Vegetarian Sausage
A recipe open to interpretation — plenty of room to experiment. This vegetarian sausage is made from pea purée, and that flavor is definitely there, noticeable. The flavor comes from fragrant spices and garlic, so don't skip them. Worth noting is the texture of the sausage — not loose, but rather brittle and crumbly. I'd love to add something to improve the texture and finally "play down" the pea taste.
Cooking method
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Step 1:
Get out the peas, vegetable oil (I used unrefined corn oil), beet juice, garlic, and spices.
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Step 2:
Pour 500 ml of boiling water over the peas (!!!). This matters — boiling water lets the peas break down quickly. Add the bay leaf, allspice, and a little salt. Cook for 5–10 minutes over medium heat. Add a little more boiling water as needed, stirring now and then. You want the peas to break down and not stick to the bottom.
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Step 3:
Purée the cooked-down peas with a blender, add ground coriander, ground black pepper, and vegetable oil. Blend.
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Step 4:
Add beet juice (1 tablespoon) and chopped garlic. Blend.
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Step 5:
Add beet juice until you get the color you want.
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Step 6:
While the purée is still hot, transfer it to a clean plastic bottle. Leave it in a cold place overnight.
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Step 7:
Cut the bottle open, take out the sausage, and slice it into portions.
- An original appetizer made from pea purée.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Juice - 36 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
- Nutmeg - 556 kcal/100g
- Yellow peas - 303 kcal/100g
