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.
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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
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. 
