Soak chickpeas overnight (soak chickpeas for at least 12 hours). Drain the water, pour clean water, bring to a boil and cook under the lid over the smallest fire until soft, you can in a slow cooker on the stewing mode for 1 hour. 20 minutes.
As soon as the chickpeas become soft, drain the water, leave 50 ml in a saucepan with chickpeas, add another 50 ml of vegetable oil and cook for another 10-15 minutes.
Ready chickpeas with the liquid and oil remaining in the pan, without cooling, chop with a blender into a puree. Prepare spices: grind coriander with a mortar, add salt, pepper, nutmeg, grain mustard. Add beetroot juice, prepared spices to chickpea puree and beat again with a blender. spices can be added in parts, I taste the resulting minced meat.
Lay sausage meat on cling film. The stuffing should turn out to be dense enough, so that you can even mold a cutlet out of it. Wrap the stuffing in cling film and tie the ends of the cling tightly.
Place the sausage in the refrigerator until completely cool. After cooling, it becomes more dense and can be cut with a knife. Enjoy your meal!