Potato, pea and spinach sausages

We both have the day off work today so thought it would be fun to make something interesting for breakfast. Sausages are a great treat breakfast, but there really aren’t many vegan gluten free options around!

So we thought we’d have a go at making some using the sort of ingredients we usually have to hand. The sausages are super easy to make, and quick too if you have ready cooked potatoes. We used leftover baked potatoes which were perfect!

Including the potato skin in the mixture really does make a difference to the flavour, and the blend of seasonings worked really well.

The sausages turned out beautifully, we baked them until golden along with some mushrooms, and had a very happy breakfast!

And there’s some leftover for tomorrow morning too…

Potato, pea and spinach sausages (with roasted mushrooms!)

Potato, pea and spinach sausages (with roasted mushrooms!)

makes 6

75 g frozen peas

50 g frozen spinach

10 g parsley, chopped

400 g cooked potato, with skins, finely chopped

2 tbsp nutritional yeast

3/4 tsp mustard powder

a pinch of fennel powder

1/4 tsp mixed dried herbs

a large pinch each of salt and pepper

2 tbsp oil

Potatoes and parsley waiting to be chopped

Potatoes and parsley waiting to be chopped

Preheat the oven to fan 180 c. Defrost the vegetables, we used the microwave. When the spinach has cooled a little, squeeze out any excess water. Next mix all of the ingredients, apart from the oil, together well. Slosh the oil onto a tray and pop it in the oven for a few minutes to heat through. Shape the mixture into 6 sausages and roll carefully in the hot oil. Bake for 20 minutes.

Sausages and mushrooms ready for the oven

Sausages and mushrooms ready for the oven

By A. and E.

6 thoughts on “Potato, pea and spinach sausages

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