Andrew has many years of experience cooking and enjoys creating unusual meals in the kitchen.
Easy To Make Vegetarian Sausages
This fascinating recipe for vegetarian sausages came originally from Wales. I have experimented with it over the years and found that the tastiest specimens are those that are made with fresh ingredients, fried in fresh oil and eaten on the same day! Preferably within hours of being made.
They are very easy to make and use healthy ingredients such as oats, egg and chopped herbs.
Once you've made the base mix you are then free to shape it into whatever takes your fancy - sausage, burger, thin, thick, short, long, finger, chunk and so on.
Though quite tasty by themselves they're best eaten with a light sauce, a dip or crunchy well dressed salad.
'Vegetarian' sausages have been around for a long time, longer than you think!
When British traveller and writer George Borrow was exploring Wales in the UK in 1850 he came across a recipe for what might be called poor man's sausages. They were made with leeks and breadcrumbs and cheese and must have been originally a smallholder's food, when times were rough and other foods scarce.
In the USA a vegetarian hot dog was invented in 1913 but didn't really catch on. It's time had not yet come! Non meat eaters had to wait until 1949 when the first commercial vegetarian hot dog came onto the market.
Nowadays there are many different sorts of meatless sausage you can buy, usually made from soy protein or tofu. Although people are far more food conscious it seems they still want that homely sausage shape on their dinner plates.
These healthy vegetarian sausages are child friendly - get the kids to help you make them.
|Prep time||Cook time||Ready in||Yields|
- 6 oz (170g) rolled oats
- 3-4 oz (90-115g) cheddar cheese, grated
- 1 small onion, chopped fine
- 1 garlic clove, chopped fine/crushed
- 2 eggs, separated yolks
- pinch sage, marjoram, chopped fresh
- 4-5 tablespoons olive oil
- pinch salt and pepper
- Combine all dry ingredients- oats,grated cheese,onion, garlic, herbs,salt and pepper - in a large bowl. Use a fork until thoroughly mixed.
- Separate eggs into yolks and whites. Leave white on a plate ready for later. Add the yolks to dry mixture and combine with a fork until sticky.
- Add olive oil and further combine until mixture is moist and holds together when lightly pressed in the hand.
- Add drops of water if needed. Be careful not to make the mixture too sticky or stodgy.
- Shape mixture into sausages by hand, leave on a plate.
- Roll sausages into egg white until each is covered. Make sure the whole sausage has egg white. Fry immediately in olive or sunflower oil over a low/medium flame or medium heat until golden brown. Turn frequently for best results.
- Eat within 30 minutes or save cold for following day.
Oats are wholegrains, that means if used as part of a diet they could help lessen the risk of heart disease. Plus they are packed with vitamins and minerals - sodium, calcium and lots of vitamin B, essential for healthy bodies, energy and 'clean' blood.
Vitamin B also helps stave off anaemia and recent trials suggest a link to prevention of Alzheimer's, although this is not clinically proven.
- You can adjust the ingredient amounts to suit the number and type of people you're going to serve. Some children may not like garlic for example.
- Egg Yolks contain the most cholesterol so cut these out if you're following a strict low cholesterol diet
- Shallots can be used instead of onions.
- Spice up the recipe with small amounts of pepper, cayenne, or chili. Be careful!!
- Serve with a fresh salad, a simple sauce, rice/pasta, mushroom bake, beans,lentils.....
© 2012 Andrew Spacey
Arletia Mayfield from Ocala, Florida on September 02, 2013:
I will try these using my gluten-free, dairy free, shreddable cheese recipe cuz I'm dairy challenged. They look awesome.
Kate P from The North Woods, USA on May 12, 2013:
Whoa, I buy these but would much rather make my own with organic ingredients. Thanks for the wonderful recipe!
Voted up, useful, and awesome.
Andrew Spacey (author) from Sheffield, UK on March 06, 2013:
Thank you for the visit and comment vibesites. These sausages are so easy to make and go well with all kinds of sauces and dips. Enjoy.
vibesites from United States on March 06, 2013:
As long as there are cheese, I love cheese. I'd love to make them myself, I found out it's really simple to make. Thanks. Voted up and useful, awesome. :)
Andrew Spacey (author) from Sheffield, UK on January 02, 2013:
Much appreciated rebeccamealey - I have made these sausages many times, as a main meal for the kids and, when they grew up, as a snack food with sauces and dips. They're very healthy alternatives to meat.
Rebecca Mealey from Northeastern Georgia, USA on December 29, 2012:
This is one of the most interesting recipes I have ever seen. I would love to try vegetarian sausages. Thanks for sharing!
Andrew Spacey (author) from Sheffield, UK on June 19, 2012:
Many thanks for the visit and comment. They're a neat alternative if you want a light and nutritious snackarooli. Good for dipping too!
Anna from New York, NY on June 19, 2012:
OMG these vegetarian sausages look so good and I can't wait to make them one night. Thanks for the recipe. I am so sharing this!
Andrew Spacey (author) from Sheffield, UK on May 20, 2012:
They are very tasty and go well with all sorts of salady, saucy, dippy, veggy, meaty, treaty, herby,spicy other foods. Plus they're interesting to make. Best o luck!
Appreciate your comment.
InTuneWithCooking from Australia on May 19, 2012:
Sounds great! I will definitely give these a go.
Simone Haruko Smith from San Francisco on April 26, 2012:
Wow, these sound delicious! I buy vegetarian sausage all the time but would love to make it myself. Thanks for the recipe!