1/2teaspoonred pepper flakeseither omit, or add more depending on if you want your sausages spicy
1/2teaspoonFresh black pepper
1 1/4cupsvital wheat gluten
You'll need 4 12" square sheets of tin foil. In a large bowl, mash the beans, make sure they are all mashed. Add all the other ingredients together in the order listed and mix with a fork. Knead the dough a few times to make sure it is all mixed well. This will give some texture to the sausages also.
Divide dough into 4 equal parts. Place each part of dough onto a tin foil square and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Twist the ends tightly.
Place wrapped sausages in Instant Pot and set on steam for 25 minutes. If using a conventional steamer, steam for 40 minutes. Let the sausages cool to room temperature in the steamer. This will make them juicier.
You can grill or fry them right away after cooling. Just refrigerate if you're not using them right away, or freeze them for longer storage.
I have made these with kidney beans also, you can use any bean you like, as long as you mash them up.
To make Chorizo sausages, substitute pinto or kidney beans for the white beans. Add in 2 tbsp of tomato paste instead of one, omit fennel. Add 1 tsp red pepper flakes, 1 tbsp. lime zest, 1 tbsp smoked paprika in place of sweet paprika and 1 tbsp of rubbed sage, or 2 tbsp finely chopped fresh sage and 1/2 tsp cayenne pepper. More if you like it hotter. Follow same directions for forming and steaming.