This particular version is from Rachel Demuth’s lovely Green World Cookbook
- 150g wholewheat breadcrumbs (or use gluten-free breadcrumbs if you’re avoiding wheat/gluten)
- 150g strong cheddar cheese
- 6 spring onions, finely sliced, including the best of the green part (alternatively, substitute young leeks)
- 2 tblsps chopped fresh parsley
- 1 tblsp chopped fresh sage (or use up to 1 tsp dried sage)
- 1 tsp vegetable bouillon powder
- 1 tsp mustard powder
- 0.5 tsp paprika
- salt and freshly ground black pepper to taste
- 2 eggs, yolks and whites separated
- polenta for coating the sausages
- Whiz the breadcrumbs, cheese, spring onions, parsley, sage, bouillon powder, mustard, paprika, black pepper and salt in a food processor. (With the cheese and bouillon powder, I find that these really don’t need much, if any, in the way of added salt).
- Add the egg yolks and mix. The consistency should be soft and malleable, but not sticky.
- Divide into about 8 or 9 similar sized pieces (whatever number makes it easiest to divide amongst the intended eaters). Roll the pieces into sausage shapes.
- Dip the sausages in egg white and roll them in polenta.
- Shallow fry in oil until crisp and golden.
- Serve with onion gravy and mashed potatoes for the full (veggie) bangers and mash experience or try with some sweet fruit chutney.
- Sausages for 3 or 4 people (the original recipe says 4 but I’ve found that 3 of us easily scoff the amount that this tasty recipe makes).
- Try substituting 0.5 tsp of dried thyme for the sage (as many other recipes for these sausages seem to do, though personally I really like the sage flavouring)