Recipe of the Week – 11th February 2013 – Paul’s Beany Bangers


This is a variation on a recipe I was given by the landlord of a bed and breakfast we were staying at some years ago in North Norfolk. His enthusiasm rubbed off and I can see why – to me these are preferable to most ready-made vegetarian sausages. My children ate the ones in this picture within a day!

Makes approx 12 sausages


100g salted peanuts, rinsed and drained
400g tin baked beans (incl. sauce)
1 egg (omit for vegan option)
4tbs flour plus some for rolling and dusting
1 large carrot, chopped
5 Weetabix (or similar brand)
2tsp Herbes de Provence or Mixed Herbs
Salt and pepper to taste
3tbs olive oil for shallow frying


1. Mix all of the ingredients together in a food processor (except 2tbs of the oil) until a smooth
2. Shape the mixture on a floured board into sausages and roll in flour to coat evenly.
3. Shallow fry in the remaining oil for approximately 8 minutes, turning frequently. These can be eaten straight away, or can be chilled or frozen without losing texture.


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