Cannellini bean & smoked Applewood sausages
With seasonal mash & onion gravy
Serves 4.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp smoked sweet paprika
- 250g cooked cannellini beans
- 50g wholemeal breadcrumbs
- 100g vegetarian smoked Applewood cheese *use smoked tofu for vegan + 50g finely chopped hazelnuts
- freshly ground salt & pepper to taste
- 2 large free-range eggs, beaten *omit for vegan
- 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
To Serve:
- 500g broad beans
- 500g peas
Method
- 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.