These sausages take about an hour to make, but that’s much less time than raising a pig from a baby, feeding it lots and then paying someone to kill it, so that’s alright then.
- 1 cup vital wheat gluten flour (you can get this in specialist vegan shops or online)
- ½ cup veg stock (cooled)
- 2 tbsp of tomato paste
- 1 tin of lentils (drained)
- 2 tsp wholegrain mustard
- 2 tbsp light soy sauce
- 2 tbsp nutritional yeast
- 1 tsp fennel seeds
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 big potatoes, peeled (cut into small chunks)
- 1/2 cup soy milk
- 1 pint of veg stock (I used vecon)
- 1/2 tsp oregeno
- 1 tbsp of cornflour (mixed with 3 tbsp water into a paste)
- 1 tsp tahini
- 1 tbsp dark soy sauce
Bash the fennel seeds for a few minutes in a pestle and mortar until they are ground up.
Put the wheat gluten in a bowl with the nutritional yeast, onion and garlic powder, paprika. Add a tsp of the ground fennel seed, this is strong so don’t go crazy!
In a blender, I used a Breville hand blender, mix together the soy sauce, tomato paste, lentils and mustard. Any loose whole lentils will fall out of the mixture when you have to knead it later so blend it up nice and good (as good as my grammar). Add a tiny bit of water if needed.
Pour the blended mixture into the bowl of flour, add the 1/2 cup of cold veg stock and stir until it all comes together, then get your hands in there and kneed for about five minutes. If the mixture is too wet then add more flour, but don’t let it get too dry either!
You’ll notice as you knead that little strings form when you pull the dough apart, those are the gluten strands you are building up with the kneading, they are a good sign, say hi.
Turn on your oven to 200°c, you’re nearly ready!
Pull handfuls from the dough, roll them between your palms so they become sausages and wrap them individually in tin foil. You can pretend its play dough if that helps.
I rip the tinfoil into rectangles and wrap them up diagonally from the corner, then pinch the sides closed like a cracker, a christmas cracker of sausage dreams.
Place the tin foiled parcels onto a baking tray and stick in the oven for 45 minutes.
Throw the potatoes into boiled water and cook for 10 minutes until very soft, how long this takes depends on how small you’ve cut up the potatoes.
Drain and put back into the pot. Add the soy milk and mash with a masher until lovely and smooth. Put more milk in if you want, plus some salt and pepper.
Make the pint of stock in a measuring jug. Stir in the oregano, soy sauce, the cornflour paste and tahini. Pour into a saucepan and let it simmer as you stir for about 10 minutes until thickened.
Once the sausages are firm and lovely, carefully take them out of their wrappers. Yum!
Serve with heaps of mash potato and gravy and peas and wine and salad and beer and Dane Bowers, he is a renowned conversationalist.
Sure add some steamed broccoli, spinach or carrots for the laugh!
Eat while you search Google Images for pigs and feel great about yourself.
You can replace the lentils with any kind of bean for beany sausages.
If you don’t like fennel leave it out, that’s your prerogative, like Britney’s prerogative was not needing permission and making her own decisions.
You can keep left over sausages, cut them up and throw them in a frying pan for breakfast or into a stir-fry or stew… the possibilities are endless, so I’ll stop.