Hoorah! It’s an arguably more attractive version of my mushroom and brie sausages! The ones I posted earlier in the year tasted amazing, but let’s face it they didn’t look like anything you’d usually find in a kitchen. These sun-dried tomato and pine nut sausages are based on the same recipe – I was really happy with the dense, slightly meaty texture it provided, so I didn’t see the need to alter it too much. Sometimes vegetarian sausages can be a bit too soft and lacking in texture for my liking (just because I don’t want to eat meat, it doesn’t mean I don’t want to use my teeth), but these ones give the perfect bite. They actually reminded me a tiny bit of Linda McCartney’s veggie sausages, if you’ve ever had them.
Sausages are one of those versatile foods that you can make summery (in a bun with ketchup) or wintery (with mashed potatoes and gravy). Since I actually prefer the latter, I’m not too devastated that it’s now October, which is definitely time for hot comfort food rather than food you can eat with your hands. Bangers and mash is my ultimate autumnal comfort food. But of course these would be great served either way.
My favourite thing about using this sausage recipe is that it’s really easy to handle, and can be shaped however you like – you could even use it to make veggie burgers if you prefer. Often, veggie burger mixtures are really dry and it’s difficult to get the mixture to hold together (which, if I’m honest, means that I don’t often bother making my own burgers – who can be bothered adding an extra tablespoon of liquid every twelve seconds to get it to stick together?). This version, though, is wet enough that you can pretty much mould the mixture right onto the baking tray in exactly the shape you want. It definitely makes the job easier and less frustrating (i.e.: something I might actually bother to do).
(PS hands up who makes their own gravy? Nope, me neither. I may make my sausages from scratch but the gravy is allllll Bisto. It can’t be beat.)
- 80g bread
- 50g sun-dried tomatoes
- 2tbsp fresh parsley, finely chopped
- 30g pine nuts
- 60g cheddar cheese, grated
- Black pepper
- 1 egg, lightly beaten
- Preheat the oven to 200°C (Gas Mark 6 / 400°F).
- Put the bread into a food processor and blitz until in coarse crumbs. Transfer to a bowl. Do the same with the sun-dried tomatoes – blitz in a food processor until well chopped.
- Combine these two ingredients in a large bowl with the chopped parsley, pine nuts, grated cheddar, and plenty of seasoning. Add the egg, and mix well.
- Form the mixture into 4 sausage shapes, and lay them out on a lightly greased baking tray (alternatively, you could make patty shapes).
- Bake for around 25 minutes, until firm and golden brown.