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 (1 ) 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 medium free range eggs
- 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 slightly salted butter softened
- 50-100 ml (1.69 floz) whole 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 (canola oil)
- Salt and pepper
For the roasted cauliflower greens
- The leaves from your cauliflower
- 1 tbsp vegetable oil (canola oil)
- Salt and pepper
Equipment
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!
Are you thinking of trying no waste recipe this at home?
Print this no waste vegetarian sausage and mash recipe
If you’d like to print this no waste veggie sausage and mash recipe to try later, just hit the grey PRINT button on the recipe card below.
No Waste Veggie Sausage and Mash
Ingredients
For the vegetarian sausages
- 1 medium (1 ) 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 medium free range eggs
- 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 slightly salted butter softened
- 50-100 ml (1.69 floz) whole 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 (canola oil)
- Salt and pepper
For the roasted cauliflower greens
- The leaves from your cauliflower
- 1 tbsp vegetable oil (canola 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
Pin this no waste vegetarian sausage and mash
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?
6 FUN recipes to make with kids - a FREE family baking eBook!
Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!
Anosa says
Wow, what a great way to experiment on food. I would definitely try this. I'll print the recipe already so I can get ready for this.
Ting says
These look good and sound easy to make! I will have to give them a go.
Sally Akins says
This all looks really delicious - even as a meat eater, I love a good veggie sausage. I'm really lusting after those potato skin crisps though...
Laura H says
I'm a big fan of veggie sausages so I'd love these! You make it look so simple though and I bet I wouldn't manage to make them look so neat xD
Rebecca Smith says
This looks delicious! My son is very picky with veggies but loves veggie sausages so will definitely be getting him to try this!
Rhian Westbury says
I love having the skins in mash as it gives them a crispy edge x
Ana De- Jesus says
Ooh I love the look of these veggie sausages and mash especially because I am a vegetarian as well! I like the idea of using cauliflower.
Angela Ricardo Bethea says
Since I have been diagnosed gestational diabetes I had to modify my meals and diet. This is absolutely brilliant --- and perfect timing for me.
Sarah Bailey says
Now I would never have thought of making my own veggie sausages, I mean how delicious do they sound! I need to give this a try myself I think.
Joscelyn Booker says
Look delicious! I'll try it next weekend :)
Thanks for your share, Hellmann’s