Chickpea Sausage

The most amazing chickpea sausage you ever had

06 de fevereiro de 2020

Photography by Bruna Serta

The most amazing chickpea sausage you ever had

This was the first recipe that really satisfied me, and killed my craving for hot dog. (had been years I had one)

All recipes I tried before, had really good taste, but lacked consistency in texture. Were always soft, sticky(sticking to the pan), and ended up falling apart e looking like crumbs on bread.

This recipe won a lot of points with me for, not only tasting good, but also providing perfect texture

One very curious thing, when I was cooking it, I felt the smell of traditional sausage. It's very similar, and brings a lot of memories. Although I was never a super fan of sausages, it does remind me of various moments of my life.

Even if you are not vegetarian, i's worth trying this one. Some people asked if its tastes like chickpea, and it really doesn't. There's, predominantly, a smoked sausage taste.

A delicious option for your hotdog.


Chickpea Sausage

Por: Bruna Serta, 2020-02-06
Tempo de preparo: 30 minutos
Serve: 1

  • 2 cups chickpea
  • 3/4 cups potato starch
  • 2 tablespoon shoyu
  • 1 teaspoon smoked parpica
  • 1 tablespoon garlic
  • 1 teaspoon oregano
  • 1 teaspoon hot paprica
  • 1/4 teaspoon black pepper

  1. Blend the potatoes, garlic and chicjpeas untill it all turn into a paste. Hot chickpeas will blend easier.
  2. After blending, tranfer the mixture into a recipient and mix all of the ingredients. Leave it into the fridge for 15 minutes.
  3. Take it out from the fridge and model it into sausage shapes with your hands. Wrap each nugget in aluminium foil and twit the edges to press them into shape
  4. Boil each sausage for 20 minutes.
  5. And it's ready , remove the aluminium foil and the sausage is ready to grill.

  1. You can replace the smoked parica with 1/2 tablespoon of liquid smoke.
  2. Many people prefer to curl the sausage in plastic wrap, I don't like to use plastic because of it's toxicity. Don't worry if the sausage is a bit soft before cooking, i'ts going to become firm and keep shape.
  3. I've also steemed it for 15 minutes and it worked just as good.
  4. If you don't like shoyu, use salt
  5. If the mixture becames too hard to blend, add a bit of water, but just a little bit. The chickpea cannot be too umid.


Chef Bruna Serta

Hi! My name is Bruna Serta, I'm a Pâtissière Chef. I reinvent classics of traditional french pastry in all vegan and gluten-free versions.