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Hi everybody, both daughters decided to go veggy over a year ago and the only sausage they will now eat are the 'Linda McCartney' ones. These are cooked from frozen and although ive never tasted them, they say that they are 'nice' ! I was thinking that they can't be hard to make so I'm looking for a recipe that would produce a similar type of sausage - probably made skinless and also cooked from frozen. I do have some 'Quorn' mince in the freezer that I though could be used. Any suggestions ?

Cheers, Yotmon.

I'd wondered the same thing, the girl-child is of the veggie tendency. What's worse, she doesn't like most vegetables.

The best veggie burgers I've had were from this recipe:

http://foodhospital.channel4.com/foods/homemade-bean-burgers/

and they are very, very good. (Possibly even better with a couple of slices of bacon on top). I had wondered about doing something similar, but mushed up and put into Franco's new veggie casings.

Maybe quorn, couscous and some harissa to liven it up a bit?

Martin/

Check on the Marianski's site Wedlinydomowe.com they have 6 or 7 of them. here's one;
http://www.wedlinydomowe.com/sausage-re ... rankfurter

I got most everything I need to try one of these recipes, except for a good reason. But I still plan to attempt one someday, just to see what it ends up tasting like.

Cheers guys, problem is they can't stand beans - baked beans, kidney beans, or even chick peas ! If they knew I had used them in the sausage I'd get a point blank refusal. If I used the quorn mince and some filler ie rusk/tapioca/polenta and water, plus normal sausage seasoning to give it taste, how can I make them moist/juicy without adding fat, or would a spoonful of veg oil cover that issue ?

Yotmon.

3% by weight of the quorn should do the biz.
Cant swear by it as Ive only used with low fat meat.

Jim

Roasted mushrooms?

yotmon wrote: how can I make them moist/juicy without adding fat, or would a spoonful of veg oil cover that issue ?

Yotmon.

I've use Captains Wassname's 3% tapioca starch with good results. but you might also try TVP (Textured vegetable protein) or maybe tofu.
you could combine the vegi oil with water and some soy protein isolate and make a thick emulsion . (one more thing on my list of things to try)

Linda McCartney Sausage wrote:Rehydrated Textured Wheat Protein (63%), Vegetable Oil, Water, Pea and Wheat Protein (4%), Flavourings, Rusk, Stabilisier - Hydroxy Propyl Methyl Cellulose, Textured Wheat Protein Contains: Wheat Starch, Flavourings Contain: Dextrose, Salt, Onion, Yeast Extract, Colour Red Iron Oxide, Rusk Contains: Wheat Flour, Salt.

Each to their own; It's not for me, but this give some idea as to how to clone them.

HTH

Phil

Think it might be easier to adopt a meat-eater ! Have to laugh that the colour in the sausage comes from rust What really annoys me is they would eat anything that moved one time, just these silly fads that they all go through - at least daughter no.2 has started to try fish in her diet.
Capt. wassname do you have a link to your sausage or at least the title so I can look it up.

Cheers. Yotmon.

How about, rather than trying to imitate a meat sausage, go with something that's actually meant to be what it is: the good old Glamorganshire Sausage is a good one to start with.

http://www.bbc.co.uk/food/recipes/glamo ... with_64911

http://www.channel4.com/4food/recipes/p ... ges-recipe

http://uktv.co.uk/food/recipe/aid/512915

Phil

+1 for the Glamorgan sausage.

Might be worth experimenting with soya chunks. They're dirt cheap in Holland & Barret, I've got a big bag downstairs unopened/ You need moisture: a "soggy" vegetable like cooked mushrooms or aubergine would help. Cheese for flavour and savouriness.

Martin/

sorry I wasnt too clear basically just sub quorn for meat in any sausage recipe and add tapioca starch at 3% by weight of quorn Thats 30 gms TS to a kilo of quorn then as per your recipe.
You may need to adjust liquid levels.

viewtopic.php?f=1&t=6861&p=59738&hilit=low+fat+sausage#p59738

Not really a recipe more a ramble about low fat sausage which is essentially what a quorn sausage is.

Jim

Thanks Jim, will need to pick up some Tapioca to try it but does sound easy enough to make. Will let you know how I get on.
Wheels - re' the Glamorgan sausage recipes, they said they'd already tried them and didn't like them, ah well...

Yotmon.

The Wedlinydomowe recipes make use of 'oil emulsion':

http://www.wedlinydomowe.com/sausage-ty ... l-emulsion

Has anyone any experience of using this?

Phil

wheels wrote:
Has anyone any experience of using this?

Phil

Not yet Phil, but I just bought some Soy Protein Isolate last week and it was delivered Friday. I hope to give it a go very soon.