HR-2003 Culinary

This amazingly easy meatless sausage that I will often quickly for our family favorite in your house! I can make a big batch and freeze them, or a holiday, so I always something in the fridge for family dinners, and others want to grill. Although the chopped walnuts give the sausage a nice texture crisis, shredded carrots will do the same if you want a nut paste on your own homemade nut milk. Sausage nut is just a finer texture, but for a chunkier feel, you can always count on a tablespoon or so extra texture in the form of sunflower seeds.

Thyme, paprika and turmeric in combination with spicy tamarind and grated vegetables to give a wonderful aroma of hazelnuts in these sausages. Prunes and tahini paste to help bind the ingredients together, while the nuts and quinoa is a good measure of the protein to be delivered. The sausages have a nice crispy coating of psyllium and oat bran.

½ cup walnuts

½ cup finely grated carrots

½ cup finely grated baby marrow (zucchini)

2 cloves garlic, finely chopped

2 c. Tablespoons chopped fresh thyme

5 dried prunes, chopped

C. 1 teaspoon paprika

½ c. Teaspoon turmeric powder

1 C. quinoa flour

2 c. Teaspoon tamarind paste

Tahini paste 1 tablespoon C.

2 c. Teaspoon soy sauce

Cover:

2 c. Each tablespoon of psyllium and oat bran, fine

4 tablespoons rice bran oil, for frying

Method

Light toast nuts in oven until they smell. Crush the nuts in the average fine in a mortar and pestle.

Place the nuts with baby carrots and spinal cord in a mixing bowl. Stir in the garlic, thyme, and prunes and mix well.

Stir in spices and flour and mix well again.

Add the tamarind pulp, tahini paste and soy sauce. Stir this mixture well into the nuts.

Psyllium and oat bran mixture on a plate and spread.

With wet hands, shape the mixture into the pie long mother and a little shake to make you. This is a moist mixture.

Then roll the sausages in the psyllium and oat bran mixture coats. If the sausage in the fridge, uncovered 10 minutes.

Heat the oil in a pan and fry the sausages and brown on all sides. Drain on paper towels.

Makes 5 sausages.

Cooking Tip:

When the quinoa flour is unavailable, use the same amount of grains of cooked quinoa. Otherwise, use the chickpea flour (both high-protein sources). Alternatively, psyllium, oat bran, the sausage roll in, giving them a rough, but give it a delicious nutty flavor.

You can also use this sausage a Thai flavor with the same notes, but for herbs and spices, chopped using finely grated fresh ginger and turmeric, garlic, cilantro, coarsely ground and finely chopped lime leaves and fresh coriander. Make a dish of brown rice and jasmine, to accompany the sausages, possibly flavored with star anise.

For a taste of French charcuterie, use the same notes, but many more plants like sage and tarragon with finely grated green apples and chopped green olives, pitted.

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