Vegan Hungarian Sausage

Basic Sausage Recipe
1 ¼ cup vital wheat gluten
¼ cup nutritional yeast
½ cup white beans (navy, cannellini) mashed or blended
1 cup of vegetable stock

Hungarian flavouring
1 tbsp fresh ground black pepper
1 tsp crushed red pepper
1 tbsp hot Hungarian paprika
1 tbsp minced fresh garlic
1 tsp salt
1/2 tsp ground bay leaves
1/2 tsp groind anise seeds
1 tsp cracked mustard seeds
1 tsp dried coriander
1 tsp ground thyme

Mix together the wet and dry ingredients separately. Add the wet ingredients to the dry and mix together with your hands. The dough will come together quickly into a sticky ball. The dough should be wet but not stick to the bowl. Knead to ensure that the gluten is well developed.

Form a single ball and cut into 6 equal pieces. Tear 6 pieces of tin foil about 8 inches long. Using your hands form each piece into a sausage shape about 1 ¼ inches wide by 5 inches long. Place the roughly formed sausage on the tin foil near a corner and roll it tightly folding in the sides as you roll to form a closed cylinder.

Place the wrapped sausages in a boiling steamer. Steam for 40 minutes at a medium heat. Once done, unwrap and seal in small freezer bags to retain freshness. These freeze very well.

Smoking Sausages
Smoke this sausage lightly for 40 minutes at 190F.