Vegetarian sausages

Someone, I have an idea it was ghoti, suggested that leeks make good skins for vegetarian sausages. So, I used the outer few layers of a leek to make a few just now.

I carefully separated the skins, rinsed them, and put them in some just off-boiling water to soften a little

I tied off one end with string, filled them with filling and a teaspoon, and then tied off the other end.

I fried them in shallow sunflower oil and drained them on some kitchen roll.

Filling: fry chopped leek, add dried soya mince and couscous, some stock, dill, thyme, and tomato puree. let cool a bit, beat in an egg, thicken with coarse cornmeal. This was all made up as I went along, I think I'd put more spicy stuff in next time, and I'd like to try something seitan-based.

They seemed to work quite well.