Photo of black bean sausages

Black bean Italian Sausage links

These sausages are made from black beans and Italian Seasonings that are compressed into a sausage mold and baked. I use a smoking gun and smoke these with hickory smoke and they taste very much like an Italian sausage.
The links can be eaten as they are for breakfast or crumbled on a dish like pizza and baked. If you don't have the molds, just make patties.
Print Recipe
Prep Time10 minutes
Cook Time1 hour 30 minutes
Servings6
AuthorSnap Pea Sheep
Cost8

Equipment

  • Smoking Gun
  • Silicone sausage mold

Ingredients

Smoked black bean Italian sausage

  • 1 Can Black Beans Do not drain
  • 1 Tsp Hickory Smoked salt
  • 1 Tbsp Hickory Flavored Liquid Smoke
  • 1/2 Tbsp Black pepper
  • 1 Tsp Crushed garlic
  • 2 Tbsp Calabrian Chili paste
  • 1/2 Tsp Mushroom Unami seasoning
  • 1 Tsp Fennel seed
  • 1 Tsp Herbe De Province
  • 1 Tsp Smoked Paprika
  • 2 Tbsp Bean flour
  • 1 Tsp Baking Powder
  • 3 Tbsp Ground Flax Seed
  • 3 Tbsp Crushed walnuts Optional

Instructions

  • Open black beans. Drain liquid into a bowl and set beans aside.
  • Add flax seed and liquid smoke to the flax seed. Mix and set aside to let the flax seed swell.
  • Add hickory salt, Herbe De Province, Calabrian chili, fennel seed, paprika, mushrooom unami and garlic to the flax seed. Mix well.
  • Crush walnuts. Add to flax seed mixture.
  • Crush beans roughly with a fork. Add into flax seed mixture. Sprinkle with the flour and baking powder then knead the sausage to incorporate the ingredients.
  • Spray sausage link mold lightly with coconut oil spray and pack the sausage tightly into the links.
  • Bake at 375 ° for 30 minutes. Allow to cool before removing links from the mold.
  • Enjoy as is or with marinara sauce. May be reheated or crumbled.

Notes

Used logo
This is a Snap Pea Sheep Recipe
I sometimes use a smoking gun to impart a little additional smoky flavor to the sausage. Personally I use 50-50 hickory and cherry wood chips but 100% hickory or mesquite is fine too. Place in a zip lock bag and fill your bag with smoke and seal. The smoke will dissipate in about 15 minutes. I use the smoker a few inches from my stove top downdraft, otherwise I go outside.
Smoke these after cooking and removing from the mold.