About this recipe:Especially good for vegetarian children! Mixed nuts, or your favourite nuts may be used in place of walnuts.
2 tablespoons margarine or butter
125g chopped onion
3 leeks, sliced
50g fresh breadcrumbs
125g finely chopped walnuts
1 teaspoon dried sage
120g rolled oats
1 egg, beaten
salt and pepper to taste
2 tablespoons vegetable oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Melt the margarine in a frying pan over medium-low heat. Add the onions and leeks, and cook until softened. Stir frequently. When the leeks and onions are soft, stir in the breadcrumbs, nuts, sage, oats and egg until well blended. Remove from heat immediately, and allow to cool.
Preheat the oven to 200 C / Gas mark 6. Shape the mixture into 6 large fat sausages. Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Fry the sausages until browned on all sides. Remove them from the pan, and place them on a baking tray. Brush the sausages with oil.
Roast the sausages in the oven for 25 minutes, or until browned. Serve hot.
I made this recipe as a change from Quorn sausages with our mashed potato gravy peas etc, but I was not impressed. The preparation was time consuming and fiddly and the result was uninspiring. I used one medium egg which was not enough to bind the mixture- the recipe should state the size required. and the taste of oats was overpowering. I would certainly not recommend this recipe to go with mashed potato as the sausages have no substance to properly chew, with the result it is all rather like babyfood. I am aware that no such recommendation is made, but I thought I would warn other users against it. I won't be making this again, but it might be to someone else's taste and with more egg it might be much more successful. - 11 Sep 2009