These vegan sausages are versatile. They can be eaten on a bun, in pasta as Italian sausages, slices sautéed and eaten on their own or in mixed dishes, or as breakfast sausages.

The ingredients are prepared and then steamed in foil. The sausages can then be refrigerated for later use, or cooked and used immediately. They are excellent barbecued or browned in a frying pan.

The recipe is based on this one:

I have made the sausages with brown lentils or red lentils, and both are very good.