4tablespoonsoil of choicedivided, I like to use avocado oil
1onion, yellow or whitechopped
4garlic clovesminced
10fresh sage leaves
1tablespoonfresh thymechopped
2tablespoonslemon juice or vinegar
1tablespoonvegan Worcestershire sauce
1 ¼ teaspoonsalt
1teaspoononion powder
1teaspoongarlic powder
1/2teaspoonground black pepper
114-ouncepackage of cooked butter beans400 grams
1 ¼ cupoat flourcertified gluten-free if necessary + more for dusting
Instructions
In a skillet over medium heat, add 2 tablespoons of oil, onion and garlic. Saute for 5 minutes or until all has softened.
Add the sage and thyme and saute for 2 minutes longer, stirring frequently.
Add the lemon juice, Worcestershire sauce, salt, onion powder, garlic powder, and pepper. Saute for 2 minutes, stirring frequently.
In a large mixing bowl, add the butter beans, then mash with a fork until mostly smooth.
Add the oat flour to the butter bean mash then mix well. Stir in the cooked onion/herb mixture until smoothly combined.
Pour a thin layer of oat flour onto a large plate or shallow bowl.
Using wet hands, take a handful of sausage batter and shape into a small sausage shaped log, about 4 inches in size. Roll the sausage in the flour, then set aside. Repeat with remaining batter.
Preheat the oven to 375°F. Line a baking sheet with parchment paper then set aside.
Add remaining 2 tablespoons of oil to a large skillet over medium heat.
Add the flour coated sausages and pan-fry for 4 minutes, turning halfway, until the sausage start to firm and turn golden in color.
Place the sausages on the parchment-lined baking sheet and bake for 20 minutes or until crisp and golden on the outside.