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Friday, March 6, 2009

The Weekly Post

It's really nice to try something new and different. These unusual sausages from Anne Goldfinch in Broke sound not only just that but interesting and fun to make, too.

A meal for when you want something other than meat, fish or poultry!

White Bean Sausages with Anchovy Mayonnaise

(serves 4)

250g cannellini beans (I used Great Northern)
1 large shallot or small onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 small red chillies, seeded and chopped (I wasn't quite that brave, only used one)
1 small free range egg
75g mature cheese (I just used cheddar, but you could use something stronger, as long as it melts well)
a little flour and beaten egg
fine dry breadcrumbs for coating
Oil for frying
lemon wedges to serve


Soak the beans overnight covered in cold water. Pour off the water and cover with fresh water - pop on the heat and cook at a lively simmer for about 45 mins... till soft but not squashy. They are done when you can crush them between your fingers. Drain thoroughly.Mash the beans or whizz them for a few seconds only in a processor. Stir in the shallot/onion, garlic, chillies, egg and grated cheese, then season generously with S&P.Cool. The mixture should be a stiffish paste. Roll into thick, short sausages, flour hands whilst rolling. Drop into the beaten egg, then the crumbs and fry in hot oil till crisp, about 6 mins. Eat hot with dollops of the anchovy and garlic mayonnaise and a wedge of lemon.


4 large salted anchovy fillets or 8 smaller ones (I only had the ones in oil)
a large cup/200ml GOOD mayonnaise
2 cloves garlic, peeled and chopped
juice 1/2 lemon
1/2 teaspoon cayenne pepper

The mayonnaise was very tasty, and could be used in other ways - over fish fillets, with prawns etc.

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