In a food processor, combine the garlic and the onion and pulse until minced.
Chop the tempeh into chunks and add it to the food processor along with the garlic and the onion. Pulse this until it is combined with the other ingredients.
In a small bowl, add together the sage, fennel seed, thyme, red pepper flakes, smoked paprika, salt, and black pepper. Stir this together and set aside. In another bowl, combine the ground flax seed and the water, stir and set aside.
To the tempeh mixture add the soy sauce and pulse to combine. Next add the spices and pulse until just combined.
Transfer this mixture into a bowl. Pour the flax seed and water mixture over the tempeh and mix. Cover and refridgerate for at least 2 hours but preferably overnight.
Heat a cast iron skillet to medium high heat. Add the olive oil once warm.
While the pan is heating, grab a 1/4 cup measuring cup and scoop out the tempeh sausage and form them into patties. Make them as thin or as thick as you like for them to stay together.
Place them in the heated pan and cook on each side for 5 minutes until browned and crispy. Once finished, top with more smoked paprika and serve.