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White Bean Sausages
(serves 4)
250g cannellini beans
1 large shallot or small onion, peeled & finely chopped
2 cloves garlic, peeled & finely chopped
2 small red chillies
1 small free range egg
75g mature farmhouse cheese such as Lancashire, grated
a little flour
beaten egg and fine, dry breadcrumbs for coating
groundnut oil for frying
lemon wedges, to serve
Soak the beans overnight. Cover with fresh water and cook at a
lively simmer for about 45 minutes - they will be soft but not
mushy. Drain thoroughly.
Mix together, with some salt.
Mash the beans with a potato masher or whizz them, for a few seconds
only, in a food processor. Stir in the shallot or onion, garlic,
chillies, egg and grated cheese, then season generously with salt
and black pepper. You can put in a bit of chilli pepper if you
wish. Leave to cool. The mixture should be a stiffish paste.
Roll the mixture into thick, short sausages. Pour some flour on
your hands as you roll them, otherwise you will get in a right old
mess. You should end up with about twelve. Drop them in the beaten
egg, then the crumbs and then fry in hot, deep oil until crisp,
about six minutes.
Eat with the mayonnaise and lemon wedges.
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Bean Sausages