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Heat the olive oil in a frying pan over a medium heat. Sauté the onion, garlic and mushrooms until all the liquid has evaporated from the mushrooms. Once sautéed, transfer the mix from the pan to a bowl.
Add the walnuts to a food processor and blitz to a crumb. Add the Merchant Gourmet Puy lentils and sweet potato to the food processor and pulse 2-3 times to lightly break up the potato and lentils.
Add the walnuts, sweet potato and lentils to the bowl with the mushrooms, onion and garlic. Add the chipotle paste, paprika, oregano, tomato purée, balsamic vinegar, plain flour, breadcrumbs and seasoning. Mix well with a spatula. The sausage mix should be relatively dry but if your mixture feels too wet, add a little more flour or breadcrumbs.
Lightly flour your hands then form the mixture into 8-10 sausages.
Coat the BBQ shelf with a little oil to prevent the sausages from sticking. Grill the sausages for 7-8 minutes, turning them over carefully every now and then.
Serve the hotdogs in a roll with onions, peppers and condiments of your choice.