Fry the onions and garlic with the oil until soft.
Blitz everything in a food processor except wheat gluten.
Slowly fold the gluten into the wet mixture and knead intensely for 10 minutes into a loose dough.
Divide into 15-20 small pieces.
Make rough sausage shapes and place into foil sheets large enough to double wrap each sausage.
Wrap around firmly with clingfilm, defining further into a sausage shape and tightly seal the edges by twisting the clingfilm at either end.
Place the sausages into saucepan filled with hot water and simmer for 50 minutes.
Remove from the water and take off all outer packaging.
Fry or grill for a few minutes and leave aside.
For the bacon, mix the syrup, oil, salt and paprika and the brush mushroom slices on both sides with this mixture.
Grill or fry for 3 minutes on each side.
Wrap each sausage in the mushroom slice and roll tightly.
Place in the oven for 15-20 minutes before serving.