After loving the homemade meatballs I recently made, I wanted to make sausages using the same technique of blending pulses. When first making this, I made the terrible mistake of blending the spinach in with the rest of ingredients. You probably already know, but spinach releases a lot of water when blended. So the result? Insanely watery, and an insane amount of flour to make it a manageable consistency again. I’d recommend stirring in your spinach!
Preparation time: 10 minutes
Cooking time: 15 minutes
- 400g can butter beans, rinsed
- 1 small onion
- 2 tbsp walnut butter
- 1 tsp soy sauce
- 1/4 tsp chilli flakes
- 1/2 tsp ground ginger
- 1 tsp mixed dried herbs
- 100g breadcrumbs
- 1 chia egg (1 tbsp of chia seeds mixed with 3 tbsp water)
- 50g spinach, roughly chopped
- Preheat the oven to 200˚C / 400˚F / gas mark 6.
- Blitz all the ingredients in a food processor, except for the spinach, for a minute or two until smooth paste forms.
- Stir in the spinach.
- Divide the mixture into 8 roughly even-sized pieces and mould each piece into a sausage shape.
- Cook in the oven for 15 minutes, turning halfway.
Each sausage approximately contains:
- Calories: 115 kcal
- Fat: 4.8g
- Carbohydrates: 12.6g
- Protein: 4.7g
I made a sausage sandwich with fried onion, mushroom and pepper, ketchup and coriander. It’s so colourful!