Vegetarian Lentil Sausage
Lentils have been one of the first crops cultivated by humans. Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size and are sold in many forms, with or without the skins, whole or split.
|Cooked lentils||600 g||1.32 lb|
|Flaxseed emulsion (1:2:2)*||200 g||7 oz|
|Tofu||100 g||3.5 oz|
|Starch||25 g||0.88 oz|
|Guar||10 g||0.35 oz|
|Carrageenan||10 g||0.35 oz|
|Potato flour||50 g||1.76 oz|
|Salt||12 g||0.42 oz|
|Pepper||4 g||0.14 oz|
|Cumin||4 g||0.14 oz|
|Vinegar||15 ml||0.5 oz fl|
- Bring water to a boil, add lentils and simmer for 25 minutes.
- Mix lentils, emulsion, tofu, vinegar and spices together.
- Add starch, guar, carrageenan and mix again.
- Add potato flour and mix all together.
- Stuff hard into 38 mm casings.
- Cook in 176-185° F (80-85° C) water for 20 minutes.
- Place sausages in cold water for 5 minutes.
- Remove and let them cool.
* to make emulsion use given ratio (by weight) of ground flaxseeds : vegetable oil : water (or other liquid). Using a manual whisk or electric blender mix ground flaxseeds with water first until a smooth paste is obtained. Then start gradually adding oil until mayonnaise-like emulsion is obtained. More about emulsions. 200 g flaxseed emulsion = 40 g ground flaxseed : 80 g oil : 80 g water