Fellow vegetarians - have you tried any vegetarian 'sausages' available to buy? Aren't most of them horrid? Well, I got sick of trying one disgusting brand after another, so I created my own. Not that I'm trying to replicate meat, because as I've said before I don't miss it in my meals at all, but as my husband still eats some meat I do like to sometimes have a vegetarian version of the meal he eats. In this case, bangers and mash, a winter favourite. Not so 'bangers and mash' without the bangers.
These 'sausages' are like a cross between well-cooked sausage meat and stuffing in texture, rather than the bendy kind of meat-sausages-in-skins. Slightly crunchy on the outside, a bit 'meaty' on the inside. The flavour, being the most important part, is lovely. I suppose if you wanted a bit of 'slipperiness' to them like meat sausages, you could try adding finely chopped mushrooms to this mixture? But there's an experiment for another day. Anyway, I'm more than happy with these, and very much enjoyed them with the giant Yorkshire puddings and lovely rich & thick apple & onion gravy.
If you're not familiar with Yorkshire puddings - get familiar as they're soooooo delicious, and can be served with many dishes. As I am originally a Yorkshire lass (the Yorkshire Dales, Northern England) I have eaten these all my life, and am happy to share with you this recipe for the perfect puds!
What you will need:
For the sausages (makes 6 large):
1 large onion
4 cloves garlic
100g breadcrumbs
1 tblsp coconut/avocado oil
1 carton red kidney beans, or 1 1/2 cups cooked-from-dried
1 tsp salt
1 tsp black pepper
1 tblsp sage
1 tsp thyme
1 tsp rosemary
1 tsp basil
1 tsp wholegrain mustard
1 tsp honey
1 egg
50g fine wholewheat flour
75g ground almonds
For the Yorkshire Puddings: (makes 2 giant)
2 tblsp coconut oil
100g fine wholewheat flour
Pinch salt
2 large eggs
1/4 pint milk
1/4 pint water
For the gravy:
1 large onion
1 apple
2 tblsp fine wholewheat flour
1 tblsp tomato puree
2 tsp wholegrain mustard
1 tblsp red wine
1 tsp thyme
1 tsp salt
1 tsp black pepper
2 tsp honey
1 pint water
Method:
Peel and roughly chop the onion and garlic.
Mince in a food processor or manual veg chopper (a great little gadget - I use mine all the time).
Saute in coconut oil for 5 minutes until softened. Set aside to cool.
In a large bowl mash the kidney beans.
Prepare the breadcrumbs using your food processor, manual veg chopper, or even a cheese grater. I always use homemade bread, namely my Irish Wholewheat Soda Bread, as I want to avoid all the artificial additives contained in most shop-bought breads.
Add the breadcrumbs, onion and garlic to the bowl and mix well.
Add the egg, along with salt, pepper, herbs, mustard and honey, and mix thoroughly.
Finally add the flour and ground almonds and mix thoroughly again.
Not sure why this photo turned out so peachy coloured! but you should have a nice moist mixture.
Roll the mixture in your hands to form 6 'sausages', and place onto a lightly floured baking tray. Pop into a preheated oven at 190 degrees Celsius for about 20 minutes until firm.
For the Yorkshire puddings:
Put the flour into a large bowl and make a well in the centre.
Crack the eggs into the well.
Using an electric whisk, beat the eggs whilst gradually adding the milk & water mixture, and incorporate the flour a little at a time. You will end up with a smooth and runny batter.
Leave the mixture to settle in a cool place for 15 minutes.
In 2 circular tins about 7" in diameter, put the oil in and pop into a preheated oven (about 220 degrees Celsius) for 5 minutes or so until the oil is very hot.
Carefully remove the tins from the oven and pour half the mixture into each. Quickly return to the oven and bake for 25 minutes until golden and crisp.
For the gravy:
Finely dice the onion and apple.
Saute in a pan with some coconut oil until softened.
Remove from the heat and stir in the flour, tomato puree, mustard, thyme, salt and pepper. Then add the water and red wine, and return to the heat. Bring to the boil and then reduce the heat, simmering for about 10 minutes until the gravy thickens.
Serve the sausages with a scoop of mashed potatoes and plenty of gravy in the giant Yorkshire pudding. Absolutely delicious even if I do say so myself!
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