Glamorgan sausages

Glamorgan sausages
  • Serves: 4
  • Cook time: Ready in 45 minutes plus chilling
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

This clever twist on the Welsh vegetarian dish shows that sausages don’t need to be meaty to be magnificent! These flavoursome bangers come with a rich tomato sauce and are a treat with creamy mash.


  • 2 x 400g cans cannellini beans, drained and rinsed
  • 1 small red onion, finely chopped
  • Large handful of roughly chopped fresh parsley
  • 4 carrots, peeled and grated
  • 2 tsp dried mixed herbs
  • A splash of Tabasco sauce
  • Low calorie cooking spray

For the sauce

  • 250g passata with herbs
  • 1 tbsp balsamic vinegar
  • 1 tbsp sweetener
  • Salt and freshly ground black pepper


  1. First make the sauce. Put the passata in a small saucepan with the balsamic vinegar 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.
  2. 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).
  3. 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.)
  4. Serve the sausages hot with the tomato sauce, mashed potatoes and your favourite vegetables.

Tip: **This recipe is suitable for freezing**

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