Homemade fennel wheat-gluten and bean sausages with tomatoes

Ingredients

For 1 serving

• Vital wheat gluten35 g
• Cooked cannellini beans60 g
• Fennel seeds2 g
• Paprika1 teaspoon
• Garlic powder1 pinch
• Cherry tomatoes8
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten,

In season: July – September

Method

1. Bring water to the boil in a pan fitted with a steamer basket.
2. Drain the cannellini beans and mash them with a fork together with 2 tablespoons of water, the fennel seeds, paprika, garlic powder and salt to a coarse paste.
3. Add the wheat gluten and knead with your hands for 2 minutes, until the dough is elastic; divide it in two and roll each piece into a sausage.
4. Wrap each sausage tightly in baking paper, twisting the ends like a sweet wrapper, as they tend to swell as they cook. Steam them, covered, over medium heat for 25 minutes, until firm to the touch.
5. Unwrap the sausages and brown them in a frying pan with the oil over medium heat together with the washed cherry tomatoes, 5 minutes, turning often, until the sausages are golden and the tomatoes start to split.
6. Meanwhile, toast the wholemeal bread for 2–3 minutes, until crisp, and serve it alongside the sausages and tomatoes.