Lentil sausages


I am sure, before even reading this post you are thinking

a) Snigger- those ermmmm sausages look like mens toilet parts

b) Ewwww- those ermmmm sausages look like they should be in the toilet..

Setting those perfectly valid observations aside, the lentil sausages were pretty tasty and have LOTS of protein in them and complex carbs (the good ones). Would be nice with gravy and vegetables…

Lentil sausages

  • 4oz of split lentils
  • finely chopped leek or onion
  • lots of seasoning- salt and pepper
  • fresh sage finely chopped (I used dried mixed herbs generously)
  • stock/water

Method

  1. Cover above ingredients in a saucepan with stock/water
  2. Simmer until lentils become a thick puree (stir frequently)
  3. Mix with a couple of dessertspoons of flour (soya is best) and 8 oz of very smooth but stiff mashed potato
  4. Form into sausage shapes
  5. Brush with reconstituted egg (or a little liquid if vegan) and coat in fine breadcrumbs
  6. Fry or grill or bake in oven (220 C until browned)

Makes about 8 sausages. I would recommend doubling the quantity to make a larger batch

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7 thoughts on “Lentil sausages

    • I think patties would be much better 🙂 I made them too big and the resulting food looked a little obscene or a little ewwwwwy! But they were tasty 🙂 Oh yes ! C xxx

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  1. a trick i read in isa chandra moskowitz’s cookbook “Vegan Brunch” took the sausage filling and put it in foil and wrapped it, tight kind of like tootsie rolls. Then you steam the sausages. I wonder if that method would improve the look any.

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  2. These are going to be useful. I think perhaps shorter and fatter, in oven.
    Or, little flat cakes on griddle for burger types or smaller to fill pita or in rolled pita.
    Perhaps filling a lot of small pasties?

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  3. I made these for dinner and made “meatballs”. I cooked them about 20 minutes in the oven on a baking sheet with no extra oil (If you have cooking spray, I bet that would be good) and they got a crispy shell and bottom. They were delicious with some whole wheat couscous. Even my 9 and 12 year old boys didn’t complain.

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  4. What type of lentils did you use for this? Red, green or golden? I also think that they may work as patties in a bun with some lettuce and tomato. Yum.

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