Sunday, 14 July 2013

A Music Festival and Vegetarian Sausages

We hit the hottest day of the year yesterday and it just so happened that this was also the day of Ripley Rocks - our local music festival to raise money for the Scouts. As both my children have had wonderful experiences with cubs, scouts and explorers we always help out during the day. The music was great but it was so hot - I thought I would melt into a puddle on the ground at various points during the day. Hats off the the BBQ crew as it was even hotter on that job.

After the exertions of yesterday, today was much more of a lazy day. I had some bread left over and was just about to throw it in the bin when I thought I would find a recipe that used breadcrumbs. I searched for vegetarian sausages and found a recipe which not only involved breadcrumbs but carrots too. I haven't tried carrot based sausages before so I thought I'd give it a go.

350g carrots, peeled, chopped, cooked and cooled
220g breadcrumbs
175g cheese (I used cheddar)
1 onion sliced and lightly fried
1 egg
parsley and sage (but I had marjoram and oregano in the garden so used that instead)

Put everything in a food processor and pulse until everything has combined. Divide into twelve and form into sausage shapes (I used some plain flour at this stage to help with the rolling out as the mixture was quite sticky). Leave to chill in the fridge for at least 30 minutes.

Oil a baking tray and bake in the oven (preheated to 200 degrees centigrade),  for 20 minutes, turning once. I cooked six and froze the other six for another day. I had them with a green salad and the left over potato salad from yesterday's picnic. DH and DD had there's in rolls. And the verdict - lovely taste although my dd said they were too cheesy. I think this is definitely a recipe that will be used again). 

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