Friday, January 02, 2015

Vegetarian Sausages.


I have to admit that I find the concept of vegetarian ‘bacon’ and sausages and other meat-mimicking preparations rather puzzling, but a find myself compelled to share a recent recipe find with you. The following ideas may suit those non-vegetarians amongst you whose carnivorous instincts have been more than satisfied over the recent holiday season, as well as those of you particularly fond of Brussels sprouts.

From New Vegetarian Dishes (1892) by Mrs Bowditch, I give you several varieties of vegetarian sausages:

Brussels Sprouts Sausages.
4 ounces cooked sprouts.
2 ounces mashed potatoes.
2 ounces bread crumbs.
1 ounce butter.
1 teaspoon sage.
½ teaspoon salt.
½ teaspoon pepper.
1 egg and bread crumbs.
Mix the vegetables, bread crumbs and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter or boiling oil.

Sausages with Curry Flavour.
1 dozen button mushrooms.
2 hard-boiled eggs.
3 tablespoons bread crumbs.
½ teaspoon curry powder.
¼ teaspoon salt.
A little pepper.
1 beaten egg.
Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling
oil until brown (about half a minute). Sufficient for two persons.


Savoury Sausages.
¼ Pound cooked cabbage.
¼ pound mashed potatoes.
1 hard-boiled egg.
2 slices of beetroot.
2 teaspoons mint sauce.
1 ounce fine bread crumbs.
½ teaspoon salt.
½ teaspoon pepper.
1 egg and bread crumbs.
Mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. Shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. Serve piled on a hot dish, and garnish with parsley. Peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish.

Semolina Sausages.
8 ounces mashed potatoes.
8 ounces sprouts or cabbage.
6 ounces cooked semolina.
2 ounces bread crumbs.
2 teaspoons mixed herbs.
1 egg.
1 teaspoon salt.
½ teaspoon pepper.
Egg and bread crumbs.

Mix all thoroughly together, form into sausages, roll them in egg and bread crumbs, and fry in butter or boiling oil until a golden brown. Serve piled on a dish with parsley as a garnish.

5 comments:

Mushroom Enthusiast said...

Great to see that mushrooms are a valuable ingredient in these vegetarian options. Plenty of healthy reasons to add more mushrooms to the diet. Go the #powerofmushrooms...

Timecat said...

What marvelous recipes! I can't wait to try them out!

The Old Foodie said...

I must look up some more old mushroom recipes!

Isabella said...

"I have to admit that I find the concept of vegetarian ‘bacon’ and sausages and other meat-mimicking preparations rather puzzling, "

I like to put those that eat veggie bacon or veggie chicken sandwich (what the heck is in it?!?) int he same category I find myself in - food allergies. My guess is that those that are allergic to red meat or to poultry or pork still crave those foods. I know I would love nothing more than lasagna with a huge glass of milk but a not so fun trip to the ER typically stops me cold. I know, logically, that not everyone going for the veggie bacon is allergic to pork (my Jewish friends and neighbors go for Turkey bacon) but I'm sure at least a few are.

panavia999 said...

These sound great. Not even particularly "meat mimicking", just tasty.