PBMF Sausage Recipe

His LordshipRecipes2 Comments

Sausage Recipe

These sausages taste as delicious as they look. It was very exciting for me to create this recipe, having been on a low-fat diet for decades, traditional sausages were off the menu. As a result, I’d not eaten sausages in about twenty years, until I made these! Very easy to put together (and cheap) with little preparation.

PBMF Sausages

INGREDIENTS
Tin of chick peas
Tin of kidney beans
Tin of butter beans
2 x Onions
Carton of mushrooms
Garlic powder
Tomato paste
Basil
Rosemary
Sage
Parsley
Oat flour
Plant sausage skin

WHAT YOU DO IS
1) Rinse the various beans (the sausages can be made by any or all of the above) and chuck them in a blender.
2) Finely chop the onions and mushrooms, put in blender.
3) Add garlic powder to taste.
4) Add 1/2 tube of tomato paste.
5) Add herbs to taste (tip: sage & rosemary increase the traditional sausage taste).
6) Blend into a fine paste. The end result should be free of chunks and lumps but not too wet or runny.
7) IF it is too wet and runny, add a tablespoon of oat flour. Do this until the mixture stops being wet and runny.
8) Take the sausage mix and put it into the sausage maker (these are about £20 on Amazon) then take the skin and feed it onto the sausage maker tube.
9) Slowly crank the handle and feed the sausage through your hand, filling to the desired shape. Do not overfill or the skin will split. When you reach the desired length, twist the skin and continue until you have a string of sausages.
10) To cook, place the sausages in a non-stick pan. Do not prick the skin and do not pre-heat the pan. Place the heat onto a very, very low level. The skins on these are thinner than traditional skins but this method prevents them splitting. Turn every few minutes until the skin is brown.
11) Once the sausage has browned, put them onto a baking tray into a pre-heated oven (about 180 degrees) for 15-25 minutes.
12) Eat!

PBMF Sausage Recipe

The same mix can be used to make burgers, the only difference is that you mash the mixture rather than blend and, obviously, you don’t stick it into sausage skin. Mashing helps keep the mixture together, use a large spoon or ice cream scoop, place in a pan and squish into a patty. Cooking as above.

As with all my recipes, you can add or subtract ingredients to taste. Enjoy!

2 Comments on “PBMF Sausage Recipe”

  1. OK, I’m inspired.
    Sausage skins and sausage maker have been ordered
    Let’s give this shizz a try!

    1. Feeding the skin through your hands is wonderfully comic for those of us with a somewhat immature brain 🙂

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