Rehydrate mushrooms by soaking them in very hot water for 10 to 15 minutes.
Use the mushroom soaking liquid and water to cook the dried lentils for 25 minutes until soft. Drain and roughly mash the lentils.
Soften onions by gently frying in a pan.
Add crushed garlic to the softened onions and cook for a couple of minutes.
Finely chop the rehydrated mushrooms.
In a large bowl, add the onion mixture, chopped mushrooms and the rest of the ingredients and mix together.
Divide into 18 portions and shape into sausages.
Wrap each sausage in a piece of cling film large enough to roll out each piece leaving enough for twisting at the ends like a cracker (see photo)
Steam for 20 minutes and leave to cool.
Place in the fridge for a couple of hours. Remove cling film before frying or cooking on the BBQ for 10 minutes.