These homemade Vegetarian Sausages are firm & crisp on the outside & packed full of flavour on the inside.
When you walk into a supermarket the range of vegetarian sausages is expanding but look closer at the pack and there are quite a few unnecessary added extras which quite simply aren't needed. These homemade Vegetarian Sausages are packed full of tasty natural ingredients which deliver on flavour.
These vegetarian sausage casings make it super easy to make sausages at home. With a bit of TLC and practice you can make excellent vegetarian sausages.
INGREDIENTS
2 large onions
200g shredded cabbage
1 large head of broccoli
200 g Brussels sprouts (or anything you like really)
CASINGS
METHOD
1. To start with bake 4 large potatoes for 45 minutes or until soft.
2. Boil the raw vegetables together in a large pan of salted boiling water for 15 to 20 minutes until they are all cooked through thoroughly.
3. Drain vegetables and fry with a bit of olive oil for 5 minutes to mix in the flavours.
4. Once the frying is done, pulse all the vegetables together in a food processor.
5. Take the soft Baked potatoes out of the oven to then mix them in with the vegetables in the food processor.
6. Pulse again until it becomes a thick paste.
7. Season the mix with salt and pepper to your liking.
8. Once you are happy with the flavour of your mixture, fill the sausage filler.
9. Slide a piece of casing onto the sausage nozzle.
10. The filling will draw the skin off as it fills.
11. Knot the ends and link the sausage into lengths by pinching and twisting.
12. Once linked bake these sausages in the oven for 40 minutes at 150ºC, 300ºF, Gas 1 - 2.
Weschenfelder Top Tip - Keep these skins as free from water as possible. If you would prefer a browner sausage after 40 minutes in the oven then lightly fry in some olive or coconut oil.