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Makes 4 large sausages
for the sausages
¼ cup pine nuts, toasted
½ a red onion
1 red chilli
75g (2½ oz) sundried tomatoes
¼ cup olive oil
1¼ cups vegetable stock
2 tbs tomato paste
250g (½ lb.) gluten flour (wheat gluten)
1 tsp dried thyme
1 tsp paprika
4 x pieces of cheesecloth 30×30 cm each
8 x pieces of kitchen twine
for the cooking broth
6 cups vegetable stock
3 garlic cloves, peeled and smashed
2 bay leaves
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