This is a quick and easy recipe, perfect for a weekend barbecue, made all the more so by using Suma’s wonderful vegetarian sausage mix as a base, with a few additions to make it a little more ‘interesting’ for that veggie sausage fix. The apricots work really well with the mix, especially with some good, rich balsamic vinegar added. I enjoy them with aubergine parmisan (as shown in the picture), but they would be great with a crisp green salad, or new potatoes and roasted veg.
1/2 packet of Suma veggie sausage mix (made up to the packet instructions, with 25mls extra water)
2 table spoons of chia seeds
100g chopped apricots
1 table spoon olive oil
1 table spoon balsamic vinegar
1 tsp smoked garlic granules (I use the Little Smokehouse)
Make up the sausage mix stir together and add all the other ingredients, mix thoroughly and leave to absorb the moisture.
The mixture will be soft and pliable.
Place in the fridge for 30 minutes, or overnight for cooking the next day.
Roll out sausage or rissoles in your hand and set aside ready to cook.
Place on the barbecue and cook until roasted.
(Alternatively lightly fry in a frying pan.)
Enjoy with a crisp green salad, or side of your choice!