STUFFED SAUSAGES
These stuffed sausages are a really versatile meal. You can use vegetarian sausages if you like, otherwise go for a meaty option with either pork, beef or chicken sausages.
This meal was the first time I’ve tried vegetarian sausages… the packaging looked great, flavour sounded delicious (parmesan and red onion), all the ingredients seemed to be things I like, and they smelled really good while cooking. BUT, I can’t say I loved the taste. Royce wasn’t a fan either – he asked if I’d put bananas in the meal 😂
The version with pork sausages was much more to our liking, so this week’s ‘vegetarian’ recipe is more flexitarian! Choose according to your preferences. I think crumbed sausages might be quite a tasty option, if you feel like indulging.
I’ve chosen to serve this meal with veggies, but a nice fresh salad in the warmer months would be great too.
STUFFED SAUSAGES
These stuffed sausages are a really versatile meal. You can use vegetarian sausages if you like, otherwise go for a meaty option with either pork, beef or chicken sausages.
Ingredients
MASH
- 700 g potatoes (1lb 9oz)
- 1 Tbsp butter
- 1 Tbsp milk
- 100 g feta, divided (3.5oz)
- 60 g baby spinach (2.1oz)
SAUSAGES
- 1 tsp olive oil
- 6-10 sausages (vegetarian, pork, beef or chicken - you choose!)
VEGGIES
- 1/2 small wombok
- 1 small brown onion
- 250 g green beans (8.8oz)
- 1 Tbsp butter (optional)
- 2 tsp balsamic vinegar
- 1 tsp sugar
- 1/2 tsp garlic powder
TO SERVE
- 1/4 cup chutney or relish
Instructions
PREPARE POTATOES AND VEGGIES
Peel and roughly chop potatoes. Shred wombok and thinly slice onion. Trim ends off beans and place in a microwave-safe dish.
COOK POTATOES AND SAUSAGES
Place potatoes in a large saucepan, cover with water and bring to the boil. Cook for 20 minutes, until potatoes are fork-tender.
Meanwhile, heat oil in a large frying pan on medium- high. Add sausages. Pan fry until golden brown and cooked through (approximately 10 minutes). Remove from pan onto a chopping board.
COOK VEGGIES
Return pan to heat and add butter (you can skip this if there is enough oil left from sausages). Add onion and stir fry for 2 minutes. Add wombok, vinegar, sugar and garlic powder. Stir fry for 2 minutes, until wombok is just tender. Season with a little salt and pepper and reduce heat to very low to keep warm.
STUFF SAUSAGES
Turn oven on to grill setting. Drain potatoes well. Add butter and milk, mash until smooth. Stir in about two thirds of the crumbled feta and all of the spinach. Season to taste with salt and pepper.
Cut sausages down the centre, without cutting all the way through. Place on a large oven tray. Spoon mash onto sausages and crumble remaining feta over the top. Grill for a couple of minutes (watch carefully), until feta is golden and sausages are hot. Meanwhile, microwave beans for 2 minutes, until tender.
SERVE
Serve sausages with wombok, beans and a dollop of chutney or relish.
Recipe Notes
WINE MATCH: A Merlot.
GLUTEN-FREE OPTION: Use gluten-free sausages. Make sure chutney/relish is gluten-free.
INGREDIENT SWAPS / NOTES: Choose the right amount of sausages for your household - this is always a hard one to provide a quantity for! With 10 sausages, there will still be enough mash to top them (it just won’t be piled up as high). I like pork sausages best with this meal. Crumbed sausages would also work well. Feel free to use grated cheddar cheese in place of the feta. You could swap the wombok for green or red cabbage.
STORING AND REHEATING: Store individual portions in containers in the refrigerator and reheat in the microwave. Add chutney or relish just before serving.
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4 Comments
Great way to have sausages. The mashed potato on the top was delicious and three of the sausages filled my husband up without the veges, we had a salad instead. Great and simple way to eat sausages, we had beef and chilli so the mashed potato was a great spice leveller. Thanks again Josie.
Sounds perfect! Thanks so much for your feedback!
These were delicious! I used crumbed sausages as had never had them before and decided to give them ago, didn’t quite have all the ingredients so ended up with more of a colcannon style stuffing but oh my was it good! Thanks for great inspiration, that I never would have thought to have tried on my own, and a fantastic recipe!!!
That’s great to hear, Jaime! So pleased you enjoyed this meal (or a variation on it 😊) and that the crumbed sausages worked well too. Appreciate your kind feedback!