Veggie Sausages

Today I decided to try the Glamorgan Sausages which are featured in the new Slimming World Book “Food Glorious Food”

Click on the link above for original recipe, I added a pepper and used butter beans as had no cannelloni.
Next time I won’t ignore the step to chill for a few hours as they were very soft when cooking and I needed to put them into the oven to firm up a bit more.


2 x 400g cans butter beans, drained and rinsed
1 red onion, finely chopped
3 small carrots, peeled and grated
2 tsp dried mixed herbs
Good splash of Tabasco sauce
Low calorie cooking spray

For the ketchup

250g passata
1 tsp herbs de Provence (or used mixed herbs)
1 tbsp balsamic vinegar
1 tbsp sweetener
Salt and freshly ground black pepper


– For the sauce.Put the passata in a small saucepan with the balsamic vinegar, herbs and sweetener and season well. Bring to the boil then turn the heat to low, cover and simmer very gently for 4-5 minutes, stirring often. Set aside to cool.

– Meanwhile, pop the beans into a food processor with the onion, parsley, carrots, mixed herbs and Tabasco sauce. Season to taste and pulse to combine.

-Transfer the mixture to a mixing bowl, cover and chill for 3-4 hours (this will help the sausages hold their shape when you cook them).

– Divide the bean mixture into 12 equal portions and form each one into a sausage.

-Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat.

-Cook the sausages for 5-6 minutes or until lightly browned and crisp, turning occasionally. (You might need to do this in batches.)

– Serve the sausages hot with the tomato sauce, mashed potatoes (on an extra easy day) and your favourite vegetables.

Tip: This recipe is suitable for freezing


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