Vegan Sausage Links

Ingredients

• 300 g Cannellini beans (drained and rinsed)
• 4 Pimento peppers (seeded and finely diced)
• 150 g Sun‑dried tomatoes (packed in oil, drained and chopped)
• 4 Garlic cloves (minced)
• 400 g Firm tofu (pressed and crumbled)
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 0.75 cup Rice flour (gluten‑free binder)
• 1 tsp Salt
• 1/2 tsp Black pepper (freshly ground)
• 2 tsp Smoked paprika
• 1 tsp Marjoram
• 1 tsp Harissa paste (adjust for heat preference)
• 2 tbsp Olive oil (for pan‑frying and brushing)
• 4 cup Water (for boiling the sausages)

Instructions

1. Prepare the beans and tofu

   Drain and rinse the cannellini beans. Press the tofu between paper towels for 10 minutes, then crumble it into a bowl.

   Time: PT5M

2. Blend the base mixture

   In a food processor combine the beans, crumbled tofu, pimento, sundried tomatoes, and garlic. Pulse until the mixture is coarse but still has some texture; avoid turning it into a pureed paste.

   Time: PT5M

3. Season the mixture

   Transfer the blended mixture to a large mixing bowl. Add ground coriander, cumin, smoked paprika, marjoram, harissa, salt, and black pepper. Mix thoroughly with a spatula until evenly distributed.

   Time: PT5M

4. Add the binder

   Stir in the rice flour a little at a time until the mixture holds together when pressed. It should be firm enough to shape but not dry.

   Time: PT5M

5. Shape the sausages

   With damp hands, roll the mixture into 8‑10 equal portions and shape each into a sausage link about 10‑12 cm long. Place them on a parchment‑lined baking sheet.

   Time: PT5M

6. Boil to set texture

   Bring 4 cups of water to a gentle boil in a saucepan. Carefully lower the raw sausages into the water and simmer for 8‑10 minutes until they firm up and float.

   Time: PT10M

   Temperature: 100°C

7. Drain and pat dry

   Using a slotted spoon, remove the boiled sausages and place them on a clean kitchen towel. Pat the tops dry with another towel to remove excess moisture.

   Time: PT2M

8. Bake for a golden crust

   Preheat the oven to 180°C. Brush the sausages lightly with olive oil. Bake for 20‑25 minutes, turning once halfway through, until the exterior is browned and slightly crisp.

   Time: PT22M

   Temperature: 180°C

9. Optional pan‑sear for extra flavor

   If desired, heat 1 tbsp olive oil in a skillet over medium‑high heat. Quickly sear each sausage for 1‑2 minutes per side to develop additional caramelization.

   Time: PT4M

   Temperature: Medium‑high

10. Serve

    Let the sausages rest for 2 minutes, then serve hot with your favorite mustard, sautéed veggies, or in a bun. Enjoy!

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g