1cupMill Street Organic Beer + more for BBQ brushing
1cupvital wheat gluten
1/2tspsalt & pepper
Slice your mushrooms and sautee in oil on medium heat until soft.
Rinse your black beans and add to your food processor along with your sauteed mushrooms, miso paste, soy sauce, beer and liquid smoke. Give it a quick couple of pulses to mix.
Add your gluten, fennel, garlic, onion, sage, mustard powder, smoked paprika, salt and pepper and all spice. Blend until combined and elastic.
Divide your dough into 8 balls and roll into sausages.
Warp each sausage tightly in tin foil and twist the ends closed.
Steam your sausages in a steamer or do what we did and make a steamer by boiling water in a large pot, setting a sieve on top and placing you sausages in the sieve. Cover with a lid and set to steam for 45 minutes. Ensure to peak in every once and a while to ensure that there is still water in the pot!
Once steamed unroll and barbecue your sausages to get those grill lines. Be sure to brush with beer a fair bit while barbecuing to keep it from drying out.