Step 1

Combine 100 ml of water with 1 tsp of liquid smoke and 1 tsp of Worchester sauce. This will be the liquid that we’re going to use to wet the gluten mixture once every other ingredient is combined. Set aside.

Step 2

Finely chop the parsley with the garlic.

Step 3

In a large bowl work all the ingredients together (apart from the water and, of course, the rice papers, that we are going to use later on as our sausages cases).

Step 4

Pour as much water mixture as you need to achieve a “workable” dough (around 50 ml).

Step 5

Divide the dough into 8 (roughly 50 grams each) and shape each piece into a sausage.

Step 6

Run one sheet of rice paper at a time under cold water to soften it up, place on a chopping board and cut it in two with a sharp knife.

Step 7

Wrap each sausage in the half rice paper sheet making sure to cut out the excess for a nicer finish (you will need to be extra careful working with these sheets as they are very sticky and they can easily get stuck together turning themselves into a BLOB - alternatively you can wrap the sausages in foil, and remove it before frying).

Step 8

Set up a steamer over a pot of water and bring the water to a boil. Align the sausages in the steamer making sure they are not touching each other. Steam for 20 minutes.

Step 9

Heat a pan with a little olive oil and fry the sausages for 5 minutes, until caramelised and uniform.

Step 10

Serve hot with a side salad, roasted potatoes or vegs.