Preheat oven to 400°F. You can also use a grill or smoker to add flavor.**** See note.
Cut foil and parchment paper into 8 pieces.
In a bowl, whisk together all of the dry ingredients.
In a separate bowl, stir to combine the mashed beans and all of the wet ingredients.
Pour the dry ingredients over the wet and stir to combine.
Continue mixing the dough with your hands to fully incorporate all of the ingredients.
Divide the dough into 8 equal pieces and shape into long rolls.
Wrap a sausage roll in parchment paper. Place the parchment roll onto a piece of foil and wrap. Twist each end gently until a little pressure is felt in the center. Repeat for each.
Place all foil-wrapped rolls on a baking sheet.
Bake for 1 hour until the sausage rolls are set, turning mid-way.
Allow to cool completely.
Notes
* Use 1 tsp cayenne pepper for mild sausages, 2 tsp for medium, and 3 tsp for spicy sausages.** I don’t add salt; but if you prefer, add ½ -1 teaspoon. It does enhance the flavor profile.*** I use zero alcohol beer for this sausage because the beer adds a lot of flavor depth. You can use vegetable broth if you prefer. In total, you need 16 ounces of liquid.**** If you have a smoker or grill, this is a great time to use it. Heat to 250-300° F and cook for 1 hour. Then unwrap the foil and continue cooking for one more hour. Cool completely.
Keyword andouille, beans, cajun, creole, gumbo, jambalaya, new orleans, sausage