Summary

Ingredients

For the farce: (dry ingredients)

• 200 g luten
• 40 g lupine flour
• 2 tablespoon yeast flakes
• 1 teaspoon, leveled smoked salt
• 1 teaspoon garlic granules
• 1 teaspoon, leveled salt
• 1 pinch (s) sugar
• 2 teaspoons mustard seeds
• 1 tablespoon paprika powder, noble sweet
• Pepper, fresh from the mill
• Chilli flakes

For the farce: (wet ingredients)

• 250 ml water
• 2 tablespoon paprika paste
• 2 tablespoon mustard
• 3 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 2 tablespoon liquid smoke
• 6 tablespoon olive oil

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Instructions

1. Mix the dry and wet ingredients in separate bowls. Add the wet ingredients to the dry ones and knead thoroughly. Shape it into long sausages. Roll these individually in parchment paper and close tightly. Now wrap these parchment parcels again tightly in aluminum foil and close again tightly.
2. Place the tripod in a pressure cooker and place the steamer on it. Put 2 cups of water in the pot. Place the aluminum packet in the steamer insert, close the pot with the lid and heat it on the stove. When the pressure is reached, cook for 20 minutes. Take the pot off the fire and let it evaporate on its own.
3. Remove the steamer insert, rinse the packets with cold water and unpack the sausages.
4. If the sausages are cold, they can be fried. They are also suitable for stews as they can also be cut into small pieces.