Gluten-Free Spicy Italian Sausage, Part II

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare spice mix in advance. Set aside.

Step 2

Heat a skillet with 2 tsp. of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.

Step 3

In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.

Step 4

Sprinkle the xanthan gum over the mixture and incorporate it well.

Step 5

Add the cooled veggie mixture to the bowl and mix it into the dry . Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too, along with the remaining 2 tsp. of oil.

Step 6

Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate for a few hours or overnight, if possible. This will help them firm up even more.

Step 7

When ready to use, unwrap and cook them however you desire. We cooked them on a grill pan and topped them with mustard and sautéed bell peppers and onions. Yum!

Step 8

The “V” Word Say it. Eat it. Live it.