Cannellini Bean & Smoked Applewood Sausages with Seasonal Mash
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
For the sausages
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp smoked sweet paprika
- 400g can of cannellini beans, drained
- 50g wholemeal breadcrumbs
- 100g smoked Applewood cheese
- salt and pepper
- 2 large free-range eggs, beaten
- 50g wholemeal breadcrumbs, for coating
For the mash
- 1kg white potatoes and other seasonal root vegetables, peeled and chopped
- 100g kale, chopped
- a knob of butter
- 2 tsp hot horseradish sauce
To serve
- 500g broad beans
- 500g peas
Method
- 1
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.
- 2
Put the fried onion mixture in a food processor along with the beans, breadcrumbs and cheese, and season with salt and pepper. Whiz until the mixture becomes a pâté consistency.
- 3
Form and roll the mixture into eight 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 a vegan version (See Veganise It), coat in the nuts and grill under a moderate heat, turning occasionally.) This takes around eight minutes.
- 4
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.
- 5
Serve the hot sausages with the mash, peas, broad beans and your favourite veggie onion gravy.
PER SERVING: 29g FAT (Excluding extras)
Cannellini Bean & Smoked Applewood Sausages with Seasonal Mash was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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For the sausages
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp smoked sweet paprika
- 400g can of cannellini beans, drained
- 50g wholemeal breadcrumbs
- 100g smoked Applewood cheese
- salt and pepper
- 2 large free-range eggs, beaten
- 50g wholemeal breadcrumbs, for coating
For the mash
- 1kg white potatoes and other seasonal root vegetables, peeled and chopped
- 100g kale, chopped
- a knob of butter
- 2 tsp hot horseradish sauce
To serve
- 500g broad beans
- 500g peas
- 1
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.
- 2
Put the fried onion mixture in a food processor along with the beans, breadcrumbs and cheese, and season with salt and pepper. Whiz until the mixture becomes a pâté consistency.
- 3
Form and roll the mixture into eight 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 a vegan version (See Veganise It), coat in the nuts and grill under a moderate heat, turning occasionally.) This takes around eight minutes.
- 4
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.
- 5
Serve the hot sausages with the mash, peas, broad beans and your favourite veggie onion gravy.
PER SERVING: 29g FAT (Excluding extras)
Cannellini Bean & Smoked Applewood Sausages with Seasonal Mash was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
