1Put all the chilli paprika spice mix ingredients in a small bowl. Mix until well combined, then set aside.
2In another small bowl, mix the ground flaxseeds with 2 ½ tablespoons water and set aside to thicken. (This is known as a ‘flax egg’ and is used in egg-free cooking and baking to help bind ingredients together.)
3Heat a frying pan over medium heat. Add 2 teaspoons of the olive oil and sauté the onion, mushrooms and garlic for about 5 minutes, or until softened. Set aside to cool.
4Put the black-eyed beans in a large bowl. Using a potato masher or your hands, mash them up a little to break the beans apart.
5Add the sun-dried tomatoes, basil, nutritional yeast, rice flour and the chilli paprika spice mix and mix together well. Then add the 'flax egg' and mix well until combined. Then add the cooled veggie mixture, Worcestershire or soy sauce and remaining oil (1 teaspoon). Mix again until well combined.
6Bring a large saucepan of water to the boil. Set aside 6 pieces of foil to wrap your sausages.
7Divide the sausage mixture into 6 even portions. To shape your sausages, roll them gently between your hands. They'll take a more even shape if you put them on the foil sheets and gently roll them as if you’re rolling out playdough. Then roll them up in the foil; you can mould the ends of the foil-wrapped sausage with your hands to get a nice rounded shape. Secure the ends like Christmas bon-bons.
8Place the sausages in a metal steamer, over the saucepan of boiling water. Cover and steam for 15-20 minutes.
9Remove from the heat and allow to cool, leaving them in their foil wrapping. Refrigerate the sausages for a few hours, or overnight if possible, to help them firm up.
10When you’re ready to sizzle, unwrap the sausages and cook them on a hot barbecue over medium heat for about 10 minutes, or until heated through and nicely browned, taking care when turning the sausages as they are quite fragile. Serve warm, with all your favourite toppings and condiments!