No waste veggie sausage and mash

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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5 from 5 votes

No waste veggie sausage and mash

Delicious veggie sausages accompanied by roasted cauliflower greens, potato skin crisps, potato and cauliflower heart mash.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Burgers and sandwiches

Diet: Vegetarian

Keyword: no waste, sausage and mash, vegetarian

Calories: 1495kcal

Author: Emily Leary

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!

Video

Nutrition

Calories: 1495kcal | Carbohydrates: 174g | Protein: 42g | Fat: 74g | Saturated Fat: 47g | Cholesterol: 260mg | Sodium: 1391mg | Potassium: 3750mg | Fiber: 25g | Sugar: 15g | Vitamin A: 4410IU | Vitamin C: 160.2mg | Calcium: 535mg | Iron: 30.5mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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