Vegetarian Teff Snack Sausage

This tiny size, in fact, makes teff ideally suited to semi-nomadic life in areas of Ethiopia and Eritrea where it has long thrived. Since teff’s bran and germ make up a large percentage of the tiny grain and it’s too small to process, teff is always eaten in its whole form.
Cooked teff500 g1.10 lb
Creamy peanut butter150 g5.29 oz
Flaxseed emulsion (1:2:2)150 g5.29 oz
Dry raisins50 g1.76 oz
Crushed pecans50 g1.76 oz
Brown sugar30 g1.05 oz
Honey (maple)30 g1.05 oz
Potato starch20 g0.7 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Vanilla extract15 ml0.5 oz fl
  1. Use 1 cup teff : 1 cup water.
  2. Bring the water to a boil.
  3. Gradually stir in teff, reduce heat, add a pinch of salt, cover and cook for 6 minutes, stirring often until the water is absorbed.
  4. Soak raisins in water for 30 minutes.
  5. Drain.
  6. Mix teff, peanut butter, emulsion, raisins, pecans, sugar, honey and vanilla extract together.
  7. Add starch, guar, carrageenan and mix all together.
  8. Stuff hard into 38 mm casings.
  9. Cook in 176-185° F (80-85° C) water for 20 minutes.
  10. Place sausages in cold water for 5 minutes.
  11. 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. 150 g flaxseed emulsion = 30 g ground flaxseed : 60 g oil : 60 g water

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