Healthy Vegan - Very Easy Chestnut Bangers - Sausages

Sausages - vegan, vegetarian or meat-based are not the easiest to photograph, unless of course you drown them in thick muddy gravy, but I couldn't be bothered to do that - so here are my Chestnut Bangers - exposed and naked!

 What's good about them though, my timing in making them - perfect for the Festive Season and for your vegetarian and/or vegan guests and even those who have a gluten intolerance.  
I was inspired to make these Chestnut Bangers whilst flicking through Denis Cotters For the Love of Food and I was reminded of Lucy's vegetarian breakfast sausages made with vacuum packed pre-cooked chestnuts,  tofu and cheddar cheese.  I also have a vegan recipe by Rose Elliot from her Vegetarian Christmas Cookbook.  Both recipes are straight-forward to make, I know this as I have made them both in the past, but I had an idea how to make a much more easier recipe relying on a couple of ingredients knocking around in my kitchen cupboard. 
I was determined to cook with my tin of Merchant Gourmet Chestnut Puree that's been sitting in my kitchen cupboard for a couple of years (and yes, its still in date) and Savoury Nut Roast.  I am already a fan, however this time round I wanted to do something different with it - make Chestnut Bangers. Half were frozen and half were shallow fried in a little oil over three days for brunch and evening meals.  
For those of you who read my blog regular, will know that I mostly cook from scratch and rarely do this kind of cooking, but I was pleased with the result. D was non- fussed about the Chestnut Bangers, but that is because he is not big on Nut Roasts.  Pssst I better stay quite about his Christmas Eve dinner - I am cooking.  He is doing Christmas Roast Dinner. 

Chestnut Bangers
Makes 12
Ingredients
400grams - 415g Merchant Gourmet Chestnut Puree
340grams Savoury Nut Roast
1 teaspoon fresh thyme leave
Black Pepper to taste
Method
In a large bowl, mash the chestnut puree, then stir in the Nut Roast, thyme and a good grinding of black pepper and combine well.  
Allow the mixture to sit for 20 - 30 minutes, then shape them into 12 even size sausages.    
Refrigerate. 
When ready to eat, heat a little oil in frying pan and shallow fry. Serve immediately.
Can be frozen and no need to defrost when cooking.

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