Spinach parmesan and pine nut sausages

Spinach parmesan and pine nut sausages - totally gluten free and vegetarian!

These vegetarian sausages are easy to make and are so tasty!! I made them tonight and they went down a treat especially with the vegetarian in the family :-).....I would serve them with a celeriac mash and a homemade barbecue sauce or like we did tonight we had them with baked potato and homemade coleslaw.

I like to make my coleslaw with 'white and red cabbage, grated carrots, a crushed clove of garlic, a few chillie flakes, radishes chopped thinly (which are now in season), and when I can get a hold of some fresh beetroot as it is not yet in season, I would grate that in also followed by some seasoning, a squeeze of lemon and a small tablespoon of mayonnaise, (make sure the mayo is gf and doesn't contain vinegar as malt vinegar has barley in it)...oh and last but not least some roasted pine nuts which I seem to add to most dishes these days and if you don't have pine nuts toasted sesame seeds work too'.
you can experiment with your own flavours, I added some chillies.

NB. don’t use ready-made breadcrumbs as they will be too dry. Just whiz some chunks of day-old gluten free bread very briefly in a blender.

Serves 4

Ingredients

• 2 tbsp pine nuts
• 250g breadcrumbs (gluten-free)
• 100g fresh baby spinach, roughly chopped
• 100g parmesan-style vegetarian cheese, grated
• 2 cloves garlic
• Sprinkle of sea salt
• 4 tbsp vegetable oil, for frying

Method

1. Preheat the oven and toast the pine nuts for 2 minutes or toast them in a pan but keep a close eye on them. Then blend them with the rest of the ingredients – but only to a coarse paste; if it’s too smooth it will also be too sticky (if this happens add a tablespoon of extra breadcrumbs).
2. Put two layers of cling film over a chopping board. Take a quarter of the mix and line it up in a rough sausage shape along the cling film. Roll the cling film over the sausage mix and keep rolling, as though you were rolling a rolling pin, until you have a nice long sausage.
3. Half way along, twist the cling film to separate it into individual sausages; make sure they are evenly shaped. Unwrap the cling film and set the sausages aside. Repeat with the rest of the mixture.
4. Heat the vegetable oil in a large frying pan and, when hot, cook the sausages for 5 minutes or until they have a nice golden colour. Then put them on a baking tray and pop them in the oven for 4 minutes to cook a little more.