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No Waste Veggie Sausage and Mash Recipe
Delicious veggie sausages accompanied by roasted cauliflower greens, potato skin crisps, potato and cauliflower heart mash.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Burgers and sandwiches
Cuisine:
British
Diet:
Vegetarian
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
fresh parsley
roughly chopped leaves and stalks
100
g
fresh white breadcrumbs
1
medium free range eggs
spray oil
For the potato and cauliflower root mash
700
g
potatoes
peeled and roughly chopped – keep the peel
The root from your cauliflower
3
tbsp
slightly salted butter
softened
50-100
ml
whole milk
10
g
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 black pepper
For the roasted cauliflower greens
The leaves from your cauliflower
1
tbsp
vegetable oil (canola oil)
salt and black pepper
Metric
-
Ounces
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:
1495
kcal
|
Carbohydrates:
174
g
|
Protein:
42
g
|
Fat:
74
g
|
Saturated Fat:
47
g
|
Cholesterol:
260
mg
|
Sodium:
1391
mg
|
Potassium:
3750
mg
|
Fiber:
25
g
|
Sugar:
15
g
|
Vitamin A:
4410
IU
|
Vitamin C:
160.2
mg
|
Calcium:
535
mg
|
Iron:
30.5
mg
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