Hot Dogs with Chickpea and Vegetable Sausages

Hot Dogs with Chickpea and Vegetable Sausages

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Here's a great solution to healthy holiday food for the kids and they're fun to make.

  • Recipe serves8
  • Preparation time20 minutes
  • Cooking time15 minutes


  • 15 ml Oil
  • 1 Red onion, peeled and finely chopped
  • 2 ml Crushed garlic
  • 1 Baby marrow, grated
  • 400 g Can chickpeas, drained
  • 2 Slices seed bread
  • 8 tsp Crunchy peanut butter
  • 1 Large egg yolk
  • 1 KNORR Brown Onion Gravy
  • 1 tbsp Robertsons Mixed Herbs
  • 375 ml Evenly diced, steamed vegetables (eg: potato, butternut, turnip)
  • Oil for frying


  • In a pan heat oil over medium heat.
  • Sautè onion, add garlic and baby marrow, cook for 5 minutes.
  • Place onion and baby marrow into a sieve and press out any liquid.
  • Place into a large bowl.
  • Place remaining ingredients except the steamed vegetables and oil into a food processor and process until rough.
  • Stir the vegetables into the processed mixture, then add to the baby marrow mixture.
  • Refrigerate the mixture for 2 hours.
  • Roll the mixture into sausage shapes to fit into hotdog rolls.
  • Chill for a few minutes in the refrigerator.
  • In a frying pan heat oil.
  • Fry sausages gently (ensuring they do not break up) until golden brown.
  • Serve in hotdog rolls and top with grated cheese if you wish.
  • OPTIONAL: Shape into smaller sausages to fit into cocktail rolls.
  • Great for picnics and family outings!