I could fill this page with gratuitous sausage jokes or links to naked pics of Sylvester Stallone but I don't want to make anyone think that these sausages aren't serious nor have they been inside Brigitte Nielsen. (If you make these and do somehow get one inside of her, please let me know.)

Makes 4 sausages

1/2 cup cannellini beans, mashed

1 cup vegetable stock

1 Tbsp tomato paste

1/2 tsp liquid smoke

4 tsp Bragg’s Liquid Aminos (or soy sauce)

2 Tbsp olive oil

1 tsp fennel seeds

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp red pepper flakes

1 1/4 cups vital wheat gluten

Set up whatever you use for steaming. I have a steamer that fits in my 4-quart saucepan that works perfectly for this but any steamer will work. Get your water boiling so your steamer will be ready. 

Tear off 4 sheets of foil that are squares equal to the width of the role. Set these aside.

In a large bowl, mash your beans really well.

Add the vegetable stock, tomato paste, liquid smoke, Bragg's Liquid Aminos (or soy sauce) and olive oil to the beans and mix well.

In a small bowl, add the fennel seed, onion powder, garlic powder, paprika, oregano, basil, and red pepper flakes to the vital wheat gluten and mix.

Add the dry ingredients to the wet and stir with a wooden spoon to combine.

Knead the seitan dough for about 1 minute. (I usually just do this with one hand in the bowl so I don't have to get flour all over my counter. If you don't mind making a mess in your kitchen though, do whatever you'd like. You're a grown up.)

Divide the dough into 4 even parts. Place one quarter of the dough into the middle of one pieces of the prepared foil. Do your best to shape it into a log about 5 inches long. Don't worry if it looks a mess, the sausages will tidy up as they cook. Now fold the foil over the dough and roll it up tightly. Finally twist each end of the foil to seal it making it look like giant piece of mystery candy. Repeat this for your remaining 3 parts of your dough.

Place the tightly wrapped sausages into the steamer. Cover and steam for 40 minutes.

Carefully remove the sausages when they are done. You can eat them just like this or, depending on what your final intentions are, you can cut and fry them a bit to live them a nice bit of crispy texture on the outside. 

Suggested uses for these sausages:

Nutritional information: Per sausage 216 cal., 8 g fat, 29 g protein