Sejta Sausage

INGREDIENTS:

• 1 mug of wheat gluten (cellular powder)
• ½ mug of cooked chickpeas (can be canned)
• ½ mug of water
• 2-3 tablespoons lemon juice
• 2 tablespoons tahini
• 2 tablespoons miso paste
• 1 teaspoon ground red pepper
• 1 mocha spoon chili pepper (if we like the hot one)
• 1 teaspoon garlic powder
• 3 tablespoons brewer's yeast flakes
• 1 tablespoon olive oil
• ½ 1 teaspoon salt to taste

PREPARATION:

1.) Put everything in a blender except the wheat gluten and mix thoroughly.

2.) Pour the mixture into a bowl and add the wheat gluten. Mix very, very thoroughly with the liquid. A well-kneaded, soft, non-sticky mass should be obtained.

3.) Knead thoroughly for about 5-10 minutes.

4.) Divide the mass into 6 equal parts and roll sausages from them. You can divide it into several pieces if you want smaller sausages.

5.) Wrap them tightly in cellophane so that they are covered in several layers in a circle, then tie the two ends of the cellophane with thread, or twist them thoroughly, very tightly.

6.) Boil at least 3 litres of water in a large pan and cook the wrapped sausages on low heat for one hour.

7.) After the cooking and unpacking, you can also rotate the sausages in a BBQ spice mixture dissolved in a little water to achieve a spicier taste.

8.) Allow to dry and then repeat several times.