I use the 1.25c VWG, 0.5c beans then steam. I've tried boiling and using TVP instead of beans too. I like the protein content s want to be able to eat it but so far my only success is adding a few spoonfuls to bean burgers which is fine but I'd prefer to be able to eat it on it's own. I've never kneaded it or rested it so could that be my problem?
VWG is hard to get here so I'd appreciate tips to save me wasting more making horrible sausages.