Begin by setting up a steaming apparatus, such as a wok and bamboo steamer or a pot fitted with a steaming basket (see my tips above).
In a medium mixing bowl, stir together the wheat gluten, nutritional yeast, paprika, pepper, onion powder and thyme.
Stir the broth, soy sauce, maple syrup and garlic together in a separate bowl or liquid measuring cup.
Add the lentils to the dry mixture, then stir in the broth mixture to form a dough. Mix it up well, using your hands if needed.
Divide the dough in two and roll into two 6" logs. Wrap each log tightly in a sheet of parchment paper or foil and steam for 30 minutes.
Remove the logs from the steamer and give them a few minutes to cool.
Once they're cool enough to handle, remove the parchment paper or foil and slice the logs into about 1/2 inch thick slices (or your preferred thickness).
Coat the bottom of a large skillet with oil and place it over medium heat.
When the oil is hot, add the sausage slices and pan-fry for about 4 minutes on each side. Cook in batches if needed. Transfer the cooked sausage patties to a paper towel-lined plate.
Makes 20-24 patties.