Smoky, beany, sundried tomato sausages
around 6 chunky sausages
This was another one of my midday mind wondering recipes and I am SO happy with how they turned out! They are full of flavour and are so delicious. Perfect to top a tomato pasta or just to dip into some tomato sauce, hope you enjoy!
Ingredients
1 tbsp. Vegetable oil + extra for frying
1 onion
3 garlic
1 tin Red kidney beans
1 jar Sundried tomatoes (preferably with capers)
1 tsp liquid smoke
1 tsp Basil
1 tsp Oregano
1 tbsp. Smoked paprika
Pinch Cayenne Pepper
2 -3 tbsp. Gram (Chickpea) flour
salt and pepper
1 tbsp. Vegetable oil + extra for frying
1 onion
3 garlic
1 tin Red kidney beans
1 jar Sundried tomatoes (preferably with capers)
1 tsp liquid smoke
1 tsp Basil
1 tsp Oregano
1 tbsp. Smoked paprika
Pinch Cayenne Pepper
2 -3 tbsp. Gram (Chickpea) flour
salt and pepper
Method
Heat the oil over a medium heat in a frying pan. Sauté the diced onion and minced garlic, seasoned with salt and pepper, until softened and beginning to brown. Add the smoked paprika, oregano and basil and fry for a further minute.
Heat the oil over a medium heat in a frying pan. Sauté the diced onion and minced garlic, seasoned with salt and pepper, until softened and beginning to brown. Add the smoked paprika, oregano and basil and fry for a further minute.
Reserve 1/4 tin red kidney beans and 3 sundried tomatoes. These will be used later. Blend together the remaining kidney beans, drained sundried tomatoes (with capers if included), liquid smoke and add the onion mix. Blend only until coming together - do not over blend!
Chop the reserved red kidney beans and sun-dried tomato and add alongside the Gram flour to the blended mix. Add more Gram flour until a workable dough is formed, it will still be a little sticky. Dust hands with flour and shape into sausages.
Heat oil in a pan over a medium heat and fry sausages until crispy on the outside around 10 minutes.
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