Meatless sausages from Spain

That title sounds like a contradiction, in a country where the pig is devoured right down to the squeak.  Vegetarian I am not – but I was once, for 15 years, 2 of those in Spain.  To eat out in Spain as a vegetarian is a test in patience, as discussed last week with Kiersten, where Jamón and Tuna and even Chicken are all considered to be ‘not really’ meat, or suitable for someone who would rather not eat something with eyes.  But of course eating out in the cities as a vegetarian is easier.

Speaking of Kiersten, take a look at her Alpujarras Walking page.

So, this recipe adapted from one by the delicious Mr Slater is one we tried this week and all loved, carnivores too, and it was also a chance to test the mettle of the new pressure cooker – which, incidentally, I am terrified of.

Any Spanish housewife worth her saffron loves her beans.  Any pulse in fact, you know that appetite-whetting, mouth-watering feeling when you walk through a little quiet village around 1pm and you can smell Chorizo and onion stewed with beans?  Stews from all over Spain almost always include the humble pulse.

So we bought some dried white beans and Googled pressure cooking times, adjusted Nigel’s recipe, and came up with this:

2 cups (I use those American cup measurements for almost every recipe) dried white beans

3 bay leaves

3 large garlic cloves

seasoning

Put all of these into the pressure cooker and top with 2″ water.

Cook on high for 25 minutes, until they’re squashy enough to pop the skins with your finger and thumb.

Cheese

Leek

Egg

Chilli pepper

Mash the beans with 2 cups of a strong cheese, we used Irish Cheddar. Fry or boil a leek and add it to the mix.  Chop a red chilli pepper and throw it in.  Add a beaten egg and combine.

Egg

Breadcrumbs

Form into sausage shapes (no sniggering in the cheap seats) then egg, breadcrumb, repeat.

Fry until golden brown….eat 🙂

*Save a few of the cooked beans, add another clove of garlic, juice of a lime, a chilli, fresh mint, olive oil and blitz to spread on griddled breads.

A Hairy Pear

We seem to be Driving Over Hairy Pears at the moment. Well, that’s what our kids called them when we moved here, that first Spanish Autumn of 2006. Quince or Membrillo – it is a hairy pear, but can be used in a variety of ways. We stew them in Tangines, make Membrillo paste to go with cheese, add them to apple to make a winter crumble. Here’s a handy link to some insightful quince recipes, enjoy! 

 

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