Preparation: 10 minutes
Cooking: 20 minutes

The idea of ​​making food that resembles meat is not nostalgia or insecurity. This is a provocation! My kids like these sausages a lot and I want to thank Toni Ginger especially for the idea!

Necessary products: about 20 sausages

200 grit (soaked for 12 hours and sprouted for 12 hours)

1 onion and garlic clove (optional)

1 parsley connection                                                                                                                      

cumin or curry (or whatever you like)

a pinch of smoked red pepper

a pinch of black pepper

a pinch of fenugreek

salt to taste

1 tablespoon of coconut oil

Preparation instructions

Soak the sprig for 12 hours, rinse and let it sprout for another 12 hours.

Wash thoroughly and grind onion and parsley together in a kitchen robot or mince machine. Pour in the bowl and add the crushed garlic, ground spices (black pepper, red pepper, smoked red pepper, curry), 1 spoon of coconut oil and mix well. Put the mixture in the refrigerator for about 15 minutes. Divide the dough into pieces and give each one an elongated shape, like a sausage.

Bake in an oven at 180-200 ° C, in a pan lined with parchment paper (or on a grill pan greased). They are ready when small cracks appear on the surface and turn red. Do not bake them too long so they do not dry out too much.

Accompany tahini sauce, sliced ​​onions, olive oil, salt and pepper.

servings: 4

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