Step 1

Prepare flax eggs by adding flaxseed meal and water to a dish and stirring to combine. Let rest for 5 minutes to thicken.

Step 2

Drain and rinse the pinto beans, and pat dry with a kitchen towel or paper towel.

Step 3

In a food processor or blender, pulse the oats until they form a coarse flour — there should not be any whole oats visible.

Step 4

Add in the flax eggs, beans, mushrooms, garlic, coconut aminos, fennel, paprika, cayenne pepper (optional), and salt and pepper (also optional). Pulse to fully combine, but leave some chunks for texture. Avoid processing the mixture into too smooth of a paste. Taste and season with more salt and pepper as needed, more fennel for classic sausage flavor, paprika for smokiness, or cayenne for heat (optional). Transfer to a bowl and stir in the chopped walnuts until fully combined.

Step 5

Scoop 1/3 cup of the mixture and form into a sausage link shape. If it is too sticky, run your hands under some water and try again with slightly wet hands. Using 1/3 cup will make 6 sausages about 6 inches long. For 12 smaller sausages, use 2 heaping tablespoons per sausage.

Step 6

Once formed, place sausages on a plate lined with parchment paper and chill in the refrigerator for 15-25 minutes, until firm and not sticky to the touch.

Step 7

Bring a large pot of water to a boil with a steamer basket insert over it. Wrap each sausage in a small piece of parchment paper, twisting the ends to seal. Place sausages in the steamer basket and steam for 30-35 minutes, until firm and cooked through. Add more water at the 15-minute mark (or as needed), to avoid scorching your pot.

Step 8

If freezing for later, cool completely and transfer to the freezer. Otherwise, to cook and brown the sausages, heat a large cast iron skillet over medium heat and add half the oil (1 Tbsp (15 ml) as recipe is written // adjust if altering batch size) to the pan. Add as many sausages as will fit in the pan comfortably and fry for 5-10 minutes, turning every once in a while until all sides are slightly browned. Repeat with the remaining oil and sausages. You can also cook the sausages on a grill if desired.

Step 9

Enjoy sausages on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut. They would also be perfect with vegan eggs or sunny side up eggs, added to scrambles, or alongside baked beans.

Step 10

Store leftover sausages in a sealed container in the refrigerator for up to 5 days or in the freezer up to 1 month. They can be cooked on the stovetop directly from frozen.