Home » Smoky Red Lentil Sausages

Smoky Red Lentil Sausages

by Christina Julia

If you crave something with the heft and chew of sausage, look no further. Liquid smoke gives these chewy, high-protein links a meaty quality, and you will love them with your morning scramble, or even sliced on a pizza

Smoky Red Lentil Sausages

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup/250 g red lentils,
  • soaked overnight
  • 1 cup/155 g rolled oats
  • ½ cup/60 g unbleached
  • all-purpose/plain flour
  • ½ cup/60 g gluten flour
  • ½ cup/120 ml plain
  • soymilk or other milk
  • ¼ cup/10 g
  • nutritional yeast
  • ¼ cup/60 ml canola oil,
  • plus more for the cloth
  • 2 tbsp tamari or
  • soy sauce
  • 2 tsp liquid smoke
  • flavoring
  • 1 tsp salt
  • 1 tsp dried sage
  • 1 tsp fennel seeds
  • ½ tsp granulated garlic
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes


  • Drain the lentils and finely grind them in a food processor.
    Transfer the paste to a large bowl and stir in the oats, both
    flours, soymilk, yeast, canola oil, tamari, smoke flavoring,
    salt, sage, fennel, garlic, oregano, and pepper flakes. Knead
    to combine.
  • Set up a steamer and bring the water to a simmer. You
    may want to keep a teapot of hot water handy to replenish
    as it goes. Cut four 8-in-/20-cm-long pieces of cheesecloth/
    muslin. Rub oil on the cloth to prevent sticking. Form four
    sausages about 5 in/12 cm long. Wrap them in cheesecloth/
    muslin and tie the ends with string. (Alternatively, divide the
    mixture between four 6-oz/180-ml oiled ramekins and drizzle
    the tops with oil.) Steam for 1 hour, until the “sausages” are
    firm to the touch. Let cool before unwrapping. Store tightly
    wrapped in the refrigerator for up to 1 week, or freeze for up
    to 1 month.

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