Didn't realise the original recipe was supposed to be gluten-free. So I added soy sauce instead of tamari (so, basically still the same) and added about 100g of vital wheat gluten I had left (which makes it very much not gluten free !!), for some added protein, because that was too low for me.
And I separated the dough into 50g lil balls. I prefer having more sausages that are smaller than fewer and bigger ones.
Alright, I'm not a fan of the texture, too mushy for me, maybe I blended it for too long 🤷. I'll try again blending everything together and only at the end adding the oats & nuts so you still have a few chucks.
I read somewhere that you can use rice paper to make casing for sausage. it might help with the texture.
Also I would add the spices into the blender at the very beginning of the recipe. I had whole fennel seeds, and it didn't get mixed correctly within the dough, so I get a few VERY fennelly bits and not so much around it.
It's a good recipe overall, I'll keep tweaking bits here and there, to get it to my perfect taste 👍
