I’m interrupting my usual sweet, sugary and indulgent treats on this blog to bring you a delicious and easy gluten free AND vegan product review and recipe today!
As you’ll know I’m a bit partial to trying new things, and I REALLY couldn’t resist getting some Secret Sausages! I’m sure they’ve been out for a while, but I haven’t seen them in the supermarkets yet. If you don’t now about them, they’re coined as ‘vegetables in disguise’, and are sausages which are vegan and gluten free. The brand say that their unique casing is made from seaweed and rice and their sausages are filled with vegetables, rice and vitamin C. To them, they think it qualifies as a ‘super food’. They sound a lot more nutritious than pork sausages, lower in fat, and that’s why I wanted to try them (it balances out all of that cake I’ve been eating lately).
The ones I got were the chilli and coriander flavour, I am one of THOSE coriander people, and I’m a sucker for chilli, although my bowels hate it. I have to say, I’m dead impressed with the use by date on them, it had a 14 month date on it! They’re suitable for freezing as well, and the aroma that came from them when I opened the pack was incredible compared to the smell of pork sausages, as you could probably imagine. You also get six sausages in a pack, which is standard.
I was originally going to make some sausage rolls with the new and improved vegan Silly Yak pastry as it seemed fitting. And if you’re stuck for ideas, the secret sausages site has a recipe section. But I was inspired by my other half’s mum’s dinner ideas. She makes a Sausage Cassoulet every now and again, and it is delicious. So I thought I would make a cassoulet, but with a vegan twist using the secret sausages.
Cassoulet is so quick to make, and you can make your own version of it, as the dish has evolved a lot over the years. Originally, the name comes from the pot that it’s baked in, and contains pork and white beans. When I searched it on Pinterest, not one of the recipes are the same, so you could use any beans or add in your own vegetables, I guess.
1 pack of secret sausages
2 Garlic cloves, crushed
1tbsp Mixed herbs (oregano, basil, thyme)
1tbsp Ground paprika
1 Onion, finely chopped
400g Tin tomatoes
400g Tin drained butter beans
Handful of gluten-free & vegan breadcrumbs
Handful of Spinach
Preheat the oven to 180 degrees.
On a medium heat, fry the sausages in a pan for 8-10 minutes, or until golden brown. Set aside in an oven-proof dish.
Fry the garlic and onion until the onions are soft, add in the herbs, the tomatoes and butter beans.
Mix in the paprika and spinach, and let simmer for 10 minutes, until the juice from the tomatoes has reduced.
Pour the bean and tomato mix over the sausages, sprinkle with gluten free & vegan breadcrumbs.
Bake in the oven for 15 minutes, or until the breadcrumbs have gone a golden brown colour.
Serve with a handful of rocket leaves and enjoy!
I found the sausages were delicious in this dish, and I would probably choose these over other brands in the future. I couldn’t tell that they were made with sweetcorn and other veggies! I was a little worried that the chilli would be really hot, but you can’t really taste it, so don’t be afraid if you would like to add some extra spice to this dish! I can see why this dish is made often, it’s super easy to make and the only prep you have to do is chopping an onion and garlic. With the addition of the Secret sausages, it makes the perfect comforting meal that is mostly plant based.
I hope you guys found this post useful, let me know if there’s anything that you want me to try, or if you have tried this before!
Thanks for reading,