Beet & bean sausage
Beet and bean sausage
Yields: 8 sausage links
Ingredients
Wet
1 cup white beans – cooked
¾ cup beets – steamed
½ cup spelt – or any hearty grain, such as kamut, sorogham or farro
1 cup vegetable stock – salt-free
3 tablespoons tamari
1 tablespoon liquid smoke
Dry
1 ½ cups vital wheat gluten
2 tablespoons nutritional yeast
1 tablespoon poultry seasoning
1 tablespoon onion powder
1 teaspoon paprika
¼ teaspoon black pepper
Steps
Puree all the wet ingredients in your food processor with the S-blade.
In a bowl mix all the dry ingredients. Pour in wet ingredients. Mix until it forms a ball. Knead the mixture for a few minutes. Divide it into 8 equal parts. Form sausages.
Cover each sausage with tin foil and tightly seal. Place in the top of a double boiler to steam for 40 minutes.
To serve – fry them in a non-stick pan.
They can be kept in the fridge for three days or freeze them for a couple of months.
