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recipe, sausages, plant-based, gluten-free

Nori Sausages with Barley-Lentil Filling

  • Author: Nele Liivlaid
  • Total Time: 15 minutes
  • Yield: 7 sausages 1x


In Estonia we have blood-sausage tradition (a mixture of blood, barley and herbs in animal intestine baked in oven). These sausages are a must-have on Christmas and New Year’s Eve table, served with cranberry sauce and pickled pumpkin cubes.




  1. Boil the barley groats in water until soft (not too soft, keep the groats separate, not as porridge). Boil the black lentils until very soft (they boil for 25-30 minutes). Discard any excessive water.
  2. Sauté diced onions in water or broth for 3-4 minutes, and then add marjoram/oregano, nutmeg, cinnamon, and sage. Stir and add soy sauce. Remember you can always add some more! Be careful not to over salt it! Sauté the onions for another minute.
  3. Put the lentils in a big bowl. Mash them with your hands or use potato masher (I did that).
  4. Add boiled barley and onions to lentils and mix well. Taste and add soy sauce, if necessary.
  5. Take nori sheets and start rolling like sushi.  I put 3 tablespoons of mixture on each roll. Use sushi rolling mat – it is much easier that way.
  6. Heat oven to 200 C (390 F) and bake sausages for 15-20 minutes. Let them cool for about 10 minutes.
  • Cook Time: 15 minutes
  • Method: Baking

Keywords: sausages

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