Amazing tasty sausages everyone will love and want again
Sausages or nossages? Even those meat-eaters will definitely love the flavours in these amazing tasty sausages and ask for them again! This is not a meaty sausage, but instead it is packed with chickpeas, vegetables and delicious spices. These are versatile enough to customise them to either what you have in, or what flavours you enjoy. I would serve them in bread stuffed with salad and sauce, as part of a roast dinner, or even with a side of chips.
I’ve always loved trying different sausages as you can eat them hot, or cold, eat them with fresh crusty bread and houmous for a picnic (ooo, we can have picnics again soon)! and chopped salad. Yum! I already have a sausage recipe here but this week I decided to make a new recipe which is nut free but still as tasty!
The Sausage Recipe
The recipe starts with fresh vegetables – I used leek, mushrooms and spinach, but you could easily substitute these for any veg which are generally still whole when cooked (such as onion, peas, sweetcorn, peppers). The ingredient which binds these together is a chickpea puree, made by blending a tin of chickpeas. Other ingredients include nutritional yeast (you could sub a hard cheese) and paprika, garlic granules, cumin powder, black pepper, rosemary and sage. The final ingredient you need is oats (use gluten free if needed) to ensure these stay in one piece and add a bit of extra texture.
Vegetables and chickpeas with a range of spices made into sausages.
- oil of choice / non stick pan
- 1 medium leek (washed and chopped)
- 250 g mushrooms (I used chestnut mushrooms)
- 1 large handful baby spinach (rinsed with water still visible on leaves)
- 1 x 400g tin chickpeas and liquid
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 teaspoon cumin powder
- 2 tablespoons nutritional yeast (or sub grated hard cheese)
- 1/2 teaspoon black pepper
- 30 g porridge oats (approx 5 tablespoons)
- pinch rosemary
- pinch sage
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In a large deep pan heat your oil of choice then cook the leek until starting to wilt and change colour. Add the mushrooms and continue to cook until they start to brown. Add the spinach and stir through until starting to wilt. Turn the heat off.
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Put the whole contents of the chickpea tin (peas & aquafaba) in a blender / food processor. Add the paprika, garlic and cumin. Blend until smooth.
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Add the chickpea puree to the vegetables, mix together, then put the heat on medium and allow to cook for 2-3 minutes.
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Stir in the nutritional yeast and the black pepper and cook until the mixture starts to become a bit thicker. Sprinkle the oats over and mix in well. Reduce the heat to low.
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Do a taste test, then add the rosemary and sage to your liking. If you feel the need to add salt, please add now. Ensure everything is mixed together fully then allow the mixture to thicken enough to form a cohesive ball.
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Prepare a baking tray or a non stick pan ready for cooking the sausages. I cooked each sausage in a pan first to give them colour, then finished them off in the oven.
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Allow the mixture to cool so you can handle it safely, then divide the mixture into 6-8 pieces (I made 7). Using slightly wet hands, roll each piece into a sausage shape and set aside. Repeat until you have made all your sausages. If you use wet hands, you can make the outsides smoother and more uniform in shape.
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Either, fry the sausages in a pan or bake in a medium oven for 15-20 minutes (or start in a pan, then transfer to the oven).
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Enjoy!
Have a look at each stage below to visualise how easy these are to make!
What do I need?
You can (as with most of my recipes), make these as easy or complicated as you wish! I have created this recipe to make these suitable for baking (less fat), but of course, you can fry them if you wish.
If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
You can serve these tasty sausages so many ways! I served these in bread with coleslaw, fried onions, fresh tomatoes, a drizzle of yogurt and a side of sweet potato fries. I also had some with roast potatoes, leeks in cheese sauce, vegetables and gravy. Oh, and I might even have eaten one straight from the fridge as it was looking at me!
Storage
These do store quite well, either in the fridge for up to five days or in the freezer for up to three months. If freezing, portion or separate with greaseproof paper, label and freeze. To reheat you can pop them in the oven for 10-15 minutes on a medium heat, or put them on a low heat in a pan.
Sharing
I hope you make these delicious sausages and see how great (& versatile) plant based sausages are! I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of these! Do you have any other ideas? How about a spicy version with chilli powder or chilli flakes? Or go colourful and make a beetroot sausage? What will you serve your sausages with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
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I hope to speak with you soon
Laurena x