Begin by combining the dry ingredients in a medium sized bowl.
Add the beans and liquid ingredients to a blender and blend until smooth. Add the sun dried tomatoes and blend on low for a few seconds to chop them up - you want to have small bits of tomato.
Pour the wet ingredients into the dry ingredients and stir together until well combined. Knead the dough for a few minutes until the dough becomes stretchy.
Divide the dough into 6 or 8 pieces, depending on how large you want your sausages to be.
Form each piece of dough into a log shape, and wrap in parchment paper and then in aluminum foil. The foil should wrap around the sausage dough at least twice. This is to prevent it from bursting, since the sausage will expand as it cooks.
Place the wrapped sausage in a steamer, and steam for 50 minutes. Check the steamer every 15 or 20 minutes to make sure the water has not all evaporated. Do not let the steamer boil dry.
After 50 minutes, remove the sausages from the steamer and allow them to cool. The texture will be best if you refrigerate them overnight before unwrapping.
These sausages can be heated by sauteing them in a nonstick fry pan, warming in a microwave, or briefly grilling.
These sausages will keep for at least a week in the refrigerator, or in the freezer for up to 6 months.