VEGETARIAN SAUSAGES

Heat the oil in a saucepan. Add the onion, mushrooms and pepper and fry until softened.

Mash the beans in a large bowl. Add the onion, mushroom and pepper mixture, the breadcrumbs, cheese, herbs and egg yolk and mix well. Roll the dough together with your fingers and shape into eight sausages. Roll each sausage in the flour. Leave to chill in the fridge for at least 25 minutes.

Preheat the barbecue. Cook the sausages on a sheet of oiled foil set over medium-hot coals, turning and frequently basting with oil, for 15-20 minutes, or until golden.

Cut the hot dog rolls down the center and insert a layer of fried onions and some salad leaves. Place the sausages in the rolls and serve immediately with ketchup.

SERVES 8

1 tbsp sunflower oil,
plus extra for greasing
1 small onion, finely chopped
50 g/13/4 oz mushrooms,
finely chopped
1/2 red pepper, deseeded and finely
chopped
400 g/14 oz canned cannellini
beans, rinsed and drained
100 g/31/2 oz fresh breadcrumbs
100 g/31/2 oz Cheddar cheese,
grated
1 tsp dried mixed herbs
1 egg yolk
2 tbsp plain flour

to serve

hot dog rolls
fried onions
salad leaves
tomato ketchup