...In under 1 1/2 hours! And I've provided photographic evidence!
Just follow the pictures and what I say, step by step. It's easy. You'll see.
Here's exactly what time it was when I started:
1) Put all your dry ingredients in a mixing bowl.
* 1 1/2 cups wheat gluten powder
* 1/2 cup brewer's yeast flakes
* 2 tablespoons garlic powder
* 1 tablespoon dried onion flakes
* 1 tsp. Thyme
* 1 1/2 tsp Cayenne Pepper
* 2 tsp. sage
* 1 tsp ground black pepper
* 1 tsp Salt
Mix it all up.
Try not to let this happen:
Add slightly less than 1 1/2 cups water, 2 tablespoons of which is Liquid Smoke (Sorry, I forgot to photograph this bit), and mix it all up and knead it a bit until it's a lump like this:
Separate into about 20 little pieces and roll each one up in a bit of cooking paper then a bit of foil.
Steam all the little wrapped sausages at medium low heat for 45 minutes - 1 hour. At 45 minutes they are ready to fry up in a pan, but it's best to let them go an hour if you want to save them for later.
Fry them up with a bit of vegetable oil! Delicious!.....Oh, and twice the protein of "meat" sausages, NO fat at all (except for what you fry them in), and they cook up fast!
And here's what time they were done!
.
.
.
.
.
Just follow the pictures and what I say, step by step. It's easy. You'll see.
Here's exactly what time it was when I started:
1) Put all your dry ingredients in a mixing bowl.
* 1 1/2 cups wheat gluten powder
* 1/2 cup brewer's yeast flakes
* 2 tablespoons garlic powder
* 1 tablespoon dried onion flakes
* 1 tsp. Thyme
* 1 1/2 tsp Cayenne Pepper
* 2 tsp. sage
* 1 tsp ground black pepper
* 1 tsp Salt
Mix it all up.
Try not to let this happen:
Add slightly less than 1 1/2 cups water, 2 tablespoons of which is Liquid Smoke (Sorry, I forgot to photograph this bit), and mix it all up and knead it a bit until it's a lump like this:
Separate into about 20 little pieces and roll each one up in a bit of cooking paper then a bit of foil.
Steam all the little wrapped sausages at medium low heat for 45 minutes - 1 hour. At 45 minutes they are ready to fry up in a pan, but it's best to let them go an hour if you want to save them for later.
Fry them up with a bit of vegetable oil! Delicious!.....Oh, and twice the protein of "meat" sausages, NO fat at all (except for what you fry them in), and they cook up fast!
And here's what time they were done!
.
.
.
.
.
