3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped
1 tbsp smoked paprika
2 tbsp brown miso paste
400g tin kidney beans, drained and rinsed
4 tbsp buckwheat (or plain) flour
1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour)
For the caramelised onions
2 tbsp olive oil
3 medium red onions, thinly sliced
1 tbsp balsamic vinegar
4 hot dog buns
small handful rocket leaves
To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more.
Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using).
Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns.
Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying.
When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over.
Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised.
To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste.
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