Recipes, Salty

Norwich sausages

Herbal norwich sausages that taste like real Christmas sausages

Blood sausages have long been a traditional festive dish on the Christmas menu. Classic blood sausages are high in fat, animal-based and, because of the barley groats, also contain gluten. But what if you took a slightly different approach this year and made some stuffing and animal fat-free sausages that taste just as good as the original – are you ready to try?

They take a bit of time to prepare, but are not difficult at all. All you need is a little raw ratatouille or sorghum, iodine-rich nori leaves, black beans, a couple of onions, a variety of spices and a bit of tinkering. Delicious norivorsts are perfect for the festive table or to enjoy at any other time.

Quantity: 10-12 sausages on average
Preparation time: 60 minutes
Severity: medium
To prepare you need:

  • 10-12 Norway Leaf
  • 550g black canned beans (you can cook them yourself if you wish)
  • 200g raw tartar (you can substitute sorghum sticks if you wish)
  • 3 tsp Himalayan salt
  • ground black pepper (to taste)
  • 2 tsp marjoram
  • 1 tsp ground nutmeg
  • pinch of rosemary
  • 4spl toortatrajahu
  • 2-3 medium-sized onions
  • 4spl olive oil or water (for frying, if you want to cook without fat, replace oil with water)

How to make norwich sausages?

First, boil the raw buckwheat. Make sure the buckwheat doesn’t boil to a porridge, as texture is important. While the buckwheat is cooking, prepare the onion mixture. To do this, heat 4 tablespoons of oil or water in a frying pan and peel and chop the onion. Heat the onions in a pan until they turn slightly translucent. Then add marjoram, nutmeg, salt and rosemary to the onion mixture. Mix well and set aside. Next, rinse and drain the beans in a bowl (if using canned beans) and crush them between your fingers.

Don’t use a food processor to crush, as this will turn the mixture into a puree and the result may not be as good. Once the beans are mashed, add the seasoned onion mixture and 4 tablespoons of the raw potato flour. If the buckwheat has also been cooked in the meantime, rinse it in cool water, drain and add to the bean and onion mixture. Mix well until you get a well-blended, flavoursome filling. The stuffing should be very tasty, as the flavour becomes much milder as it cooks. Once the filling has reached the right texture, it’s time to shape it into sausages. To do this, take 1-2 tablespoons of the filling, form it into a sausage-shaped piece between your fingers and place it in the middle of the sheet.

Using your fingers, slightly wet the edges of the sheet of noodles to help them stick together and roll the edges over the centre of the sausage. Roll up and place on a baking tray lined with baking paper. Repeat until there is more filling. When you have prepared the sausages, bake them in the oven at 180 degrees for 15 minutes. Then let them cool a bit and serve with whatever you like.

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