International Lifestyle Magazine Issue 57 | Page 79

This will make six sausages so amend as you wish!
2 tablespoons (a really good glug) olive oil
1 chopped onion
3 leeks, sliced
130gms fresh breadcrumbs
130gms finely chopped walnuts (or nuts of your choice, or mixed nuts)
Put these through a processor if you can so they are in small pieces, not
powder, but not chunky bits either!
1 teaspoon dried sage
1 teaspoon of paprika
1/2 teaspoon of mustard - optional (if you have mustard powder,
brilliant, if not, use a mustard you like such as wholegrain for a more
adult taste)
130gms rolled or quick cooking oats
1 egg, beaten or one avocado, mashed, for vegans
salt and freshly milled black pepper to taste
2 tablespoons olive oil for baking

To Make
Heat the oil over a medium-low heat. Add the onions and leeks, and cook
until softened. Stir frequently. When the leeks and onions are soft, stir in
the breadcrumbs, nuts, sage, paprika, mustard, oats, and egg (if using the
avocado, wait until cool before adding) until well blended. Remove from
heat immediately, and allow to cool.
Preheat the oven to 400 degrees F (200 degrees C). Shape the mixture
into 6 large fat sausages. Heat 2 tablespoons of vegetable oil in a large
skillet over medium-high heat. Fry the sausages until browned on all
sides. Remove them from the skillet, and place them on a baking sheet.
Brush the sausages with oil. At this point you could also add a selection
of vegetables to roast too, such as onion, tomatoes, courgettes etc which
can be served with them also.
Roast the sausages in the oven for 25 minutes, or until browned. Serve
hot, with homemade ketchup,(you can find the recipe in issue 42!) more
mustard, a wrap or two and of course, your roasted vegetables! Delicious!

www.steenbergs.co.uk

Ingredients

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