Combine 100 ml of water with 1 tsp of liquid smoke and 1 tsp of Worchester sauce. This will be the liquid that we’re going to use to wet the gluten mixture once every other ingredient is combined. Set aside.
Finely chop the parsley with the garlic.
In a large bowl work all the ingredients together (apart from the water and, of course, the rice papers, that we are going to use later on as our sausages cases).
Pour as much water mixture as you need to achieve a “workable” dough (around 50 ml).
Divide the dough into 8 (roughly 50 grams each) and shape each piece into a sausage.
Run one sheet of rice paper at a time under cold water to soften it up, place on a chopping board and cut it in two with a sharp knife.
Wrap each sausage in the half rice paper sheet making sure to cut out the excess for a nicer finish (you will need to be extra careful working with these sheets as they are very sticky and they can easily get stuck together turning themselves into a BLOB – alternatively you can wrap the sausages in foil, and remove it before frying).
Set up a steamer over a pot of water and bring the water to a boil. Align the sausages in the steamer making sure they are not touching each other. Steam for 20 minutes.
Heat a pan with a little olive oil and fry the sausages for 5 minutes, until caramelised and uniform.
Serve hot with a side salad, roasted potatoes or vegs.