Lentil, Quinoa, and Sweet Potato Sausages

Try this recipe for Lentil, Quinoa, and Sweet Potato Sausages for dinner
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Lentil, Quinoa, and Sweet Potato Sausages

Maille

Lentil, Quinoa, and Sweet Potato Sausages

A delight for vegetarians and yet surprisingly satisfying for meat-eaters, this nourishing dish is reminiscent of the flavors found in chorizo or merguez. The beet and honey mustard imparts a sweet, rich, and earthy flavor.

Recipe provided courtesy of Maille.

6
Servings
312
Calories Per Serving
Deliver Ingredients

Ingredients

For the sausage:

  • 1  Cup  lentils
  • 1/2  Cup  quinoa
  • 4  Tablespoons  olive oil, divided
  • 1  Cup  sweet potatoes, cut into small cubes
  • medium onion, chopped finely
  • cloves garlic, chopped finely
  • 2  Tablespoons  parsley, chopped
  • 2  Teaspoons  tarragon, chopped
  • 1  Cup  Panko breadcrumbs
  • eggs, beaten
  • 3  Tablespoons  Dijon mustard, such as Maille Mustard with White Wine, Beet and a Hint of Honey
  • Salt and fresh-cracked pepper, to taste

For the sauce:

  • 3  Tablespoons  olive oil
  • medium onions, chopped
  • 1  Teaspoon  sage, chopped finely
  • 2  Tablespoons  balsamic glaze, Maille Balsamic Glaze
  • 2  Tablespoons  soy sauce
  • 1/3  Teaspoon  corn flour in one cup of water
  • 3 1/2  Tablespoons  butter (optional)

Directions

For the sausage:

In a saucepan, cook lentils in 3 cups boiling water for 30 to 40 minutes, or until the lentils feel soft. In another saucepan, cook the quinoa in 1 cup boiling water for 15 to 20 minutes. Drain both well.

Season sweet potatoes with salt. Heat olive oil in a pan over medium-high heat, then cook potatoes until they start to soften, about 5 minutes. Add the onion and the garlic and mix well. Cover and cook for 2 minutes, until the onions are soft. Turn off the heat and add the parsley and tarragon. Mix well and set 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. Add the quinoa, eggs, breadcrumbs, and mustard. 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.

For the sauce:

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, Maille 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.

Nutritional Facts

Total Fat
21g
30%
Sugar
6g
7%
Saturated Fat
16g
67%
Cholesterol
8mg
3%
Carbohydrate, by difference
24g
18%
Protein
9g
20%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
53mg
5%
Choline, total
12mg
3%
Fiber, total dietary
6g
24%
Folate, total
76µg
19%
Iron, Fe
5mg
28%
Magnesium, Mg
41mg
13%
Niacin
2mg
14%
Phosphorus, P
102mg
15%
Selenium, Se
3µg
5%
Sodium, Na
605mg
40%
Water
37g
1%
Zinc, Zn
1mg
13%

Lentil Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Lentil Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.