I love homemade burgers and sausages, they're so easy to make and much nicer than those bland frozen lumps sold in supermarkets, although I do admit to resorting to them from time to time when my boys are hungry, craving burgers (or sausages) and I'm short of time. I just leave them to get on with it and finish what I'm doing. I'm sad to say Graham's skills in the kitchen are basic and Cooper has gone off the idea of cooking, although he does love to bake.
I make burgers more than sausages, I don't know why as they are made exactly the same way, the only difference is the shape.
I served these puy lentil and mushroom sausages in finger rolls with salad leaves, cucumber, wholegrain mustard and ketchup. My boys loved them, especially my husband, whom I caught mid bite (see above).
What do you top your sausages with?
Do you like the traditional mustard and ketchup or something fancier?
The main ingredients of these homemade vegan sausages are ready-to-eat puy lentils (I always have some in my store cupboard), mushrooms, sundried tomatoes and roasted peanuts.
Onion, garlic and mushrooms are cooked in a little oil, seasoned, then whizzed to a paste. After that, it's just a case of mixing all the ingredients together in a bowl, shaping them into sausages, then chilling or freezing them until you're ready to cook them.
I told you they are quick and easy to make.
Homemade Puy Lentil and Mushroom Vegan Sausages
A really simple and quick recipe for the most satisfying and delicious vegan sausages. Chill them until you need them, they happily sit in the fridge for 2-3 days or freeze them and always have a quick meal to hand.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 2 large flat cap mushrooms sliced
- a good grinding of black pepper
- 250g ready-to-eat puy lentils
- 2 large sundried tomatoes, finely chopped
- 135g porridge oats
- 170g roasted and salted peanuts, roughly chopped
- 1 tsp ground cayenne pepper
- 2 tsp ground cumin
1. Saute the onion and garlic in the olive oil until soft, then add the mushrooms and cook until they are tender and juicy. Season with black pepper. Whizz in a food processor, blender or with a stick blender into a fine chop or paste.2. In a large bowl combine all of the ingredients, mix well with a wooden spoon, then take scoops of the mixture and shape into sausages. You should get 6 good sized sausages out of this mixture.3. Pop the sausages in the fridge for at least 30 minutes to chill. This will help them to hold their shape while cooking. If you are in a rush you could try cooking them straight away, but they may not hold their shape as well. A burger shape is better when you want to cook straight away.4. Cook in a frying pan with a little oil until browned and crunchy on the outside and cooked all the way through. You can also cook these in the oven for about 20 minutes, if you prefer.5. Serve with on a finger roll with salad, mustard and ketchup or for a more substantial meal with mash and gravy. Or why not cook some up on a Sunday morning as part of a cooked breakfast?6. Enjoy!
Yield: Makes 6-8 sausages
A few more homemade veggie sausages and burgers:
|Mushroom and Lentil Sliders|
Black Bean and Carrot Sausages - Tinned Tomatoes
Vegetarian Hot Dogs - Baked In
Glamorgan Sausages - BBC Food
Cajun Black Bean and Sweet Potato Burgers - Tinned Tomatoes
Lentil, Courgette and Thyme Burgers - Tinned Tomatoes
Mushroom and Lentil Sliders - Tinned Tomatoes
Easy Chickpea and Coriander Patties - Tinned Tomatoes
Mushroom and Halloumi Burgers - Tinned Tomatoes
Smoked Chilli Bean Burgers - Tinned Tomatoes
Chocolate Bean Burgers - Tin and Thyme
Sweet Potato and Butter Bean Burgers - Munchies and Munchkins
Carrot, Coriander and Chickpea Burgers - Supper in the Suburbs
Need more inspiration?
Follow my Burger Love Pinterest board.