These savoury sausages were a favourite with Testers and Tasters. They are very versatile and good hot or cold. Batch cooking the lentils and freezing will save time putting these together when you want them.
Testers and Tasters’ Feedback
“Easy to Make, delicious to eat, what more could you want?”
“The Lentil, Leek and Cheese sausages are favourites with the family.”
“My carnivorous family really liked them.”
“Tonight’s dinner was quite a success! And very delicious.”
Photo
Penny Walker, Tester and Taster
Serves 6-8 People depending on the size you make.
Plants: 7
Preparation: 45 Cooking: 10 minutes
GF Option V Option NF DF Option
Swaps
GF: swap barley for gluten free oats, flaked quinoa or wholewheat breadcrumbs.
V: Use Vegan Cheese or leave out the cheese and replace with ground cashews or firm tofu grated, add 1-2 tsp nutritional yeast.
DF: see vegan options
Chickpea Flour: Gram flour, or any other bean or pea flour, wholemeal breadcrumbs or wholemeal flour. The flour needs to be one that will absorb liquid to aid binding the ingredients.
Cheese: Any hard cheeses will work. It is possible to buy vegetarian Parmesan and Pecorino there are Italian and UK producers.
Option
Coat the sausage or patties in qround quinoa to give a crispy coating.
Make into patties instead of sausages.
Freezing
The mixture freezes well, either formed or unformed into sausages or patties.
The cooked lentils can be batch cooked and frozen separately.
Ingredients
130g red lentils cooked until mushy and the water has been absorbed (this recipe does not work well with other lentils as they do not go sufficiently mushy).
1 tsp of gluten free dark miso
50g of chickpea flour
30g barley flakes
20g ground chia seeds
150g leeks finely chopped or grated
75g of strong hard cheese or vegan alternative
30g of vegetarian Pecorino, Parmesan or vegetarian or vegan alternative
1 tbsp of frozen or fresh parsley
EVOO to cook with
Salt and pepper to taste
Method
In Advance
Pre-cook your lentils in 300-400ml water, don’t add too much as you want the lentils to absorb all the water and be a thick mash in texture. Bring to the boil and simmer for 20-30 minutes until they are mushy and look a bit like mushy peas or Hummus. Keep an eye on them and add a little at a time if they look like they are getting too dry and will stick.
Allow the lentils to cool so that you can handle them easily.
If using cashews soak them for at least 2-4 hours or overnight before using this will give a smoother texture and help bind the sausages. You can use them raw if you prefer.
Make the Sausages or Patties
In a large bowl mix the gluten free miso into the cooked lentils.
Add the flour, barley flakes, ground chia seeds or alternatives you are using and mix so that they are all incorporated.
Add the finely grated or chopped leeks, grated cheeses, nutritional yeast if using, parsley and salt and pepper and mix together so that they are evenly spread through the mixture.
Taste the mixture and adjust seasoning as necessary.
Refrigerate for 10-15 minutes so that the ground chia seeds can soak up excess moisture. Add more flour, chia or psyllium husk if they are a bit wet.
Form into round balls and flatten to make patties about 1cm-1.5cm thick or roll into sausages shapes - whichever you prefer.
Cook
Fry:
· Heat 2-3 tsp of EVOO on a medium heat in a frying pan.
· Fry on each side in the EVOO cook them slowly so the mixture heats through evenly about 4-5 minutes each side.
Air Fry:
· Brush with EVOO and air fry for 3-5 minutes each side at 200C.
Oven:
· Brush with EVOO and bake on a baking sheet in a hot oven 190C, 170C fan, 375F, Gas 5 for 15-25 minutes or until golden brown either side, turning halfway through.
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