Bean Sausage

The potato waffle is a particular scourge of the university age Briton. I think we've got them in one sort of another here - maybe tater tots are the same kind of thing? In any case, the particular attraction of the waffle seemed to be it's crispy once frozen exterior, which surrounded a soft, creamy filling of potatoes. It was that contrast, I think, that hooked people, and I've got to admit that a plateful of potato waffles laced with generous drippings of cold ketchup was an occasional late night snack.

The bean sausage I describe here provides the same contrasting sensations. I think it's great.

Anyway, if you want to use dried beans, just soak them overnight and cook them until quite soft the next morning. Otherwise, open a tin of cannelinis - it'll do perfectly well for for a quick snack. Once the beans are ready, mash them with some chopped garlic in either a food processor or by hand. Add enough egg until you have a stiffish paste that can be formed into a sausage, salt, pepper, red pepper flakes, and some good parmesan cheese if you have it. Form into the aforementioned sausage, dip in flour, then egg, then roll in breadcrumbs. Deep fry in oil until golden brown, drain, and then eat quickly with lemon and giant generous gobs of mayo.