This is the one I've been using for years http://www.glutenfreecookingschool.com/archives/black-bean-sausage-recipe/
It looks like the only difference is that this makes twice as much and uses less oil. I've found it just a little dry, so I add enough water to keep it from being crumbly. Doing that, it's delicious!
I love to slice and bake tubed polenta, and put one of those patties and some yellow mustard between two slices. Breakfast sliders!
Just this week I had some leftover red quinoa and used those same spices with the quinoa held together by millet flour, water and ground flax seed. Pan fried it in a lightly oiled skillet. Looked even more like sausage than the black bean sausage. It didn't taste quite as good plain, but once I put some mustard on it, I couldn't tell the difference.