For those who avoid gluten, try this to make your own tasty Italian sausage!

Spice Mix:

• 1 1/2 tsps garlic powder
• 1 1/2 tsps fennel seed, crushed
• 1/2 tsp black pepper
• 1 tsp salt
• 1 1/2 tsps sweet paprika
• 1 1/2 tsps smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp oregano
• 1/8 tsp allspice

The Sausage:

• 2 tsps + 2 tsps olive oil
• 1 cup mushrooms, chopped
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 2 cups cooked or 1 (15 oz) can black eyed peas, drained and rinsed
• 1 T sun dried tomato paste
• 1/4 cup nutritional yeast
• 1/2 cup brown rice flour
• 1 tsp xanthan gum
• 3 T gluten free, vegan Worcestershire Sauze
• a few drops of liquid smoke

Prepare spice mix and set aside.

In either 2 T olive oil or a little water, saute the onions, mushrooms, and garlic until soft. Set aside and let cool.

In a large bowl, mash the black eyed peas. You can use a food processor but only do a rough chop. Do not puree the beans. Then add the tomato paste, nutritional yeast, spice mix and brown flour. Mix well.

Sprinkle the xanthan gum over the mixture and incorporate it well.

Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. Add the liquid smoke.

Divide mixture into 4 parts. Shape each into a log. Wrap logs individually in foil and steam for 15-20 minutes. Then let them cool. After cooling refrigerate fora few hours or overnight. This helps them firm up even more.

When ready to use, unwrap and cook them however you choose. Grill, brown in pan or bake with sliced peppers and onions. Enjoy!