Meats and Sausages
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 teff||500 g||1.10 lb|
|Creamy peanut butter||150 g||5.29 oz|
|Flaxseed emulsion (1:2:2)||150 g||5.29 oz|
|Dry raisins||50 g||1.76 oz|
|Crushed pecans||50 g||1.76 oz|
|Brown sugar||30 g||1.05 oz|
|Honey (maple)||30 g||1.05 oz|
|Potato starch||20 g||0.7 oz|
|Guar gum||10 g||0.35 oz|
|Carrageenan||10 g||0.35 oz|
|Vanilla extract||15 ml||0.5 oz fl|
- Use 1 cup teff : 1 cup water.
- Bring the water to a boil.
- Gradually stir in teff, reduce heat, add a pinch of salt, cover and cook for 6 minutes, stirring often until the water is absorbed.
- Soak raisins in water for 30 minutes.
- Mix teff, peanut butter, emulsion, raisins, pecans, sugar, honey and vanilla extract together.
- Add starch, guar, carrageenan 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. 150 g flaxseed emulsion = 30 g ground flaxseed : 60 g oil : 60 g water