Everybody loves sausages! These simple fish sausages make a delicious light alternative to traditional meat ones. They can be eaten with salad and vegetables, as a healthy picnic snack or a playful addition to kids’ lunch boxes.
- 2 red peppers
- 1 kilo salmon skinned, boned and chopped into small pieces
- 250g baby leaf spinach, washed and dried
- ½ cup fresh dill loosely chopped
- ½ cup fresh parsley loosely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- Black pepper to taste
- Preheat the oven to 180˚ and line a baking tray with greaseproof paper.
- Place all the ingredients into a food processor and blend until well combined.
- Using your hands (wearing gloves if you have them) roll the mixture into firm sausage shapes, each approximately 15cm long.
- Place the sausages on the prepared oven tray and bake for 20 minutes, turning after 10 minutes to ensure they are golden on all sides.
- These cooked sausages can then be stored in an airtight container for up to 3 days in the fridge or frozen for use at a later date.
Inspiration and top tips
- Add fresh chilli to your mixture to spice up your sausages
- You can shape your mixture into patties or mini sausages, both of which work really well for picnics or canapés
- You can use frozen spinach in this recipe; simply allow it to defrost in a colander, removing any excess liquid