Veggie Sausages

Vegetarian Sausages

According to TulStig Fine Dining

Having been unable to find good vegetarian sausages  herein España I took to making them some time ago. The recipe varies from time to time, but here's the general idea...

Ingredients

400g jar of red kidney beans (other beans are just as good but will give different colour and taste).

1 large onion – ¾ chopped

                                 ¼ finely chopped

2 teaspoons dried sage – (sub - 5 leaves fresh sage chopped –stronger flavour)

1 teaspoon parsley

1 teaspoon mustard

300g (+) breadcrumbs

Ground pepper (to taste)

Tablespoon olive oil

Desert spoon of tomato ketchup (or teasoon of tomato paste)

Squidge of marmite or gravy browning

Glug or two of soy sauce.

One egg

(a little water)

Flour for rolling

Method:

Put all ingredients into mixing bowl (except finely chopped onions and egg) and blitz with batadora- until you have a fine paste. To achieve the rolling consistency you may need to add a little water, or more breadcrumbs.

Add the finely chopped onion and mix in with egg and other ingredients.

Now the messy part- roll the mix between your (floured) hands to make sausages of size you require.

Roll sausages into cling-film and set aside.

Once they are cling-filmed put in the freezer until frozen

Cook from frozen. 

Serve with mashed potato and red-wine & onion gravy. 

Makes approx 24 sausages- depending on size.