I like to have a photo of my food before I post it (or else I would probably have three times as many recipes up), but I keep eating these up before I can get a photo in, so instead I just thought I'd post a video of Hedge Fund talking along with my black-eyed pea & tarragon 'sausage' recipe (a work in progress).
This is roughly what I did, using stuff I had on-hand around the kitchen:
1.5 c mashed Black-eyed peas, 1 c w/w flour, 4 tbsp soy flour (could use chick pea (aka gram aka grabanzo), but I didn't have any), 1/4 c cooked rice (you could totally sub millet and it would be faaaabulous), juice 1/2 lemon, 2 tbsp olive oil, 1/4 c finely diced onion, 1 finely diced garlic clove, 1 tbsp ground flaxseeds, 2 tbsp ground sunflower seeds, 2 tbsp brewer's yeast, 1 tsp arrowroot powder (or was it xanthan gum? I was out of cornstarch), 2 tbsp finely chopped tarragon, a pinch of cayenne pepper, salt and pepper.
HOWEVER, you could totally simplify it and do it like this:
1.5 c mashed Black-eyed peas, 1 c w/w flour, 1/4 c cooked rice, juice 1/2 lemon, 2 tbsp olive oil, 1/4 c finely diced onion, finely diced garlic clove, 4 tbsp nutritional yeast (or 4 tbsp chick pea flour or anywhere in between), 1 tbsp cornstarch, 2 tbsp finely chopped tarragon, a pinch of cayenne pepper, salt and pepper.
ANYWAY, your mixture should be rather doughy and not too sticky. Roll it into links (you know, sausage shapes), wrap in foil (twist up the ends like a Tootsie Roll), and steam for about 40 minutes. For the record, I totally nicked the bean-sausage idea from here: http://www.theppk.com/2011/05/smoky-maple-sausages/, except I can't really get vital wheat gluten around here, so I've been working on using different flours as a substitution. (Too much wheat flour and my weenies start tasting kind of dumpling-ish.)
If you don't fancy steaming sausages, just shape them into patties and fry them in a little oil. I thought the tarragon gave the sausages a slightly fishy taste, but not in a bad way. They taste great with mustard. Even my husband liked them!
I'm going to work on a GF version for all my GF peeps. I just got some ground rice today (I was going to get rice flour, but ground rice was wa-a-ay cheaper and if it's not ground finely enough, I can just grind it some more in my blade coffee grinder).
Some more notes from sausage-link land: you don't have to do the tarragon-lemon-pepper flavour if it's not your thing. I'll work on a generic recipe and post some different herb and spice options. These sausages are also a great way to sneak in extra nutrition -- I've made versions with mashed broccoli and tahini.* I also like grinding up sunflower seeds and adding them. Adding brewer's or nutritional yeast gives you some B vitamins and protein. Finely shred some carrots! Mash some steamed cauliflower or parsnip! Adding different grains, like rice or millet or buckwheat, totally gives it a better, more sausage-like texture, but also gives your weenies the whole bean & grain complementary amino acids-thing.
* I am in love with tahini. I suppose my next post should be about my tahini sauces and dressings.