Prep 10 mins
Cook 40 mins
We seriously cannot stop eating these! You can eat them as brats or chop them up, fry them with some olive oil, and toss them in practically any dish. Both of my picky husband and VERY picky son will eat these up, which is a major win! The original recipe makes 4 but I find them way too large that way so I divide mine into 8. I hope you enjoy them as much as we do and I'm sorry if this is already posted on this site, I couldn't find it anywhere. Original recipe is from Isa Chandra Moskowitz at the Post Punk Kitchen. *The 1/2 beans are not included in the nutrition facts as it depends on what kind of white beans you decide to use.
- 1⁄2 cup cooked white beans, rinsed and drained (great northern or navy)
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 1⁄4 cups vital wheat gluten
- 1⁄4 cup nutritional yeast
- 1 teaspoon granulated garlic
- 1 1⁄2 teaspoons fennel seeds, crushed
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 3 dashes fresh black pepper
- Get your tinfoil squares ready.
- In a large bowl, mash the beans until no whole ones are left.
- Throw all the other ingredients together in the order listed and mix with a fork (I find it easier to use my hands).
- Get your steaming apparatus ready.
- Divide dough into 8 even parts and form into little logs (about the size of a large hot dog.).
- Tightly wrap the dough in tin foil, like a tootsie roll, twisting the ends. (I didn't wrap mine tight enough last time and they came out strangely shaped but they still cooked through and tasted great.).
- Place wrapped sausages in steamer (I use one of those cheap steamer baskets you can buy at the grocery store) and steam for 40 minutes.
- Unwrap and enjoy or refrigerate for later (they also freeze well).