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This sausage mix is gluten free and the recipe was found on a booklet that came with a packet of Pure margarine. It is nice with mash and lots of gravy.

Sausages

2 fl oz (60 ml) vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp mixed herbs
1 tsp oregano
1 carrot, finely chopped or grated
½ green pepper, de-seeded and chopped
2 tbsp (30 ml) tomato puree
14 oz (400g) can red kidney beans, drained and rinsed
7 oz (200g) cooked rice
2 oz (50g) mixed nuts
salt and pepper
3 tbsp flour

1. Heat half the vegetable oil in a saucepan, add the onion, garlic, mixed herbs and oregano and stir-fry for 5 minutes. Add the carrot, green pepper and tomato puree and cook for a further 5 minutes.

2. Put the beans and rice in a food processor and coarsely chop. Add the cooked onion mixture and the chopped nuts and quickly blend. Season with salt and pepper. Do not over-blend, leave the mixture chunky in texture. Chill the mixture in the freezer for 15 minutes.

3. Remove from freezer and dust work surface with gluten free flour. Make 12-14 sausages and place on a baking sheet and chill. Grease the frying pan with oil and fry the sausages, turning frequently for 10-15 minutes or until brown. Drain on kitchen paper and serve hot.

4. Serve with mash and gravy.