After I posted this recipe for notmeatballs, I turned my thoughts to developing a gluten free version of my basic mix. It’s taken a while to find a combination of ingredients that held together well, and had a good texture for eating!
Then millet came along with all its sticky goodness…
The texture of the millet when cooked turned out to be the perfect binder for dried soy mince and flavourings, and the mixture isn’t just good for sausages, it’s great as balls too, or even burgers!
Plus, after baking or frying the sausages can be frozen, and take just 10 minutes to cook straight from the freezer (in a 200 degree oven).
I’m very pleased with them!
100 g millet (365 g cooked)
2 tbsp nutritional yeast
1 tsp dried marjoram
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 tbsp fresh sage, chopped
2 tbsp fresh parsley, chopped
2 tbsp tamari
1 tsp liquid smoke
75 g dried soya mince
a pinch of salt
3 tbsp tapioca flour
200 ml hot water
oil for roasting or frying
First cook the millet according to the packet instructions. I’ve used some that came ready portioned out to boil in the bag, and some which needed steeping for a few minutes before simmering, both work well.
Drain the millet and put it in a large bowl. It should be thick and sticky. Add the nutritional yeast, tamari, liquid smoke, fresh and dried herbs and salt to the bowl and mix well. Tip in the soya mince, tapioca flour and water and mix together thoroughly. Leave to rest for at least 20 minutes, this allows the soya mince to soften.
Preheat the oven to 200 degrees c.
Lightly oil a baking tray. Shape the mixture into sausages and arrange them on the tray. Spray or drizzle a little more oil over the top and bake them for 20 minutes. Or if you prefer you can fry them for around 12 minutes on a medium low heat, turning often.