Parsnip and Butterbean Sausages

Parsnip and Butterbean Sausages

Source: SW Magazine Nov/Dec 2001

Serves 1

Core recipe

14oz parsnips chopped            

salt and pepper

4oz canned butterbeans drained

2tsp mustard powder               

3 spring onions sliced

1tsp fresh, chopped rosemary

1 egg beaten                            

Frylight

Boil the parsnips in salted water for 8-10 mins. until soft. Drain well, place in a bowl with the butterbeans and mustard powder and mash well. Leave to cool.

Add the spring onions, rosemary and egg. Season well and mix together.

Shape into 3 sausages and fry in Frylight for 10-12 mins. until firm and golden.

Serve.