Toast fennel seeds over medium heat in a dry frying pan until fragrant, 2 - 3 minutes. Grind to powder using a pestle and mortar. Set aside.
Heat two tablespoons of oil to the frying pan over medium heat. Add very finely chopped onion and garlic* to the pan, and cook until super soft - almost paste like consistency. This will take about 10 minutes.
Add tomato paste and ground fennel seeds to the pan and cook for further 90 seconds.
Combine all spices for the spice mix in a large mixing bowl. Add onion and garlic mixture to the bowl along with the water, oil, vinegar, soya mince and liquid smoke. Mix well to combine.
Add Vital Wheat Gluten to the mix, stir to combine with a spatula. Lightly flour your work surface with Vital Wheat Gluten, once combined, kneed the dough mixture for 5 Minutes.
Divide the dough into four even-sized pieces. Roll each into the shape of a sausage. Wrap each sausage, tightly in tin foil, twisting each end tightly.
Set a colander, steamer basket or sieve over a pan of boiling water: add the foil wrapped sausages to the steamer and steam for 40 mintes, turning half way through.
Allow sausages to cool completely before unwrapping.°