You probably know by now that I love making my own burgers, but I've never tried making sausages.Last month we stayed at the gorgeous Woodland Bay Hotel, outside Girvan on the West coast of Scotland.
We had a few days in log cabins in Comrie first, then moved to the Woodland Bay for 4 days bed and breakfast, as well as lots of splashing about and sandcastle building on the beach.
There were plenty of breakfast options on offer, but Graham and I couldn't resist the cooked breakfast.
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For breakfast I had:
- a poached egg
- a tattie scone
- a hash brown
- a veggie sausage
- tomatoes
- mushrooms
- baked beans
- toast
I couldn't eat this every day, in fact I rarely have breakfast, but it was a great treat on holiday. Graham had the same as me, but without the egg and Cooper enjoyed a big bowl of porridge followed by toast and honey.The only thing I didn't enjoy about the breakfast was the sausage, which was swiftly passed to Graham's plate. I knew then the time had come to make my own.
I went for carrots and black beans as the base for my sausages and spiced them up using piri piri and cumin. My favourite spice for burgers is Schwartz Cajun Spice, but a friend at work recommended the Piri Piri Spice, so I decided to try that and it worked well.
Like homemade burgers, homemade sausages have to be heavily spiced as a lot of the flavour is lost, so don't be alarmed by how much I use.
It was a gorgeous late Sunday morning breakfast.
The sausages were also suitable for Graham's vegan diet and they passed the Cooper test.
He didn't say "what is that?" or "I don't want that!", he just tucked in.
Not sure he wanted his photo taken though!
Do you ever have a cooked Sunday breakfast?
Carrot and Black Bean Sausages
An easy recipe for homemade veggie sausages spiced with piri piri and cumin.
Ingredients
- 150g carrots
- 400g tin of black beans
- 200g potato
- 50g porridge oats
- 3 tsp flax seeds (linseeds), optional
- 3 tsp wholegrain mustard
- 3 tsp piri piri spice
- 1 tsp ground cumin
- a good grinding of black pepper
Instructions
1. Boil or steam the potatoes until soft and mash.2. Grate the carrots. 3. In a large bowl combine all the ingredients and mix until well combined.4. Roll mixture into balls about the size of a golf ball or a little larger, then roll out into a sausage shapes.5. Chill in the fridge until you are ready to cook them. 6. To cook, either heat a little oil in a frying pan and cook until brown and crispy or pop in the oven for 15 to 20 minutes.7. These can be frozen.8. Enjoy!
Details
Total time: Yield: Makes 8 sausages
Disclosure: I recommended the Woodland Bay Hotel from my own experience and am not affiliated with them. I developed my recipe for Schwartz and received payment, but I am happy to recommend them anyway as I use their spice mixes regularly in my burgers. I was not expected to write a positive review and any opinions expressed are my own.
Great post - shop bought veggie sausages can be so bland can't they. We get through loads of them in our house, but i've never thought to make any myself. I'm definitely going to give this recipe a try because we're big fans of a substantial weekend breakfast!
ReplyDeleteYou are so right they can be bland and often too like meat for me.
DeleteWow, I could eat this for breakfast, lunch or dinner it looks superb:-) I was just recommending your site to my brother in law this weekend as son & his vegan girlfriend are staying for 2 weeks and panic had set in!
ReplyDeleteThanks for the recommendation Camilla, I hope they found inspiration.
DeleteOooh these look lovely! As you know I've made sausages a couple of times recently but I hadn't thought of using potato in them, great idea for a binder! I'm loving black beans at the moment too, pinning! :)
ReplyDeleteIt is a good binder when you aren't using egg. To be honest I would probably use egg if it wasn't for Graham and his vegan diet. Hmmmm, that has me thinking about flax eggs as a binder for sausages. I'll have to try that. Light bulb moment!
DeleteWell done for making your own, they must have tasted so good!
ReplyDeleteThey were really good and a nice texture too. Breakfast was much enjoyed!
Deletesounds like a great holiday (we have a comrie mug in our house because E's dad used to go there regularly to see a friend) and I love a good fry up especially if it has good sausages - yours looks delicious - I love home made sausages - you will have to try some of the steamed ones which keep their shape really well before being fried or grilled. I have made lots of sausages - the ones with chestnuts and couscous must still be among my favourite but I wish I made sausages more to experiment more with finding exactly what I love.
ReplyDeleteI'll have to go and investigate your recipes then Johanna. Thanks for the heads up :)
DeleteI've never found a decent tasting veggie sausage ready made, definitely bookmarking your sausages!
ReplyDeleteI hope you enjoy them Anne :)
DeleteThat looks tasty.
ReplyDeleteI've learned to put the sausages in cling film and boil them, too - when I've used a little gluten flour in them. I've done boil-first-then-bake/fry, and I've also just done a foil-wrapped bake. It helps them keep their shape. I find that really, really cracking in the pepper and spices does make a much, much better sausage.
I've not used flax in mine, but am going to try that now! It really is a good binder....
I know that flax egg idea was a bit of a eureka moment :)
DeleteBookmarked! These sound awesome. Bet they'd work really well as veggie burgers too :-) Thanks for sharing
ReplyDeleteThey probably would work well as burgers too Ruth. Good point! Glad you like them :)
DeleteThey DO make good veggie burgers! My girlfriend and I made them last night and they were GREAT! Didn't have any potatoes, so I subbed in a sweet radish.
DeleteYay! And good subsitution!
DeleteI loved a cooked brekkie on a Sunday! And I generally always make it vegetarian.
ReplyDeleteI'm intrigued by these sausages, especially the carrot, I think they'd sweet and spicy which is awesome. I agree that supermarket vegie sausages can be a bit hit and miss particularly with having too much sodium and such.
That's another good point Emma, too much salt in a lot of ready made sausages and burgers.
DeleteI am seriously a fan of using beans for sausages or burgers. I mostly use black eyed beans.
ReplyDeleteI'll have to try that Bintu :)
DeleteSweet, deep, spicy...perfect x
ReplyDeleteThanks Deena :)
DeleteGoing to be making these this week with chipotle paste rather than the peri-peri. :)
ReplyDeleteOh that sounds like a good plan. Let me know how they turn out.
DeleteJust found this recipe and really want to try it as good English style sausages, veggie or otherwise, are tough to find in France. Freezing half the batch would suit us, but would you recommend freezing at stage 5 or after stage 6?
ReplyDeleteI would probably cook them a little then let them cool before freezing.
ReplyDeleteI would probably cook them a little then let them cool before freezing.
ReplyDeletePerfect taste! I absolutely recommend this recipe for flavour.
ReplyDeleteJust for my preference I'd like to try something more for binding as mine lost their shape in the baking.
Ah yes they definitely hold their shape better when fried with a little oil. Chilling them before you cook them helps too. Glad you liked the flavour.
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