Sunday, 11 September 2016

Cashew & Chestnut Sausages

This recipe originated from two recipes, both containing tofu, egg and cheese, so I tweaked to make them vegan and gluten free.   The sausages are fabulous, hold their shape, fry easily and make an awesome sandwich.

300 g cashews
200 g vac-packed chestnuts
1 onion chopped
150 g carrots chopped
100 g oats (glutenfree)
1 red chilli chopped
Zest of half a lemon
1 tbsp rosemary chopped
1 tbsp coconut aminos (or soy or tamari sauce)
Chickpea flour
Salt and pepper

Makes 15-17 sausages depending on how big you want to make them

Soak the cashews overnight in water, drain and put into a food processor, with the chestnuts and blitz till chopped.




Scrape the nuts into a bowl, add the carrot and onion to the processor and blitz until finely chopped.


Whisk 20 g chickpea flour with 60 ml water, to get rid of any lumps, this becomes the egg part of the original recipe.


Add all the ingredients, except the egg, to the carrot and onion mixture, with plenty salt and pepper and blitz, stopping to scrape down the mixture into the bowl.   At this stage you may not need the egg, depending on the moisture in the carrots and the oats you use.   If the mixture is too dry, add the egg little by little, until you have a sausage meat like consistency.   This part of the recipe takes sometime, dependent on how powerful your food processor is.





I wear vinyl gloves and roll the sausages on cling film, otherwise they stick to the work surface.


I weighed 70 g of mixture per sausage and it made fifteen, which I put on a baking tray, to freeze before putting into a freezer bag.




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