1. Prepare your steaming basket and get your water boiling. In a large bowl, mix all your dry ingredients and spices and set aside.
2. In a food processor, pulse the portobello mushroom cap until it has a crumb-like texture. Don't over process, we don't want a mushroom puree. Add the mushroom bits to the dry mixture and stir to combine.
3. Return to your food processor and add the wet ingredients.Puree until completely smooth. Pour the wet mixture into the dry mixture and get everything mixed thoroughly, using your hands to make a dough.
4. Knead the dough for at least 10 minutes. Allow the dough to rest for 5 minutes while you get your foil ready, by now the water should be to a full boil. Divide the dough into 8-10 pieces. Take each portion and begin shaping it into a log or link and wrap the link tightly in foil. Don't worry if it's not perfect.
5. Repeat this process for all the portions and place the foiled logs into your steaming apparatus. Steam over medium-high heat for 2 hours, making sure to replenish water level every 30-40 minutes.
Keep a pot of water on simmer alongside your steaming basket. When your basket's water levels are low, you'll have a back up of hot water. This helps to keep things nice and steamy. Don't get lazy and cut the cooking time in half. Go the full two hours. Good food takes time.
This sausage freezes and thaws well, so keep some links frozen for long term use. They'll keep in the freezer for months.Give some to your friends. Who doesn't like the gift of sausage? Exactly.
Source of recipe: Recipe inspired by the lack of funds to constantly buy Field Roast sausages.