Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| 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 |
Instructions
- Bring water to a boil, add lentils and simmer for 25 minutes.
- Drain.
- 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.
Notes
* 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
