Pea Sausage
Ingredients
Directions
Make the mix
In a bowl, combine pea flour, lentil flour, and cooked bacon.
Add seasonings and preservative, mixing well.
Gradually add hot water until a thick paste forms.
Shape and dry
Shape the mixture into tablets or sausages.
Allow to cool and dry before storing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pea flour
- Its starch and protein hydrate and set into a firm, cohesive paste that holds its shape.
- Lentil flour
- Its starch and protein hydrate and set alongside the pea flour, giving the mixture body and structure.
- Cooked bacon
- Adds fat and savoury flavour, and its fat helps keep the mixture moist and tender.
- Hot water
- Hydrates the flour starches so the mixture thickens into a shapeable paste.
The step that matters
Gradually add hot water until a thick paste forms. Flours absorb water unevenly, so adding it slowly lets you stop at the right consistency. Too little water leaves the mix crumbly and unable to bind, while too much makes it sticky and slow to dry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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