50g wholemeal breadcrumbs, for coating *use finely chopped nuts for vegan version
For the Mash:
1 kg white potatoes and other seasonal root veg, peeled and chopped
100g kale, chopped
1 knob butter/vegan margarine
2 tsp EPC hot horseradish
500g broad beans
Fry the onions in oil until soft then add the garlic and smoked sweet paprika. Continue to fry for another 30 seconds.
Put the fried onion mixture in a food processor along with the beans, breadcrumbs, cheese and season with salt and pepper. Process into a pate consistency.
Roll the mixture into 8 sausages. Dip each one in the beaten egg and then roll in the extra breadcrumbs. Shallow fry the sausages two at a time turning only when the bottoms have brown first to avoid them falling apart.*if doing vegan version coat in the nuts and grill under a moderate flame, turning occasionally.
Make the mash by boiling the vegetables until soft around 20-25 minutes. Drain and mash thoroughly then stir in the butter or vegan margarine and horseradish.
Serve the sausage with the mash, peas, broad beans and your favourite onion gravy.