Cannellini Bean & Smoked Applewood Sausages with Seasonal Mash
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
[hd]For the sausages[/hd]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
[hd]For the mash[/hd]
1kg white potatoes and other seasonal root vegetables, peeled and chopped
100g kale, chopped
a knob of butter
2 tsp hot horseradish sauce
[hd]To serve[/hd]
500g broad beans
500g peas
method:
- 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. Whiz until the mixture becomes a pâté consistency.
- 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.
- 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 hot sausages with the mash, peas, broad beans and your favourite veggie onion gravy.
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