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| Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits. |
Making your own veggie sausages is surprisingly simple and quick, a great way to avoid ultra-processed meat alternatives full of undesirable preservatives, colourings and flavourings.
This recipe is gluten-free too. Many meat and meat-free sausages use breadcrumbs or wheat flour but here we use pulse flour, always a great alternative to cereal flour in baking and cooking. These sausages are full of good nutrients too, each serving containing 25g of protein.
They’re flavoured like traditional sausages with herbs like sage, thyme, rosemary and fennel, but you can easily swap these out for different seasonings. Try chilli and paprika, harissa or honey and mustard. Once steamed, the sausages can be frozen or kept in the fridge to be eaten later. You could also replace the chickpeas and marrowfat pea flour any of our other pulses and pulse flours.
Serves 4
IngredientsFor the veggie sausages:
For the chickpea & root mash:
To serve:
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Method
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A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
