In a large bowl, combine the flour, dried herbs, garlic powder, and salt.
In another bowl, mix 1 cup of water with the olive oil, tomato paste, and 1 tablespoon of the tamari.
Slowly add the wet mixture to the dry mixture, and mix until you have a firm and elastic dough.
Divide the dough into 4 equal portions. Roll out each portion into a log about 8 centimeters long, but don’t worry if it doesn’t look perfectly shaped – while cooking, the sausages will plump and get a perfect cilindric shape.
Place a piece of cheesecloth in your table or kitchen counter, and roll it tightly around one piece of the dough. Tie the ends of the roll with kitchen twine to seal the sausage in the cheesecloth – it’s important that the dough is really tight and properly sealed, or it might fall apart while cooking. Repeat this proceeding with the remaining pieces of dough.
In a large pan, add the 4 cups of stock, garlic cloves, and 2 tablespoons of the tamari, and bring the liquid to a boil. Then, add the sausages, making sure there’s enough room for them to lie in the pan in a single layer. Reduce the heat and simmer, covered, for 40 to 45 minutes, or until the sausages are firm.
Remove the sausages from the pan, let them cool, and carefully remove the cheesecloth. The sausages will keep, stored in an air tight container with the cooking liquid, for up to 1 week.