Veggie Sausages with Root Vegetable & Chickpea Mash

Method

1. Fry the onion and garlic over a medium heat in some olive oil until softened. Then add the fennel seed and fry for another minute until fragrant, add the tomato past and continue to cook until the oil separates from the mixture a little.
2. Place all the sausage ingredients, including the onion mixture in a blender and pulse until combined, but not completely smooth. Leave to rest for 30 minutes.
3. Cut 6 to 8 squares of baking paper (depending on how many sausages you are making) roughly 15 to 20 cm wide.
4. Divide the sausage mixture into 6 to 8 portions. Place one potion in the middle of each paper in a rough sausage shape. Fold the paper back over the mixture and firmly pull back to create a tightly wrapped sausage. Twist the ends to close. Then wrap this sausage in tin foil. Repeat with all the portions.
5. Place a steaming basket over boiling water, add your wrapped sausages and steam for 30 minutes.
6. Meanwhile, boil your root veg until soft. Drain and combine with the chickpeas and goats cheese (if using). Mash until a desired texture, add the water from cooking the chickpeas to loosen the mixture.
7. Once the sausages are cooked, remove from the steamer and leave until cool enough to handle before unwrapping.
8. Heat oil in a frying pan and fry the sausages until brown and crisp.
9. Plate up and serve with sauerkraut or kimchi and any other condiments you like.