15 oz cannellini bean (425 g), 1 can, drained and rinsed
½ cup chickpeas (100 g), canned, rinsed and drained, or cooked
1 cup vital wheat gluten (125 g), or all-purpose flour
Nutrition Info
Calories 163
Fat 3g
Carbs 18g
Fiber 3g
Sugar 3g
Protein 15g
How to Make It
1. Step
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
2. Step
Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
3. Step
Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
4. Step
Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
5. Step
Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
6. Step
Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
7. Step
Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
8. Step
Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
9. Step
Remove from the water and let cool for about 5 minutes, then unwrap.
10. Step
Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
11. Step
Serve immediately or keep wrapped in the refrigerator for up to 4 days.
