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Sausage, apple, parsley and parsnip rice salad

So here’s second recipe using our delicious sausage mix! This time the sausage is rolled into little balls and baked, before being combined with a lovely warm salad of brown rice with apple, parsley, and cubes of roasted parsnip and potato.

The mixture of flavours here with sweet roasted parsnip, nutty rice and tart apple works beautifully with the sage and spice in the sausage. They feel like very English flavours, and are lovely and comforting!

The sausage balls bake for quite a long time, but it’s worth it as they form a good crust on the outside. They can be frozen after baking (and cooling), and reheat very well, either in the oven or microwave. It’s great to have a few on hand for quick meals!

 

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Sausage, apple, parsley and parsnip rice salad

 

makes 4 servings


for the rice
200 g brown rice, rinsed
2 apples, peeled and diced
400 ml water
a pinch of salt
20 g parsley, stalks chopped finely and leaves roughly
for the vegetables
4 parsnips, peeled and diced
1 potato, diced
2 tbsp oil
salt and pepper
for the sausage balls
1 tsp gluten free yeast extract (the marmite type stuff)
100 ml hot water
400 g firm tofu (or 1 standard pack, usually 396 g for some reason)
80 g gluten free rusk
0.5 tsp ground allspice berries
0.25 tsp crushed caraway seeds, or a little less ground caraway
2 tsp dried sage
20 g tapioca starch
30 g coconut oil, melted (we melt it in the jar in the microwave for 30 seconds or so)
6 g salt


Preheat the oven to 200 degrees c.

First make the sausage balls. Dissolve the yeast extract in the hot water.

Next add the rusk, allspice, caraway, sage, salt and tapioca to a large bowl and mix together. Crumble in the tofu (no need to press it first), pour in the coconut oil, and then the water and yeast extract. Mix well and leave for 10 minutes to allow the rusk to soak up the water. I find it easiest to squodge it all together using my hands. You can use a food processor if you like.

Divide the mixture into 4 and then make 7 balls from each quarter, 28 in all.

Spray or drizzle the balls with a very little oil, and roast for 45 minutes. After they’ve been roasted the sausage balls can be cooled and frozen. They can then be warmed through in the oven for 10 minutes, or also in the microwave for a minute or two.

For this recipe, add the vegetables to the oven (same tray if it’s big enough) after the sausage balls have been in for 15 minutes.

Once the sausage balls are in the oven get the rice on to cook. Add the rice, apple and water to a rice cooker or saucepan and simmer for around half an hour (with a lid mostly on if using a saucepan), until the rice has absorbed the water and is tender, and the apple has softened into a sort of sauce.

Combine the rice with the parsley, then toss through the roasted veg, and top with the sausage balls.


By E.

6

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.