Yesterday we went to a Country Park in the South West of Scotland, and today, we've been busy working in the garden plot. I'll tell you more about them both during the week, otherwise this entry will be way, way too long. For now may I share with you these home made vegan sausages, which we had for our brunch.
I am so glad I made them in advance as after the gardening, weeding and digging my back is feeling a little sore and now all I want to do is sit down and rest, maybe even have a long bath. 
These olive and sun dried sausages don’t look the prettiest in their raw state. Even the flecks of red and black don't make them look particularly inviting, but once cooked, they were transformed and became rather appealing. These were substantial like good Glamorgan sausages and packed with flavours from the olives and sun dried tomatoes. D said it reminded him of vegetarian haggis, but I completely disagree. I think in his head he was making this equation because of the generous amount of oats. I would recommend making these the day before and allowing to chill in the fridge overnight, so the oats can swell. Also the mixture is quite soft and wasn’t particularly easy to roll into sausage shapes, so another idea would be to turn them into patties if you so wish. Or if your feeling more adventurous, perhaps using the filling for individual pies.
These vegan sausages were fab for breakfast or brunch, but I don’t think there would be any harm having them in the evening either. I'll be doing that one of these coming evenings, as we have another four left to enjoy.Olive and Sun dried Tomato sausages
Serves 4
Ingredients
100g red lentils
250ml vegetable stock made with1 teaspoon vegetable bouillon powder
50g pitted black olives
2 medium leeks, sliced
4 cloves of garlic, peeled and left whole
2 tablespoons mint leaves
2 tablespoons olive oil
75g medium oats
75g jumbo porridge oats
Dash of Tabasco
2teaspoons Tamari
2 tablespoons sun-dried tomatoes from a jar, drained of excess oil and minced
Handful of parsley, minced
Salt and pepper to taste
Cornmeal flour for rolling
Sunflower oil for shallow frying
Method
Preheat oven to Gas mark 6. Cook the red lentils with the stock until soft. My lentils absorbed all the stock, but if yours doesn’t drain and set aside. Roast the olives, leeks garlic and sage leaves in the olive oil for 20 minutes of until soft. Blend the roasted vegetables, mint and the sun dried tomatoes in a food processor to form a rough paste consistency. Place the oatmeal and oats on a baking tray in the pre-heated oven and toast for 7 minutes until golden. Mix together the roasted vegetables, cooked red lentils and toasted oat. Season well. Shape into 8 sausages. Lightly rolling cornmeal and chill in the fridge. Shallow fry in sunflower oil until crisp and lightly browned. Serve as part of a veggie breakfast or with mash and gravy. Adapted from Demuths Green Seasons.
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