Pea sausage
4 servings
60 minutes
Pea sausage is a unique dish of Russian cuisine that dates back to the times of fasting traditions. With its tender texture and rich flavor, it serves as a great alternative to meat products. The base consists of peas that undergo thermal processing, turning into a soft puree with a nutty hint. The addition of beet juice gives the sausage an appetizing pink hue and a slight sweetness. A mixture of garlic, coriander, and black pepper fills it with spiciness and depth of flavor. After cooling overnight in the refrigerator, the sausage acquires a dense consistency perfect for slicing. It pairs wonderfully with bread, greens, and pickles, becoming a full-fledged element of the meal. This is not just a dish but an embodiment of culinary mastery that allows one to enjoy traditional flavors in a new and original rendition.
1
Rinse the peas and roast them in a dry pan (without oil) for about five minutes.
- Dried peas: 1 glass
2
Then grind the roasted peas in a coffee grinder (or blender) as finely as possible. Pour hot water over the resulting powder.
- Dried peas: 1 glass
- Water: 3 glasss
3
Boil the resulting pea mass for a few minutes (about seven) until fully cooked. Let it cool.
- Dried peas: 1 glass
4
Grate raw beetroot on a fine grater and squeeze out 1 tablespoon of juice.
- Beetroot: 1 piece
5
Add chopped garlic, spices, and salt to the cooled pea puree. Blend everything until smooth.
- Garlic: 3 cloves
- Ground coriander: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
6
Pour beet juice and oil into a homogeneous mass. Then restore its homogeneity with a blender or spoon.
- Beetroot: 1 piece
- Vegetable oil: 50 ml
7
Place this 'preparation' for vegetarian sausage in a pre-cut plastic bottle. Put it in the refrigerator overnight to set.
