Pinto Sausages

2 cups chopped mushrooms
1 large onion finely chopped
3 cloves garlic minced
1 TBS olive oil

Fry the mushroom onion and garlic until soft then set aside.

4 cups pinto beans, drained
2 TBS tomato paste (no added salt)
1/4 cup nutritional yeast flakes
1 cup brown rice flour
1 tsp salt
4 tsp sweet paprika
1/8 tsp cayenne pepper
1 tsp dried oregano
1/4 tsp ground coriander seed
2 tsp xanthan gum
4 TBS Braggs liquid aminoes

In a separate bowl mash pinto beans, add tomato paste, yeast flakes, brown rice flour and seasonings, mix well.  It will be quite dry.  Sprinkle xanthum gum over dry ingredients and combine thoroughly.  Add onion/mushroom and liquid aminoes and mix well. Divide into 8 portions and shape into sausages about 4 cm in diameter and 12-15cm long.  Roll in aluminium foil, twist ends.  Steam in large pasta pot for 20 minutes, being sure to leave spaces between them so the steam can circulate. See second picture.  Cool and refrigerate overnight to allow them to firm up completely.  To serve lightly fry and serve with fried onions and capsicum or slice up in a sandwich.

Makes 8 large pinto sausages.

ready for steaming

in the steamer

ready to eat :)