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
Method:
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.
Mayonnaise:
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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