Savory Sweet Breakfast Sausage

1 cup vital wheat gluten
2 T nutritional yeast
1 T Garbanzo Bean (Chickpea/Besan) Flour
2 tsp onion powder
1 tsp garlic powder
1.50 cups water
2 Tbsp tamari or Braggs
1 Tbsp pure maple syrup
1 Tbsp vegetable oil (or if you have a good coconut oil)
3 tsp rubbed sage / or fresh if you have it
1 tsp seasoned salt (or Ms Dash no salt)
1 tsp red chili powder
1/4 ground black pepper
1/4 tsp cardamom

Be sure to get heavy duty aluminum foil for this, as the sausages expand due to the gluten and it makes a nice tight package that you do not want to explode. I wrap them twice around with the foil and wrap the ends tightly and have had great success!

Prepare all your dry ingredients in one bowl and then mix all your wet in another. Then add the wet to the dry and mix until the gluten can develop and you get a nice dough formed, you want it to be a little moist, then let it rest for about 10 minutes. While it's resting prepare 6 sheets of HEAVY DUTY aluminum foil to wrap up your sausage for cooking.
Break up your dough into six even balls and then roll out into sausage link shapes, they will not be perfect, that is we wrap them in the foil. Wrap in the foil and twist the ends tight. Steam in a steamer or on a stovetop steam for 30-40 minutes. Let them cool and they are always best after having been refrigerated for a few hours the texture gets even a little firmer, next day is best, you can then heat them on the stove, or you can grill them.

Serving Size: Makes 6, 5-6 inch sausage links

Number of Servings: 6

Recipe submitted by SparkPeople user LRISOR.