Canellini Bean & Applewood Sausages with Seasonal Mash
This is a homely sausage, with a subtle smoked flavour, a good all year round main course. Serve with mash on a cold winter day or if the sun decides to shine they’re very tasty with a salad.
Serves 4
Preparation time 20 minutes
Cooking time 40 minutes
*Can be vegan
Ingredients
For the sausages
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp smoked sweet paprika
- 1 standard can of cannellini beans, drained
- 50g wholemeal breadcrumbs
- 100g vegetarian smoked Applewood cheese (*use smoked tofu plus 50g finely chopped hazelnuts for vegan version)
- Salt and pepper
- 2 large free range eggs, beaten (*omit for vegan version)
- 50g wholemeal breadcrumbs, for coating (*use finely chopped nuts for vegan version)
For the mash
- 1kg white potatoes and other seasonal root vegetables, peeled and chopped
- 100g kale, chopped
- A knob of butter/vegan margarine
- 2 tsp hot horseradish sauce (*use vegan version if preferred)
To serve
- 500g broad beans
- 500g peas
Procedure
- Fry the onions in 1 tbsp of 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 and cheese, and season with salt and pepper.
- Whizz until the mixture becomes a paté consistency.
- Form and 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 browned first to avoid their falling apart. (*If making the vegan version, coat in the nuts and grill under a moderate heat, turning occasionally.) This should take around 8mins.
- While the sausages are cooking prepare your mash by boiling the vegetables for 20-25 minutes, or until soft.
- Drain and mash thoroughly.
- Stir in the butter or vegan margarine and horseradish.
- Serve the sausage with the mash, peas, broad beans and your favourite onion gravy.
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© the Vegetarian Society 2011