1 Line an 18cm x 26cm shallow tin with biodegradable clingfilm so that it comes over all of the sides. Set aside.
2 In a medium bowl, mash the black-eyed beans and kidney beans with the oil.
Stir in the chopped shallots, nutmeg, mace, coriander and stock powder and season with salt and black pepper to taste.
Add the breadcrumbs and flax seed egg and mix thoroughly with your hands, squeezing the mixture together to make it as compact as possible.
3 Scoop the mixture into the tin.
With the back of a spoon press it down evenly and firmly into the sides and edges and then cover with the overhanging clingfilm.
Place in the fridge for 1-2 hours.
4 Remove the mixture from the fridge, turn it out of the tin and cut into large square slices, having removed and recycled the clingfilm.
5 In a large frying pan, heat a little oil on medium heat and shallow fry the sausage slices for 5-6 minutes on each side or until golden brown and cooked through.
Alternatively, bake in a preheated oven at 180C/Gas Mark 4 for 20-25 minutes, turning once halfway through, until browned and crisp on the outsides.
6 Serve in a morning roll with tomato ketchup or a leafy green side salad.
• The Scottish Vegan Cookbook by Jackie Jones is out now, £16.99, Birlinn 
