I have posted a little about making vegan sausages from scratch before, and I thought I ought to share my gluten-free method, as well. I'll start with the method (no measurements) and follow with the simplified version (with measurements). It's pretty easy once you get your head around it. My toddlers are craaazy about these.
The first thing you need is (cooked) beans. You want something like white beans, kidney beans, black-eyed peas, navy beans, pinto beans, or black beans. You could probably do lentils, too. The first thing you do is mash those suckers up. Once they're good and mashed, add your herbs and spices. There are plenty of websites full of loads of information on different flavour conbinations for veggie sausages, but I use ground fennel seeds, sage, thyme, pepper, paprika, a dash of cayenne, a glob of prepared mustard (make sure it's GF), some shredded onion, and some minced garlic. You should also stir in some cornstarch, oil (this is optional, but it does improve the texture), and salt and/or tamari (wheat-free soy sauce). Might I suggest some lemon juice? A few drops of Worcestershire sauce? —Yes, there are vegan versions! I use LIFE brand.
This is also the appropriate time to add extras, like cashew butter or tahini, nutritional yeast or brewer's yeast, mushed up broccoli or cauliflower, ground [flaxseeds, sunflower seeds, or pumpkin seeds], etc. They bulk-up your sausages, as well as adding nutrition and flavour.
I taste a nibble now and then
If you want your sausages to have a bit of a texture to them (rather than 'smooth'), it's cool to stir in some cooked millet, too. Millet really gives the sausages a great texture.
Now you want to stir in some rice flour. Adding a few tbsp buckwheat flour is cool, too, but don't over-do it with the buckwheat. You want the final texture to be kind of a wet dough (rather than a stiff dough or runny batter). Go for the wettest you can without having the dough stick too much to the sides of the bowl.
Are you the kind of person who likes measurements, rather than a method? Okay, try this:
1.5 c mashed beans, 1 c rice flour (or 3/4 c rice flour and 1/4 c buckwheat flour), 1/4 c cooked millet, juice 1/2 lemon, 2 tbsp olive oil, 1/4 c finely diced onion, 1 minced garlic clove, 4 tbsp nutritional yeast (or 4 tbsp brewer's yeast or anywhere in between), 1-2 tbsps cornstarch, 1 tsp ground fennel seeds, 1 tsp sage, 1/4 tsp thyme, 1/2 tsp paprika, a pinch of cayenne pepper, 1 tbsp prepared mustard, salt and pepper to taste.Okay, now that you have your dough, roll it into links (you know, sausage shapes -- they don't have to be perfect -- and if your dough is too sticky to roll, use a spoon and kind of smoosh/scoop into a sausage shape), 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/
If you don't fancy steamin' your weenies,* you can broil them or just shape them into patties and fry them in a little oil.
I am trying to come up with a way to make these without using aluminium foil. I read in an old cookbook you can pack the dough into an old tin can and steam those, although that seems a little weird. Does anybody have any ideas? (I tried baking parchment, but everything got too mushy. I am also trying to avoid using plastic.)
* Steamin' Weenies would make a great band name.