Lentil, quinoa and sweet potato sausages
- - 1 cup lentils
- - 1 cup sweet potatoes cut into small cubes
- - 1 medium onion chopped finely
- - 3 cloves of garlic chopped finely
- - 1/2 cup of quinoa
- - 2tbsp chopped Parsley
- - 2tsp chopped tarragon
- - 1 cup Panko breadcrumbs
- - 4 whole eggs
- - 4tbsp olive oil
- - salt and pepper PM
- - 4 tbsp Maille beetroot and honey mustard
- - 2 chopped medium onions
- - 1tsp of sage cut finely
- - 2tbsp of soya sauce
- - 3tbsp of olive oil
- - 3 1/2 butter (optional)
- - 1/3 tsp cornflour in one glass of water
- - 2tbsp of Maille balsamic glaze
- In a saucepan cook lentils for 30-40 minutes or until the lentils feel soft. In another saucepan, cook the quinoa in boiling water for 15 to 20 minutes. Drain both well.
- Season sweet potatoes with salt and fry in olive oil for about 5 minutes or until the potatoes are soft.
- In a large bowl, place the lentils, sweet potatoes and onions. Crush with the back of a fork against the side of the bowl. It’s important to get a coarse texture.
- Add the onion and the garlic and mix well. Place the lid back on for 2 minutes, mix well and cook until the onions are soft. Turn off the heat and add the parsley and tarragon. Mix well and keep aside.
- In a large bowl, combine lentils, sweet potatoes and onions. Crush with the back of a fork or potato masher to achieve a coarse texture. All the quinoa, breadcrumbs, mustard and eggs. Mix well and season with salt and pepper to taste .
- Cut and lay out 12 pieces of plastic wrap, about 10 inches wide each. Using a piping bag (or a zip top bag with a corner cut off), shape 1 sausage on each piece of plastic wrap. Roll each to form sausage and tighten both ends of the wrap. Steam the sausages (or poach in simmering water) for about 10 minutes, then take out and leave to cool in the plastic wrap.
- In the meantime, make the sauce. Heat the olive oil in a pan over medium heat. Cook the onions until golden brown. Add the sage, Balsamic Glaze, soy sauce, and the corn flour and water mixture. Simmer on low until the mixture reduces by half. Finish with the butter if you like a slightly richer sauce, or replace the butter with 1/2 tablespoon of Maille Mustard with White Wine, Beet and a Hint of Honey.
- Remove the sausages from the plastic wrap and pan fry in olive oil to color them. Serve with the sauce and a watercress salad.
- For an extra hint of sweetness, replace the butter in the sauce with ½ tbsp of Maille beetroot and honey mustard.