Groat Sausages 2.0

Last October we veganized a groat sausages recipe from an old cookbook. They became rather soft and fell easily apart. Here’s an improved recipe. The texture is tighter, so they’re easier to handle, and lentils make them better nutritionally. The sausages have a mild flavour like traditional groat sausages, but the recipe could be easily revamped into more spicy version. We had these with potatoes, green salad and tomato slices. Mustard and ketchup are also nice accompaniments for the sausages.


Groat and Lentil Sausages

1 l water
2,5 dl broken barley
2,5 dl red lentils
1 onion
0,6 dl oil
5 dl soy milk
2-3 tsp salt
0,5 tsp ginger
0,5 tsp all spice
4,5 dl vital wheat gluten

Bring the water to boil. Add barley and lentils and simmer 20-30 minutes, or until barley is soft and lentils are mushy. Stir in the soy milk and allow to cool. Chop the onion and fry in oil until browned. Mix all the ingredients together. Take a pieces of aluminium foil , put some sausage mixture on them and wrap as tightly as you can. Bake in 175 Celsius degrees for 1-1,5 hours, depending the size of your sausages. Fry the sausages on a pan or bake them in the oven without the foil until browned before serving.


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