Name: Vegan Hungarian Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 4.4 oz/125 g rice; 2.5 oz/75 g wheat berries; 1.7 oz/50 g oat groats; 1.7 oz/50 g millet; 8.8 oz/250 g unrefined coconut oil, melted; 4 tbsp psyllium husk; 2 tbsp garlic powder; 2-4 tbsp paprika powder *; 1 tbsp smoked paprika; 1 tsp chili powder; 1/2 tsp liquid smoke; salt, pepper

Ingredients

Units Scale

4.4 oz/125 g rice
2.5 oz/75 g wheat berries
1.7 oz/50 g oat groats
1.7 oz/50 g millet
8.8 oz/250 g unrefined coconut oil, melted
4 tbsp psyllium husk
2 tbsp garlic powder
2-4 tbsp paprika powder *
1 tbsp smoked paprika
1 tsp chili powder
1/2 tsp liquid smoke
salt, pepper

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Instructions

Start by cooking your grains in salted water for about 30 minutes. Millet and rice will be already very soft, while wheat berries and oat groats will be still slightly hard. If you prefer everything to be evenly soft, start with the wheat berries and oats groats, then add rice and millet after 20 minutes, and then cook on for 30 more minutes.
Drain any excess water, and set aside grains to cool down slightly.
Once grains have cooled a bit, transfer them to a food processor (or use an immersion blender) together with melted oil, psyllium husk, and spices. You can use less oil, 5 oz/150 g will work too, but the sausage will be softer.
Blend mixture well together, leaving only a little texture left. Make sure spices and oil is evenly mixed. Taste mixture and adjust spices, if needed.
Tie up one end of a sausage casing with a rope, and stuff it with your sausage mixture. I find it’s easiest to do it with a piping bag, but a small spoon will work too. Press the mixture downwards as you fill the sausage, trying to leave as few air pockets as possible. Once you filled up the casing fully, twist and tie up the other end too. Repeat with the remaining sausage mixture (you can make 3-4 sausages, depending on the length and width.
If you can’t find plant-based sausage casing, you can also use baking paper instead. The result won’t be as firm and tight, or pretty, but it will still taste good. Simply shape the sausage mixture into a log, then wrap with the baking paper, trying to make it as tight as possible. Tie the ends to secure.
Place sausages in the fridge for at least 3 days to firm up. Then slice and enjoy!

Notes

* Use a good quality paprika powder, ideally a sweet Hungarian one. If you can’t find it, start with less paprika powder, then gradually add more, as you taste. Some paprika powders can get bitter in larger quantity, so use less, if you are not sure about yours.

Prep Time: 30 minutes
Cook Time: 30 minutes