It is possible to buy a variety of good quality ready-made vegan sausages and these certainly have their place. These homemade ones have two extra ingredients shop-bought ones don’t – individuality and love.

Ingredients

  • 400g/14oz can kidney beans, drained
  • 100g/10½oz mushrooms
  • 50g/1¾oz ground almonds
  • 1 garlic clove
  • 25g/1oz breadcrumbs
  • ½ tsp smoked paprika
  • ½ tsp fresh thyme (most fresh herbs will work)
  • Salt and pepper

Coating

  • 50g/1¾oz breadcrumbs
  • 1 tbsp olive oil to fry the sausages

      Method

      1. Place the sausage ingredients into a food processor and blend. The mixture should be quite thick. If too soft, add additional breadcrumbs.
      2. Shape the mixture into sausage shapes and coat in the breadcrumbs.
      3. Gently fry the sausages in a non-stick pan for 10 minutes, carefully turning to get an even, crispy exterior.

      Chef’s tip: These simple sausages are relatively soft in texture and not suitable for cooking on a BBQ. They can be prepared, shaped, then chilled before cooking. Other types of beans will work just as well. Kidney beans just add a little colour.

      For more great ‘Breakfast Ideas’, click here.

      Recipe details

      Serves: Makes 10 medium sausages

      Prep time: 0 hr

      10 mins

      Cook time: hr

      10 mins

      More recipes

      • 10 September 2020

        Borlotti Bean and Dill Pâté

      • 30 October 2013

        Oven Potatoes and Onion (or Leeks)