topfood.cloud
All recipes
Lenten sausage
Appetizers

Lenten sausage

1140 min4 serv.21 февр. 2026 г.

Description

Perfect with drinks and at the table. For the sausage, cook the peas until very soft in a small amount of water. Add spices and beet juice. Chill the sausage in the refrigerator for at least 8–9 hours. Take it out, slice, and enjoy! Good luck! Tip: do not use wide-diameter bottles—the sausage will be hard to slice. Serve the appetizer at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients for the sausage. You can set the spices aside for now; you will need them at the very end. You will also need a blender and a small-diameter plastic bottle or plastic wrap.

  2. 2

    Step 2

    Step 2

    Measure the peas. I cooked a double portion, so I doubled the amount of ingredients. Sort the peas to remove debris and spoiled grains, and rinse thoroughly until the water runs clear.

  3. 3

    Step 3

    Step 3

    Transfer the peas to a double-bottomed pot or a kazan; a non-stick pot is fine too. Cover with water, add a little salt, and cook until the peas are completely broken down. Evaporate as much of the water as possible.

  4. 4

    Step 4

    Step 4

    Pea puree is ready.

  5. 5

    Step 5

    Step 5

    Season the purée with salt, add spices and vegetable oil. Mix thoroughly, bring back to a boil, and remove from heat.

  6. 6

    Step 6

    Step 6

    Using a juicer or cheesecloth, strain the beet juice. Use as much juice as you like; it will determine how intensely the sausage is colored. It won't affect the taste—you can't taste the beets in the finished sausage.

  7. 7

    Step 7

    Step 7

    Add the juice to the purée and blend with an immersion blender until smooth. I blended for about 3–4 minutes.

  8. 8

    Step 8

    Step 8

    The sausage mixture is ready. Let it cool slightly.

  9. 9

    Step 9

    Step 9

    It's very convenient to make the sausage using a bottle, because liquid puree is hard to wrap in foil or plastic wrap. Pour the puree into a bottle with a wide neck, or cut off the neck entirely for convenience. Cover with a lid and refrigerate the sausage overnight.

  10. 10

    Step 10

    Step 10

    In the morning, take out the bottle, cut off the bottom with a knife, and shake out the sausage—it comes out beautifully and doesn’t stick. Slice it into rings and serve on bread. Enjoy!