Mash the black-eyed peas until smooth.

In a large bowl, combine the mashed black-eyed peas, rolled oats, quinoa flour, soy sauce, olive oil, dried rosemary, dried thyme, and salt.

Mix all ingredients thoroughly until well combined, forming a cohesive mixture.

Divide the mixture into 8 equal portions.

Shape each portion into a sausage shape.

Wrap each sausage tightly in aluminum foil, twisting the ends to seal.

Place the wrapped sausages in a steamer.

Steam the sausages on medium-high heat for 30-35 minutes, ensuring they are cooked through.

Remove the sausages from the steamer and unwrap them carefully.

You can now choose to bake, fry, or barbecue the sausages for added flavor and texture.

Bake in a preheated oven at 375°F (190°C) for 15-20 minutes.

Fry in a pan with a little oil until golden brown.

Barbecue until heated through and slightly charred.