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.
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.
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.