2 cups whole wheat flour
1/2 loaf Italian bread
1/2 cup quick oats
1 medium-sized tomato
1/4 cup Do-Pep or gluten flour
1/4 cup sliced almonds
1 medium red onion + 1 Tbsp. onion powder
3 fresh mint leaves
1/2 coriander powder
1/2 cup chopped sweet red pimento
1/4 cup sweet green pimento, chopped
Salt to taste
1/2 tsp. garlic powder
2 Tbsp. sweet paprika powder
2 Tbsp. olive oil
Tear bread into small pieces and place in a medium bowl to soak with the quick oats in 3/4 cup water, until soft.
In a blender, process the almonds, the tomato, the onion, the red and green pimentos, the mint leaves with 1/2 cup water until smooth.
When the bread and oats are soft, add all the dried ingredients, incorporating well, then add the ingredients from the blender, mix well till you have a soft dough, neither too runny nor too stiff. If for some reason, your dough is too runny, add a little bit more flour. The dough must be a bit dense, yet not stiff. With your hands, pick pieces of the dough and roll on your palm, forming the sausages.
Heat a skillet that has been barely "painted" with olive oil. Cook the sausages until golden brown on all sides.
Yield: About 20, or depending on the size you make them.