Cannellini Bean & Smoked Applewood Sausages
With seasonal mash & onion gravy
Preparation notes

Serve 4


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

  1. Fry the onions in 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, cheese and season with salt and pepper. Process into a pate consistency.

  3. 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.

  4. 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.

  5. Serve the sausage with the mash, peas, broad beans and your favourite onion gravy.
Copyright © The Vegetarian Society 2010

Cannellini Bean & Smoked Applewood Sausages

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