shape with aluminium foil.
Steam them for 40 minutes, then cool down completely.
At this point, they are ready. Grease the sausages and cook in a pan or the oven.
These go well with aioli sprouts and vegan mayo