1. Get Mashing:
Toss your drained kidney beans into a large mixing bowl. Use a sturdy fork to mash them into a thick paste. Don't go too far, though—leaving a few whole-bean bits creates a much more interesting, "rustic" texture in the finished sausage.
2. Combine & Knead:
Add all the liquids, spices, onions, and garlic to the bowl, then stir in the vital wheat gluten and starch. Mix everything thoroughly and knead the dough for a minute or two. You’ll feel the gluten developing as the mixture becomes quite firm and stretchy.
3. Roll & Wrap:
Divide the dough into four equal portions (about 125g–130g each). Roll each piece between your palms to form a smooth cylinder. Wrap each link tightly in a piece of aluminum foil, twisting the ends firmly like a candy wrapper. A tight wrap is the secret to a snappy, dense texture!
4. The Steam Bath:
Set up a steamer basket over a pot with about 2 inches of boiling water. Place your foil-wrapped sausages inside, cover with a tight-fitting lid, and let them steam for 45 minutes. Keep an eye on the water level to make sure the pot doesn't run dry.
5. The Chill Factor:
Once steamed, remove the sausages from the heat and let them cool down to room temperature. Now for the most important part: Place them in the fridge (still wrapped!) for at least 3 hours or overnight. This resting period allows the proteins to set, giving the sausages their signature "meaty" bite.
6. Grill to Perfection:
When you're ready to eat, unwrap your bangers and hit the grill or a hot pan with a splash of oil. Sear them until they are beautifully browned and crispy on all sides.
Tip:
Looking for that extra hit of smoke? Add a tiny drop of liquid smoke to the oil while frying.
And if you’re looking to skip the foil, you can wrap the sausages tightly in heat-resistant parchment paper followed by a layer of cheesecloth tied with kitchen twine—though foil is definitely the easiest way to keep them in shape while steaming!
Nutritional Information (approx. per serving)
- Calories: 258 kcal
- Protein: 24 g
- Carbohydrates: 19 g
- Fat: 9 g
