Here is my packing pea flakes. For those who can't find the cereal, not scary. You can use regular peas. Just before cooking it needs to be heated in the oven or fry in a dry pan. Cool slightly and grind in a coffee grinder or blender.

So, let's begin. Flakes pour hot water in proportion 1:2, i.e. to 2 cups of cereal will need 4 cups of water. And cook, stirring occasionally, about 10 minutes. If you are using peas, then boil, puree. On the palate, the use of pea or flakes, no effect, just increases the cooking time.

Meanwhile, in a blender grind the garlic, salt, spices and beet juice.

Add to the blender hot pea flakes and oil. And whisk until smooth. For not having a blender is that nothing can replace it and the meat grinder will not help, weight must be absolutely homogeneous, or not get the sausage consistency.

Now, take an ordinary plastic bottle, cut up and put her in our pea mass. The bottle can be straight or slightly expanded upwards, but in any case not tapered, otherwise you will not be able to extract from it the finished sausage. The faster you cool it the better, I put immediately in a bowl of water, and when the mass has cooled down a bit, rearranged in the refrigerator.

As soon as sausage is completely cooled, it is ready for use. It is easily removed from the bottle. But kept this sausage may not be more than two days in the refrigerator.

I was a bit unlucky with beets, it was too saturated colors, but in the end the sausage was very bright. So my advice is not to enter the whole beet juice once, but to enter the first half portion, and then add if necessary.