Dry Ingredients:
6 oz vital wheat gluten Flour
1/2 oz fine oats
1 oz chick pea flour or gram flour
2 tsp hot cayenne pepper
1 tsp sweet paprika
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 large tsp miso paste
Wet Ingredients:
About 110 ml vegetable stock mixed with
2 tbsp olive oil
2 tbsp soy sauce
In a mixer or a large bowl if mixing by hand, add all the dry ingredients and combine well.
Slowly add the stock mixture until the dough comes together.
It should be smooth but not sticky, if too dry add more stock mixture.
Kneed the dough for a few minutes then separate unto about 8 pieces.
Shape the sections into a sausage shape then tightly wrap with foil and twist the ends so you have 8 little Christmas crackers.
Steam the sausages for 30 minutes.
Once steamed, unwrap the sausages and then brown them in a pan with a little oil.
These sausages can be frozen if they last that long.