The crisp on the outside, soft and juicy on the inside sausages are made from cauliflower florets, breadcrumbs, paprika and a little ketchup. The mash is made from fluffy potatoes and cauliflower heart.
The potato skins are baked as ‘chips’ to form delightfully crisp little treats. And not even the cauliflower leaves go to waste, they’re roasted to crisp perfection.
While I’m always working to improve the sustainability of my cooking, I – like everyone – have been known to let food go to waste. To hero all the food that all too often goes in the trash, I’ve created this food-waste-fighting take on sausages and mash.
Here’s how to make these delicious veggie sausages and mash.
Ingredients
For the vegetarian sausages
- 1 medium cauliflower, florets roughly chopped – keep the leaves and root!
- 1 tsp paprika
- 1 spring onion, sliced
- 1 tbsp ketchup
- 10g (0.3 oz) fresh parsley, roughly chopped leaves and stalks
- 100g (3.5 oz) fresh white breadcrumbs
- 1 egg
- Spray oil
For the potato and cauliflower root mash
- 700g (24.5 oz) potatoes, peeled and roughly chopped – keep the peel
- The root from your cauliflower
- 3 tbsp soft butter
- 50-100ml (1.7 – 3.4 floz) milk
- 10g (0.3 oz) fresh parsley, roughly chopped leaves and stalks
For the potato peel crisps
- The skins from your potatoes
- 1 tbsp vegetable oil
- Salt and pepper
For the roasted cauliflower greens
- The leaves from your cauliflower
- 1 tbsp vegetable oil
- Salt and pepper
Instructions
For the potato peel crisps
Put the peel onto a greaseproof tray with the oil, salt and pepper.
Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.
To make the potato and cauliflower root mash
Slice the cauliflower into florets, leaves and heart.
Pop the potatoes and cauliflower hearts into a large pan, cover with water and boil for 20 minutes until soft.
Drain.
Pick out the cauliflower hearts, mash the potatoes well, then add the butter, milk, salt and pepper and mash again.
Chop the soft, juicy pieces of cauliflower heart and add back into the mash.
Add the parsley and mix well.
To make the roasted cauliflower greens
Put the peel onto a greaseproof tray with the oil, salt and pepper.
Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.
To make the vegetarian sausages
Preheat the oven to 220C/430F (200C/390F fan).
In a food processor add the cauliflower florets, paprika, and spring onions and blitz to a fine crumb.
Add the ketchup, parsley and breadcrumbs and blitz again.
Tip the sausage mix into a bowl and stir in the egg.
Pick up the mix in 50g lumps and roll into sausage shapes – you should get ten in all.
Place the sausages on a greaseproof baking tray.
Spray well with oil, roll over and spray again so that they’re coated on all sides.
Bake for 25-20 minutes until they’re a deep reddish-golden-brown.
Serve the mash, cauliflower greens, sausages, and crisps on to plates! Don’t forget to add a good dollop of ketchup to dip your sausages into!
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No waste veggie sausage and mash
Ingredients
For the vegetarian sausages
- 1 medium cauliflower florets roughly chopped – keep the leaves and root!
- 1 tsp paprika
- 1 spring onion sliced
- 1 tbsp ketchup
- 10 g (0.35 oz) fresh parsley roughly chopped leaves and stalks
- 100 g (3.53 oz) fresh white breadcrumbs
- 1 egg
- Spray oil
For the potato and cauliflower root mash
- 700 g (1.54 lb) potatoes peeled and roughly chopped – keep the peel
- The root from your cauliflower
- 3 tbsp soft butter
- 50-100 ml (1.69 floz) milk
- 10 g (0.35 oz) fresh parsley roughly chopped leaves and stalks
For the potato peel crisps
- The skins from your potatoes
- 1 tbsp vegetable oil
- Salt and pepper
For the roasted cauliflower greens
- The leaves from your cauliflower
- 1 tbsp vegetable oil
- Salt and pepper
Instructions
For the potato peel crisps
- Put the peel onto a greaseproof tray with the oil, salt and pepper.
- Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.
To make the potato and cauliflower root mash
- Slice the cauliflower into florets, leaves and heart.
- Pop the potatoes and cauliflower hearts into a large pan, cover with water and boil for 20 minutes until soft.
- Drain.
- Pick out the cauliflower hearts, mash the potatoes well, then add the butter, milk, salt and pepper and mash again.
- Chop the soft, juicy pieces of cauliflower heart and add back into the mash.
- Add the parsley and mix well.
To make the roasted cauliflower greens
- Put the peel onto a greaseproof tray with the oil, salt and pepper.
- Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.
To make the vegetarian sausages
- Preheat the oven to 220C/430F (200C/390F fan).
- In a food processor add the cauliflower florets, paprika, and spring onions and blitz to a fine crumb.
- Add the ketchup, parsley and breadcrumbs and blitz again.
- Tip the sausage mix into a bowl and stir in the egg.
- Pick up the mix in 50g lumps and roll into sausage shapes – you should get ten in all.
- Place the sausages on a greaseproof baking tray.
- Spray well with oil, roll over and spray again so that they’re coated on all sides.
- Bake for 25-20 minutes until they’re a deep reddish-golden-brown.
- Serve the mash, cauliflower greens, sausages, and crisps on to plates!
- Don’t forget to add a good dollop of ketchup to dip your sausages into!
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More vegetarian recipes to try
If you liked this veggie sausage and mash recipe, why not try these veggie pizza roll ups or my BBQ chickpea summer wraps?
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WhatLauraLoves says
These are perfect- I love that they ensure nothing goes to waste! Can’t beat a bit of mash either. I’m dairy intolerant and make mine with oat milk- super creamy! xxx