Vegetarian artichoke and green olive sausages

Vegetarian artichoke and green olive sausages - veggie sausages are so easy to make with this simple recipe

Last weekend, I was invited along to a cookery class in London, and one of the things we made during the day was an artichoke and green olive tart.

It.

Was.

Amazing.

The flavours were just insane. You are witnessing the beginning of a serious artichoke obsession here (hence the abundance of them in my recent recipes). When I’m in hospital with an artichoke overdose in a few years’ time, you’ll know that you were there at the very start.

(…I’ll just be over here praying that artichoke overdose isn’t a real thing…)

Vegetarian artichoke and green olive sausages - veggie sausages are so easy to make with this simple recipe

This time I decided to use the same flavour combination as the tart, but rather than using pastry (which I try not to eat too often!), I thought I’d make little vegetarian sausages instead – artichoke and green olive sausages!

Once again, I used my usual combination of breadcrumbs + egg + baking in the oven to give firm, meaty sausages (well, I say meaty, but what do I know? I’m a vegetarian). I’ve used this method lots of times now, and it never fails to give amazing results – see my spinach and feta chickpea burgers, my mushroom and brie sausages, and my sun-dried tomato and pine nut sausages, to name but a few. As you can see, you can mix up the ingredients depending on what you fancy, but as long as you stick to the general formula, it will more than likely be a success. Best little trick ever!

The flavour of these little babies is just gorgeous – somehow the artichokes add a slight meatiness (again: remember this is coming from a veggie. Chances are these taste absolutely nothing like meat), and the green olives give an incredible tang. I stuck mine in some finger rolls with ketchup and coleslaw (leftovers from our first BBQ of the year, woop!), but you could serve these however else you like.

Vegetarian artichoke and green olive sausages - veggie sausages are so easy to make with this simple recipe

Looook! Perfection!

Vegetarian artichoke and green olive sausages
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main meal
Serves: 2
Ingredients
  • 70g bread
  • ~20 green olives, roughly chopped
  • 2 marinated artichoke hearts, roughly chopped (note: if your jar contains artichoke heart quarters, you will need 8 pieces)
  • 3tbsp fresh parsley, chopped
  • Black pepper
  • 1 egg
Instructions
  1. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Using a mini food processor, blitz the bread into breadcrumbs, and then add to a bowl with the chopped olives and artichoke hearts, and the parsley. Season with plenty of black pepper (you shouldn't need any salt, because the olives are already quite salty).
  3. Add the egg, and mix until fully distributed through the mixture. Using your hands, form the mixture into four sausage shapes, and place them on a lined baking tray - don't worry if the mixture seems quite wet at the moment, as it will firm up a lot when baked.
  4. Bake in the oven for around 30 minutes, until firm and golden brown. Serve warm.

Vegetarian artichoke and green olive sausages - veggie sausages are so easy to make with this simple recipe

If you prefer black olives, try my vegan spaghetti alla puttanesca!

Spaghetti alla puttanesca

Comments

  1. Wanda says

    I love reading your blog posts, and I have really enjoyed the recipes I have tried so far.
    When you mentioned artichokes, I wanted to share a great link to a recipe. I also first ate these at Whole Foods and they are amazing, and this recipe tastes just like them.
    Hope you enjoy.
    BTW, I have made them with the canned artichokes and with the jarred marinated artichokes and much preferred the taste of the jarred ones. Probably because they are soaking in oil, but there was a real difference.
    Wanda
    http://louanneskitchen.wordpress.com/2011/03/29/artichoke-feta-and-lemon-fritters/

  2. says

    I love how simple these are! Artichokes & olives sound like the best possible combination–so intense. And as someone whose family had an artichoke bush in the backyard from birth until age 6, I can confirm that plenty of artichokes never hurt anyone. You know my taste for them started early! :)
    Eileen recently posted…We have a CSA!My Profile

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