Homemade Smoky Chickpea & Lentil Sausage with a Kick: A Hearty, Plant-Based Delight

In a small bowl, mix the ground flaxseeds with water. Let it sit for 5 minutes until it thickens, creating a flax egg that will bind the sausages together.

Mash & Mix:
In a large bowl, mash the cooked chickpeas and lentils with a fork or potato masher until they form a rough, thick paste. Add the oat flour, flax mixture, olive oil, and all the spices (smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, cumin, salt, and black pepper). Stir until the mixture forms a firm dough.

Shape the Sausages:
Divide the mixture into 4-6 equal portions, then roll each portion into a sausage shape. Wrap each sausage tightly in parchment paper or plastic wrap, twisting the ends to seal them.

Steam:
Place the wrapped sausages in a steamer basket over simmering water. Steam for 25-30 minutes, allowing the sausages to firm up and absorb all the flavors.

Sear for Flavor:
Once steamed, remove the sausages from their wrappers. Heat a little olive oil in a pan over medium heat and sear the sausages until they develop a golden, crispy outer layer, about 3-4 minutes per side.

Serving and Storage Tips: