Photo of black bean sausages
Snap Pea Sheep

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 Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Ingredients Equipment Method Notes

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

Equipment

  • Smoking Gun
  • Silicone sausage mold

Method
 

  1. Open black beans. Drain liquid into a bowl and set beans aside.
  2. Add flax seed and liquid smoke to the flax seed. Mix and set aside to let the flax seed swell.
  3. Add hickory salt, Herbe De Province, Calabrian chili, fennel seed, paprika, mushrooom unami and garlic to the flax seed. Mix well.
  4. Crush walnuts. Add to flax seed mixture.
  5. 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.
  6. Spray sausage link mold lightly with coconut oil spray and pack the sausage tightly into the links.
  7. Bake at 375 ° for 30 minutes. Allow to cool before removing links from the mold.
  8. 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. 
Print Friendly, PDF & Email