• 4servings
  • 30minutes

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp pine nuts

  2. 250 g breadcrumbs

  3. 100 g fresh baby spinach , roughly chopped

  4. 100 g parmesan-style vegetarian cheese , grated

  5. 2 cloves garlic

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/160C fan/gas 4 and toast the pine nuts for 2 minutes.

  2. Blend the pine nuts with the rest of the ingredients until you achieve a coarse paste – if it’s too smooth, it will be too sticky (add a tablespoon of extra breadcrumbs if this happens).

  3. To shape the sausages: put two layers of cling film over a chopping board. Take a quarter of the mix and line it up in a rough sausage shape along the cling film. Roll the cling film over the sausage mix and keep rolling, as though you were rolling a rolling pin, until you have a nice long sausage. Half way along, twist the cling film to separate it into individual sausages; make sure they are evenly shaped. Unwrap the cling film and set the sausages aside. Repeat with the rest of the mixture.

  4. Cook in the preheated oven for 20-25 minutes until golden-brown.

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