Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks of chickpeas. –
Whisk together the remaining ingredients. Stir in the chickpea/veggie stock mixture. –
Knead for about five minutes to develop the gluten (the dough will change in consistency when it’s ready). I like to use the dough hook. –
Divide the ball into 8-10 pieces and roll into sausage links. Wrap the sausage links in foil and twist the ends like you would a piece of candy (think Tootsie Roll style – see photo above). –
Steam the sausages for 45 minutes and store. Or, pan fry and serve.
1 1/2 cups milk (cream or half and half if you’re feeling decadent, but milk is fine)
6 slices (1 inch thick) bread, preferably day old
4 tbsp unsalted butter
4 tsp vegetable oil
instructions
Whisk together eggs, milk, and a pinch of salt in a medium bowl; set aside. –
Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak ten minutes. Turn slices over and soak about 10 minutes more (until soaked through). –
Heat 2 tbsp butter and 2 tbsp vegetable oil in a skillet over medium heat. Fry half the bread slices till golden brown, 2-3 minutes per side. Transfer to wire rack (can keep in a warm oven). Wipe skillet and repeat with remaining slices.
