www.sausagemaking.org

hi there
Iam very new to this and apologise if iam in the wrong section.
Fantastic site, however does anybody have a really tasty veggie sausage recipe as I have quite a large number of vegetarians in the family.
regards bob

There's a Glamorgan Sausage:

http://forum.sausagemaking.org/viewtopic.php?t=254&highlight=glamorgan

Casings would obviously be a problem, unless there are vegetarian ones I don't know about.

Given the lack of casing, I would thing that any veggie burger recipe could be used.

HTH
Phil

Even the collegen casings are made of animal products...

Veggie sausage-----Heresy
I think we need to bring back drawing and quartering

Glamorgan sausages are not cased just formed, rolled in a little flour and fried. In fact they are a lot better cooked in the oven if you are going to have a go.

Cheers WW

Sorry, I should have made that bit clear.

ho there
yhanks for that .i will take a look
anymore recipes would be appreciated

regards bob

You can adapt any recipe by replacing the meat with beans or grains, and adding eggs or egg whites. These can be formed into patties and fried or roasted , or put into Casings. If the vegetarians can't eat the casings, a substitute, albeit expensive, is to use leeks. Trim whole leeks and blanch in simmering water fo 2-3 minutes, then drain and place in cold water. When cool, genlty push the center out of the leeks, and use the hollow leek outers as casings. Or, try this recipes:

Polish Veggie Sausage

8 ounces tempeh (from the health food section- ask your veggie friends)

1 can (15 ounces ) cooked beans (any color), drained and rinsed (I use red kidneys)
1/2 cup chopped onions
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp freshly ground pepper
1 tsp kosher salt
1/2 tsp dried savory
1/4 tsp ground allspice
2 large eagg whites
2 Tbsp canola oil
1/2 cup fresh breadcrumbs

Steam tempeh for 10 minutes, cool, then coarsely grate with a box grater.
Put in a food processor with all the ingredients, and pulse until thouroghly blended. Place in pastry bag (or large ziplock bag with a corner cut off).

Lay a sheet of plastic wrap on the counter. Pipe a 3/4 inch line of the sausage mixture along the plastic fo about 5 inches. Gently roll up the plastic wrap into a sausage shape. Tie off one end with kitchen string, then tighten the ohter end and tie off.

Continue until all sausage is used up. Place in simmering water, and poach gently for 10 to 12 minutes. Plunge into an ice bath, then cool completely.

t serve, gently reheat in a little oil until lightly browned.

Thanks for that vinner.
The information here is fantastic, at least i will be able to offer veggie and meat sausages to my friends.
Once again thanks for your help.
regards bob