These delicious, wholesome, vegan sausages are the perfect addition to a mid-week meal, BBQ, or potluck. With a soft and flavorful interior and slightly crisp exterior, this vegan Italian sausage is sure to leave an impression. Plus, this recipe is meat-free, gluten-free, dairy-free, low-fat, plant-based, and can be made nut-free, too, if preferred!
In a small bowl, mix the ground chia seeds with 1/4 cup of water and set the mixture aside for 5 minutes to thicken. Note: You can blend whole chia seeds in an electric spice/coffee grinder or blender for a few seconds if you don't have ground chia seeds.
In the meantime, rinse the canned white beans very well in a sieve, then drain them and pat dry with a paper towel.
Process the oats and the walnuts in a food processor or blender (use the pulse function, as they should still have some texture and not turn into fine flour).
Add all the other ingredients to the food processor and pulse again.
Form 6-7 sausages with your hands (I used 1/3 cup of the mixture per sausage). The mixture shouldn't be sticky, but if it is, simply add a little oat flour. Place the sausages on a large plate lined with parchment paper and put the plate into the fridge for about 20 minutes.
Wrap each sausage in some parchment paper and tin foil and twist the ends, like a candy wrapper. Then, place in a steamer basket/pan (I used a large pot with a sieve) and steam for around 35 minutes. See step-by-step photos in the blog post. Do not throw away the tin foil and use it again in the future.
Once cooked, you can serve immediately, pan-fry, or even grill for a crispy result!Pan-Fry: Preheat a large skillet over medium heat. Brush the sausages with a little oil on each side and add them to the pan. Fry for around 7-10 minutes, turning occasionally until browned and heated through.
Enjoy with mustard, BBQ sauce, or serve in a burger bun like a hot dog! Read the blog post to find out how you can grill them or make a vegan sausage casing.
Beans: You can use canned beans that are already cooked or cook dry beans until soft.
Walnuts: You can use nuts of choice or seeds like sunflower seeds.
Chia eggs: Flax eggs (3 tbsp ground flax seeds with 1/4 cup water) should be fine too but you'll most likely need to add a little more oat flour because chia seeds absorb more water.
Oats: You could use buckwheat groats instead of oats.
Add a few drops of liquid smoke for a smoky flavor.
Store leftover sausages in an airtight container in the refrigerator (up to 6 days).
Read the blog post above for more helpful tips, serving suggestions, step-by-step photos, etc.