Cannellini Bean and Smoked Applewood Sausages

Ingredients

For the sausages

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp smoked sweet paprika
• 250g cooked cannellini beans
• 100g 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)

For the mash

• 1000g white potatoes and other seasonal root veg, peeled and chopped
• 100g kale, chopped
• 25g butter or vegan margarine
• 2 tsp EPC hot horseradish

To serve

• 500g broad beans
• 500g peas

Method

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 with the beans, 50g of the breadcrumbs and the cheese. Season with salt and pepper. Process into a pate consistency.
3. Roll the mixture into 8 sausages. The sausages can be frozen at this stage for use at a later date if required.
4. Dip each one in the beaten egg and then roll in the reserved 50g breadcrumbs. Shallow fry the sausages two at a time turning gently when the bottoms have browned to avoid them falling apart. *For the vegan version, coat in the nuts and grill under a moderate flame, turning occasionally.
5. 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.
6. Serve the sausage with the mash, peas, broad beans and your favourite onion gravy.