Spinach sausages recipe

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 the 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!


Makes: 8
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


  1. Preheat the oven to 200˚C / 400˚F / gas mark 6.
  2. Blitz all the ingredients in a food processor, except for the spinach, for a minute or two until smooth paste forms.
  3. Stir in the spinach.
  4. Divide the mixture into 8 roughly even-sized pieces and mould each piece into a sausage shape.
  5. Cook in the oven for 15 minutes, turning halfway.

Nutritional Information
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!



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