Pea sausage

I bring to your attention to diversify your table with sausage, do not be afraid, you will have a sausage that is lean. And also this sausage is suitable for those who lose weight.

Boil the beetroot for earlier. To do this, wash the beetroot, and put it to cook.. As soon as the water boils, put it on a slow fire and boil for 30 minutes. Now drain the ox and fill the beetroot with cold water, close the lid and leave it to cool completely.

We take dry peas (I took yellow peas, in halves) fry it in a dry pan (like frying seeds)

To grind the roasted peas into coffee grinders, it is better to sift them, of course. I did not do this and the mass did not turn out to be homogeneous, because it gives the feeling that there is a nut in it.

Pour 150 ml of water into a saucepan, let it boil and pour out the remaining cold water. Now pour the pea flour into it, stirring constantly. We put it on the fire, let it boil and make the fire minimal, cook for 20-30 minutes, until mashed, do not forget to stir constantly, as the peas settle and can burn.

Garlic, pepper, nutmeg, ras.oil is crushed with a blender.

The finished pea puree is combined with our garlic mixture and whipped with a bender until smooth, gradually adding beet juice (the mass should acquire the natural color of the sausage.

Now we take a plastic bottle (the plastic bottle must necessarily be straight, without narrowing (otherwise you just won't pull it out), cut off the top and put our sausage mass into it.

We put our bottle in cold water so that the mass cools down quickly, and put (you can put the mass will not fall out) in the refrigerator overnight. (so that the mass is compacted). In the morning, just turn the bottle over and the sausage is easily removed..

I had no time to wait and I cut earlier, so in the photo I have a little loose., but the taste has not changed from this.

The sausage turns out to be very tasty and satisfying.

I was cooking a lean sausage. Those who wish can add a little salted bacon or ham to it. Bon appetit!!!!