While it is all very good and well to eat salads and vegetables on your Mediterranean diet, sometimes we need to sin. For those who need a little temptation, I provide this delightful recipe from Nigel Slater that was printed sometime ago by myself from our family blog: GourMay.net. I have made a few minor editorial changes.
I know the Brits are eccentric, but you have to be daft to enjoy bangers. Who in their right mind would season sausage with nutmeg? I had always assumed that the use of nutmeg in sausage had something to do with a tradition of preserving meat for long naval voyages during the time of Lord Nelson.
Nevertheless, I could find no mention of the use of nutmeg in naval cooking in all 21 books of Patrick O’Brien’s delightful Master and Commander series. Before we criticize British cooking, the crazy idea of infusing Portuguese wine with brandy to survive the voyage to England wasn’t all that bad.
I recently picked up Nigel Slater’s cookbook entitled “Real Food.” This cookbook is full of beautiful photography of delicious food that we probably shouldn’t be eating. There is a special section on cooking English bangers which I found particularly amusing: ‘Just lay those gleaming, pristine links across the centre of the frying pan and leave them there, gently cooking, for a long time (long enough to make a pot of tea, take it upstairs to your slumbering partner, rouse him or her, share a few agreeable moments of repose, wash, dress, and slope downstairs again) – anything between forty minutes to an hour.” Enough said!
Found below is a sausage recipe, but without the meat to appeal to the many people reading this blog who are vegetarians.
White Bean Sausages with Anchovy Mayonnaise
Yield 4 servings
A useful vegetarian recipe featuring white bean sausages. The anchovy mayonnaise makes a nice touch.
- 250g cannellini beans (Fresh or canned, allow longer cooking time if using fresh beans)
- 1 large shallot, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 small red chillies, seeded and chopped
- 1 small free range egg
- 75g mature cheese (cheddar is fine) but you could use something stronger
- a little flour and beaten egg
- fine dry breadcrumbs for coating
- Oil for frying
- lemon wedges to serve
For the Mayonnaise
- 4 large salted anchovy fillets
- a large cup/200ml classic egg mayonnaise
- 2 cloves garlic, peeled and chopped finely
- juice 1/2 lemon
- 1/2 teaspoon cayenne pepper
- If using fresh beans, soak them overnight covered in cold water. Pour off the water and cover with fresh water - pop on the heat and cook at a lively simmer for about 45 mins till soft but not squashy. They are done when you can crush them between your fingers.
- Drain thoroughly. If using canned, mash the beans or whizz them for a few seconds in a processor. Stir in the shallot/onion, garlic, chillies, egg and grated cheese, then season generously.
- Cool. The mixture should be a stiffish paste. Roll into thick, short sausages, flour hands whilst rolling. Drop into the beaten egg, then the crumbs and fry in hot oil till crisp, about 6 mins.
Courses Vegetable (Meat Substitute)
Eat hot with dollops of the anchovy and garlic mayonnaise and a wedge of lemon. Great as a canapé, entree, or even the main course with a nice green leaf salad.
Sounds pretty good to me.