Homemade Vegetarian Sausages, firm & crisp on the outside & packed full of flavour. Healthy, low fat – the perfect meat free sausage for vegetarians & meat lovers alike.
It’s so great to be back at the Kitchen Shed – I’ve really missed France this year and although our stay is short, I’m loving every minute of it. We’re lucky to have our son staying with us for two weeks to give us a hand around the place: the willow has been cut back, weeds have been pulled up or strimmed and the stonework is coming along nicely. I’ve been busy in the Kitchen Shed prepping meals and making plenty of bread for the hungry workers. To make my job easier, OH suggested going vegetarian for two weeks (our son is vegetarian) as this would save me making a meat option. Wherever we are, we go meat free at least three days a week but I do admit I was a little worried I might struggle to come up with enough appetising meals to fill a meat free fortnight. However, it’s turned out to be much easier than I expected and we have only cheated once when we added Sesame Salmon to our Veggie Stir Fry and noodles.
I’ve been working on a veggie sausage recipe for a while because my last attempt wasn’t quite up to the mark and the sausages fell apart when cooked on the BBQ. This year I was determined to perfect the recipe. I don’t know about you but I’m not keen on cheesy veggie sausages – for me, they just don’t have enough taste about them. I prefer a meatier texture and natural flavour (if that makes sense) so I’ve used dried mushrooms and green lentils cooked in the soaked mushroom liquid. For flavour I’ve gone with thyme and oregano and Vegetarian Worcester Sauce but the recipe could easily take chilli or chipotle or, something we’re going to try later in the summer, basil and sun dried tomatoes.
My homemade vegetarian sausages had their first taste test at our Sunday brunch with a big thumbs up from our son, phew! They held up in the frying pan and I was able to serve a sausage that didn’t break up whilst cooking or transferring to the plate.
The veggie sausages freeze really well and as the recipe makes a dozen so it makes sense to pop them in the freezer once they’ve been steamed. Then you can simply take out and defrost however many you need as and when you need them. As soon as I get back to the UK I’ll be making a double batch of Homemade Vegetarian Sausages for the freezer ready for Bangers and Mash, Toad in the Hole and sausage rolls – I can’t wait!
Tempted ? If you’d like to try Homemade Vegetarian Sausages for yourself, here it is an easily printable form. Just hit the PRINT button on the recipe card below.
- 10 g dried mushrooms
- 350 g dried green lentils or 2 tins of cooked lentils
- 2 tablespoons rapeseed oil
- 2 onions diced
- 2 cloves garlic crushed
- 2 teaspoons freshly chopped thyme
- 2 tablespoons freshly chopped oregano
- 250 g ground walnuts
- 250 g fresh breadcrumbs
- 2 tablespoons tomato puree
- 2 teaspoons vegetarian Worcester Sauce
- 2 teaspoons celery salt
- Plenty of freshly ground black pepper
- 2 eggs whisked
- Cling film for shaping sausages
- Rehydrate mushrooms by soaking them in very hot water for 10 to 15 minutes.
- Use the mushroom soaking liquid and water to cook the dried lentils for 25 minutes until soft. Drain and roughly mash the lentils. (If using tinned lentils, drain and then mash)
- Soften onions by gently frying in a pan.
- Add crushed garlic to the softened onions and cook for a couple of minutes.
- Finely chop the rehydrated mushrooms.
- In a large bowl, add the onion mixture, chopped mushrooms and the rest of the ingredients and mix together.
- Divide into 12 portions and shape into sausages.
- Wrap each sausage in a piece of cling film large enough to roll out each piece leaving enough for twisting at the ends like a cracker (see photo)
- Steam for 20 minutes and leave to cool.
- Place in the fridge for a couple of hours. Remove cling film before frying or cooking on the BBQ for 10 minutes.
Homemade Vegetarian Sausages freeze well.
Pin Homemade Vegetarian Sausages for later:
I’m linking Homemade Vegetarian Sausages to:
- Meat Free Mondays hosted by Jac over at Tinned Tomatoes.
- Cook Blog Share hosted this week by Jacqui over at Recipes Made Easy.
- Fiesta Friday hosted by Angie over at Fiesta Friday and co hosts this week are Jhuls @ The Not So creative Cook & Su @Su’s Healthy Living.
- Cook Once Eat Twice over at Corina’s Searching For Spice.