8 homemade leek sausages;- Ingredients
1 small leek
15g (1/2 oz) vegan butter
8 fresh chives
ground black pepper
175g (6oz) white breadcrumbs
plain gluten free flour for sprinkling
2 tablespoons of olive oil
1. Cut the roots and green tops off the leek. Make a slice half way along the leek and rinse it really well to get rid of any soil. Then, slice the leek finely.
2. Melt the butter in a saucepan over a medium heat. Add the slices of leek and cook gently for about five minutes, until soft. Don’t let them go brown.
3. Spoon the leek into a big bowl. Use kitchen scissors to snip the chives into small pieces and add them too.
4. Break the eggs into a small bowl. Add some pepper and beat them lightly until the yolks and egg whites are mixed.
5. Pour the beaten egg mixture into the big bowl and add the breadcrumbs. Stir everything together with a wooden spoon until it is mixed well.
6. Sprinkle a little flour onto a clean, dry work surface. Put the mixture onto the flour and cut it into eight equal pieces with a knife.
7. Wash your hands and dry them. Rub a little flour on your hands, then roll each piece into the shape of a sausage. Put the sausages onto a plate.
8. Cover the sausages with some plastic foodwrap. Put the plate into a fridge for about 20 minutes, to make the sausages really firm.
9. When the sausages are ready, heat the oil in a frying pan over a medium heat. Add the sausages and cook them for ten minutes. Turn the sausages often as they cook. Serve immediately.
Other ingredients to complete the dish;-
with the leek sausages
1 celery stick
2 tbsp olive oil
2 fresh thyme sprigs or a pinch if dried
200ml gluten free hot vegetable stock (a cube is fine)
410g green lentils
Serves 4, Ready in 30-40 minutes
1. Chop the onion, carrots and celery into small pieces (a food processor can make short work of this). Heat the olive oil in a medium pan, and stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
2. Pour in the stock and simmer for 8 minutes until the carrots are tender. Heat the lentils in water for about 5 minutes or so in another saucepan, then drain and stir into the vegetables. Heat through for a couple of minutes, then season. Serve with the leek sausages.