No Waste Veggie Sausage and Mash Recipe

Ingredients

• 1 medium cauliflower (florets roughly chopped – keep the leaves and root!)
• 1 tsp paprika
• 1 spring onion (sliced)
• 1 tbsp ketchup
• 10 g fresh parsley (roughly chopped leaves and stalks)
• 100 g fresh white breadcrumbs
• 1 medium free range eggs
• spray oil
• 700 g potatoes (peeled and roughly chopped – keep the peel)
• The root from your cauliflower
• 3 tbsp salted butter (softened)
• 50-100 ml whole milk
• 10 g fresh parsley (roughly chopped leaves and stalks)
• The skins from your potatoes
• 1 tbsp vegetable oil (canola oil)
• salt and black pepper
• The leaves from your cauliflower
• 1 tbsp vegetable oil (canola oil)
• salt and black pepper

Instructions

1. 1

   --- For the potato peel crisps ---

2. 2

   Put the peel onto a greaseproof tray with the oil, salt and pepper.

3. 3

   Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.

4. 4

   --- To make the potato and cauliflower root mash ---

5. 5

   Slice the cauliflower into florets, leaves and heart.

6. 6

   Pop the potatoes and cauliflower hearts into a large pan, cover with water and boil for 20 minutes until soft.

7. 7

   Drain.

8. 8

   Pick out the cauliflower hearts, mash the potatoes well, then add the butter, milk, salt and pepper and mash again.

9. 9

   Chop the soft, juicy pieces of cauliflower heart and add back into the mash.

10. 10

    Add the parsley and mix well.

11. 11

    --- To make the roasted cauliflower greens ---

12. 12

    Put the peel onto a greaseproof tray with the oil, salt and pepper.

13. 13

    Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.

14. 14

    --- To make the vegetarian sausages ---

15. 15

    Preheat the oven to 220C/430F (200C/390F fan).

16. 16

    In a food processor add the cauliflower florets, paprika, and spring onions and blitz to a fine crumb.

17. 17

    Add the ketchup, parsley and breadcrumbs and blitz again.

18. 18

    Tip the sausage mix into a bowl and stir in the egg.

19. 19

    Pick up the mix in 50g lumps and roll into sausage shapes – you should get ten in all.

20. 20

    Place the sausages on a greaseproof baking tray.

21. 21

    Spray well with oil, roll over and spray again so that they’re coated on all sides.

22. 22

    Bake for 25-20 minutes until they’re a deep reddish-golden-brown.

23. 23

    Serve the mash, cauliflower greens, sausages, and crisps on to plates!

24. 24

    Don’t forget to add a good dollop of ketchup to dip your sausages into!