Green Lentil Sausages [Victorian Era Recipe]
These Green Lentil Sausages are deliciously packed with lentils, onions, herbs, and wholemeal breadcrumbs. They are very easy to prepare and cook, and can be made ahead, making them very handy for batch cooking. This recipe can prepare about 16 chunky sausages. The flavours are savoury from the lentils, with a freshness from the herbs. The outside crumb has a nice, crisp texture with a meaty, soft inside.
Servings 16 sausages
Equipment
- mixing bowl
- Large saucepan
- Fry pan or skillet
- Fish slice
Ingredients
- 250 grams green lentils [ 9 oz]
- 1200 mililitres water [about 2 pints or 4 cups]
- 1 extra large onion [250grams / 8 oz prepared diced onion,- about 1 large onion or 3 small onions]
- 1 teaspoon salt
- 1 teaspoon black pepper [or use less to taste]
- 250 millilitres water [ 1 cup]
- 1 teaspoon lemon zest [can use more]
- few pinches nutmeg
- 3 teaspoons sage [I used dried sage but you can also use finely shredded fresh sage]
- 226 grams fresh breadcrumbs [about 5 slices of ordinary shop-bought sliced bread- we used Co-Op wholemeal bread]
- 1 medium egg
- 16 grams butter or margarine [ ½ oz]
For cooking:
- vegetable oil
Instructions
Prepare the sausage mixture:
- Soak the lentils in water for a few hours or overnight.
- Drain the lentils and add them to a large saucepan.250 grams green lentils
- Pour the water over the lentils and bring to the boil.1200 mililitres water
- Boil for 30 minutes before adding the onions, salt & pepper.1 extra large onion, 1 teaspoon salt, 1 teaspoon black pepper
- Pour in the extra water and give the mixture a stir.250 millilitres water
- Continue cooking for another 15 minutes, giving the lentils a stir every now and again to check for sticking to the pot. If necessary you can add small amounts of water to prevent sticking just until the lentils are cooked.
- Once the lentils are quite soft and the water mostly boiled away you can remove the saucepan from the heat.
- Stir through the sage, mixed herbs, nutmeg, butter or margarine, and lemon zest. Leave the lentils to cool.1 teaspoon lemon zest, few pinches nutmeg, 3 teaspoons sage, 16 grams butter or margarine
Form the sausages:
- Once cool the lentil mixture will have thickened up more.
- Stir through the breadcrumbs and egg.226 grams fresh breadcrumbs, 1 medium egg
- Using floured hands form the sausages into about 16 chunky sausage shapes. Set each sausage onto a floured plate as they are formed.
- I like to chill the sausages before frying but if you need the sausages now you can of course cook them.
Cook the sausages:
- Add enough oil to cover generously the bottom of your fry pan or skillet. Heat the oil.vegetable oil
- Once very hot add the sausages and cook each side until nicely browned.
Notes
- Make it vegan: Replace the egg with a flax egg by stirring 1 tablespoon of ground flaxseed or flax meal into 3 tablespoons of hot water. Leave the mixture for at least 5 minutes to thicken and become gloopy. You can also replace the butter with a dairy-free margarine or butter.
- Make it gluten-free: Use gluten-free breadcrumbs.
- Instead of sausage shapes, you can prepare chunky lentil patties or burgers.
- You can add extra flavourings to these sausages, such as fresh or dried herbs and spices.
- Add a handful of chopped nuts, such as walnuts, to the lentil mixture along with the breadcrumbs to add a nice crunchy texture to the sausages.
- The formed sausages can be stored in the refrigerator for 1-2 days before cooking.
- Store cooked sausages for a few days in the refrigerator.
- Enjoy leftover sausages warmed up or use them as a sandwich filling by gently flattening the sausages into more of a patty shape. Some apple sauce or mayonnaise and leftover roast vegetables would also be tasty on a sausage sandwich.