400 g cooked chestnuts (pre- cooked, vacuum-packed ones)
250 g firm tofu, mashed
1 onion, grated
2½ tsp sage, finely chopped
1 tsp rosemary or thyme, finely chopped
125 g strong cheddar or vegetarian cheddar, grated
1 tbsp soy sauce
½ lemon, juiced
½ tsp chilli powder
1 egg, beaten
200- 250 g fresh breadcrumbs
butter and/or olive oil, for frying
FOR THE SPICED TOMATO CHUTNEY
2 onions, finely chopped
2 garlic cloves, crushed
2 red capsicum, deseeded and chopped
1 red chilli, chopped
1 kg tomatoes, chopped
450 ml white wine vinegar
350 g soft brown sugar
100 g raisins
2 tsp black mustard seeds
2 tsp black onion seeds (also known as kalongi or nigella)
2 tsp smoked paprika
1 cinnamon stick
- To make the sausages, whizz the chestnuts in a food processor to fine crumbs. Tip into a large bowl, add the rest of the ingredients, except the breadcrumbs and oil, and mix well to combine. Then add enough of the breadcrumbs to make a firm consistency.
- Form into sausage shapes, then transfer to the freezer. The best way to do this is to put the sausages into freezer bags between sheets of baking paper so that they don’t stick together. Freeze for at least 2 hrs.
- To make the tomato chutney, put all the ingredients in a large pan and stir well. Bring the mix slowly to the boil, reduce the heat then simmer for 1 hr-1 hr 20 mins, stirring occasionally until it has thickened and looks like jam.
- Remove from the heat and allow to cool a little before removing the cinnamon stick. Carefully spoon the chutney into hot sterilised jars, screw the lids on and leave to cool. The chutney can be made in advance or you can eat it right away with the sausages.
- When you are ready to eat the sausages, heat a little butter or olive oil or a mix of both in a frying pan. Remove the sausages from the freezer and cook for 5-7 mins, turning until they are brown all over and hot through. Serve with a generous dollop of tomato chutney and some scrambled eggs on toast.