READY IN
2 hours 30 mins
COOKING TIME
15 mins
PREP TIME
2 hours 20 mins
SERVES
Serves 4
ingredients
- 100g good quality walnuts, chopped medium-fine
- 100g panko breadcrumbs
- 500g cooked large chickpeas, rinsed and thoroughly drained (225g uncooked weight)
IN STOCK
- 500g cooked small lentils, rinsed and thoroughly drained (160g uncooked weight)
IN STOCK
- 100g Piquillo pepper strips
IN STOCK
- 1 plump clove garlic, minced / very finely grated
- 4 tbsp extra virgin olive oil plus more for frying
OUT OF STOCK
- 1 tbsp Moscatel vinegar
IN STOCK
- 1.5 tsp pimentón dulce
OUT OF STOCK
- 1.5 tsp Catalan oregano rubbed from the bunch (otherwise 1 tsp other oregano)
- 1.5 tsp salt
- 1/4 tsp sugar
- 1/4 tsp black pepper
- 6 fresh tomatoes
- Guindilla chillis
OUT OF STOCK
METHOD
- Remember to soak and cook your dried pulses as per the cooking instructions before beginning this recipe.
- Put the walnuts and breadcrumbs in a large mixing bowl. Add half the chickpeas and lentils.
- Put the remaining chickpeas and lentils in the food processor along with the rest of the ingredients. Process to a fairly smooth paste. Add to the mixing bowl.
- Combine everything well. Refrigerate the mixture until thoroughly chilled (this will take around 2 hours).
- Shape the mixture into approximately 12 evenly sized sausages.
- Place a large frying pan over moderate heat. Add a little olive oil. Fry the sausages on all sides until a deep golden brown.
- Any sausages you don’t wish to cook can be individually wrapped and frozen. Defrost in the fridge and cook from chilled.
- Accompany with a fresh tomato salsa picanté: grate and sieve fresh tomatoes; stir in some very finely chopped guindilla hot green chillies and a splash of their liquid.
ingredients
- 100g good quality walnuts, chopped medium-fine
- 100g panko breadcrumbs
- 500g cooked large chickpeas, rinsed and thoroughly drained (225g uncooked weight)
IN STOCK
- 500g cooked small lentils, rinsed and thoroughly drained (160g uncooked weight)
IN STOCK
- 100g Piquillo pepper strips
IN STOCK
- 1 plump clove garlic, minced / very finely grated
- 4 tbsp extra virgin olive oil plus more for frying
OUT OF STOCK
- 1 tbsp Moscatel vinegar
IN STOCK
- 1.5 tsp pimentón dulce
OUT OF STOCK
- 1.5 tsp Catalan oregano rubbed from the bunch (otherwise 1 tsp other oregano)
- 1.5 tsp salt
- 1/4 tsp sugar
- 1/4 tsp black pepper
- 6 fresh tomatoes
- Guindilla chillis
OUT OF STOCK