Updated: Mar 18, 2020
Seasoning mix * 3 tsp. onion powder * 1 ½ tsp. tarragon * ½ tsp. cayenne pepper * 1 tsp. salt * 1 ½ tsp. dill * ½ tsp. habanero * 1 tsp. oregano * 1/8 tsp. crushed cloves
For the Sausage * 2 tsp. + 2 tsp. grapeseed oil * 1 cup mushrooms, chopped * ¼ cup onion, finely chopped * 2 cups cooked chick peas, drained and rinsed * 1 Tbs. plum tomato paste * ½ cup spelt flour * 1 tsp. seamoss gel * 3 Tbs. of tamarind sauce (juice of tamarind)
METHOD: 1. Prepare spice mix in advance. Set aside. 2. Heat a skillet with 2 tsp. of oil. Sauté the onions and mushrooms until softened. Set aside and let cool. 3. In a large bowl, add the chick 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, seasonings mix and spelt flour. Mix well. 4. Sprinkle the seamoss gel over the mixture and incorporate it well. 5. Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the tamarind sauce to the bowl and mix it all up well. 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. 7. When ready to use, unwrap and cook them however you desire. I cooked them on a grill pan and sautéed peppers and onions.