Mix in a large bowl (consider using a food processor to mince each ingredient):

• 3 cups finely chopped potato
• 4 cups minced onion
• 3 cups walnut meal or very finely chopped walnuts
• 5 cups TVP or finely crumbled soy curls

Heat in a medium-sized pot:

• 6 cups vegetable broth can use water + McKays Chicken Seasoning or Better than Boullion
• 3/4 cup oil any kind
• 3/4 cup maple syrup
• 3 Tbsp. Braggs liquid aminos or soy sauce
• 1.5 Tbsp. Italian seasoning
• 3 Tbsp. sage
• 3/4 tsp. garlic powder
• 1/2 tsp. onion powder
• 3/4 tsp. smoked paprika
• 1.5 Tbsp. salt

When mixture comes to a boil, remove from heat and pour over above ingredients. Then slowly mix in:

• 4 cups gluten flour

Let stand for 10 minutes. Form into about 10 to 12 sausage rolls, and wrap each roll tightly in two layers of foil. Place water and a steamer basket in the bottom of a stock pot. Stack all rolls in the pot. Bring to a boil, and steam for 1 hour. Allow sausage to cool. Remove from foil and slice. At this point, if desired, the sausage can be frozen until you are ready to use it. Fry slices in a frying pan in a little oil. Serve with ketchup.