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Spanish Style Sausages

Spanish Style Sausages

These plant-based sausages are super simple to make and very tasty to eat! Great for a veggie cooked breakfast or bangers and mash

  • Serves 6

  • 1 hour 40 minutes

  • 3 pans

  • Beginner

Suitable for vegans

Smoky Spanish-style Grains & Rice


  • 1 x 250g pouch of Merchant Gourmet Smokey Spanish-Style Grains
  • 50g oats
  • 4 tbsp BBQ sauce
  • 2 tbsp nutritional yeast
  • 1 flax egg - 1 tbsp flax, 3 tbsp water
  • 75g finely chopped mushrooms
  • 1 tsp paprika
  • 1/2 tsp fennel seeds
  • 1/2 white onion, diced finely
  • Salt & pepper


1.Add a tbsp of oil to a frying pan and allow this to heat up, before adding your chopped mushrooms and onions to brown. Cook for about 5-10 minutes, until they go nice and soft and set to the side once done.

2.Grab a large mixing bowl and add all of your ingredients, including your cooked veggies. Stir everything together before giving it a mash with a potato masher for a couple of minutes. Remember, this should still have some good texture to it – you’re not aiming for a smooth mixture!

3.Put your sausage mixture in the fridge for 1-2 hours to firm up. Then, form sausage shapes with your hands and wrap in parchment paper, twisting at the edges to keep this in shape. Be careful not to make your sausages too chunky as this could become a little stodgy! Steam for 25 minutes.

4.Once your sausages have been steamed, all you need to do is fry them in a pan with a little oil for about 5 minutes, turning regularly. Meanwhile, get some sweet potato mash on the go and some onion gravy for the ultimate comfort meal!

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