Vegetarian Sausage | 3 bean, lentil & mushroom sausage

This vegetarian sausage is really quick and easy to make

I’ve recently started  making a lot of different sausages and when my vegetarian friends asked me to come up with some vegetarian sausage recipes, I decided to take up the challenge!

My first one was the sweet potato, caramelised onion and sundried tomato sausage with a chilli kick, but I also really fancied doing something with beans and lentils as they are so tasty, nutritious and versatile.

Note: These vegetarian sausages can also be made into vegetarian burgers / patties without the vegetarian sausage casings.  Simply shape into a burger / patty and fry with a little oil in a non-stick pan.

Vegetarian Sausage | 3 bean lentil mushroom sausage

Vegetarian sausage in vegetarian / vegan sausage casings, ready to ‘cook’

 

Ingredients for 8 vegetarian sausages (these quantities will make 7-8 vegetarian sausages, plus whatever is left in the sausage-making funnel/mechanism)

  • 250g closed cup chestnut mushrooms, cleaned, finely sliced and then coarsely chopped
  • 3 large cloves garlic, finely chopped
  • 50g lightly salted butter
  • 115g tinned butter beans in water, drained (typically from a 250g – undrained weight – tin)
  • 115g tinned cannellini beans in water, drained
  • 115g tinned kidney beans in water, drained
  • 115g ready-to-eat Puy Lentils (I use Merchant Gourmet ones)
  • fine sea salt (to taste)
  • Vegetarian / Vegan Sausage casings (I found these online – available from various retailers)

Method

vegetarian sausages

finely sliced then roughly chopped closed cup chestnut mushrooms in the pan with butter and garlic

Melt the butter in a non-stick pan

Gently fry the garlic on a low heat (do not let it brown, merely soften a little and infuse the butter with garlic flavour)

Add the mushrooms, season lightly with a little sea salt, turn up the heat and cook on a high heat until they are cooked and some of the juices have reduced down – but do retain a little bit of liquid

Meanwhile, ‘blitz’ the butter beans, cannelini beans and kidney beans in a food processor but only very briefly, so as to retain some chunky texture

Add the Puy lentils to the bean mixture and mix by hand

Add the fried mushrooms

If the mixture is a little dry, add a bit of melted butter

Season with sea salt (to taste)

vegetarian sausage mixture

vegetarian sausage mixture ready to go into vegetarian / vegan sausage casings

Push the mixture into the vegetarian sausage casings using a sausage-making machine/funnel (note that when you twist the ends, unlike with natural casings, they won’t remain properly twisted…leave enough room at the end to allow for a bit of expansion of the contents during cooking and prevent all the filling from escaping from the ends)

Grill or fry (careful if you BBQ – the vegetarian sausage casings have a tendency to tear open / explode on the high heat!) and serve with accompaniments of your choice

Vegetarian Sausage – Gloriously Simple, Gloriously Good!

Vegetarian Sausage | Sweet potato, caramelised onion & sundried tomato sausages

Delicious vegetarian sausage:

sweet potato, caramelised onion & sundried tomato with a chilli kick!

As I recently embarked on a sausage-making spree, my vegetarian friends asked me if I’d make some vegetarian sausages for them.  I love cooking and I’m always up for a culinary challenge, so I came up with not one, but two vegetarian sausage recipes:

Sweet potato, caramelised onion & sundried tomato AND

3 bean, lentil & mushroom (recipe coming soon)

I’m actually delighted with the results – though a word of warning: the vegetarian / vegan sausage casings are ok and easy enough to use, but although they cooked fine under the grill, they exploded somewhat on the BBQ.  They’re quite delicate in the cooking process!

Note: These vegetarian sausages can also be made into vegetarian burgers / patties without the vegetarian sausage casings.  Simply shape into a burger / patty and fry with a little oil in a non-stick pan.

Vegetarian Sausage | Sweet potato caramelised onion sundried tomato with chilli

In their casings, ready to ‘cook’

Ingredients for 8 vegetarian sausages (makes approx. 8 sausages plus what’s invariably left in the sausage-filling funnel & mechanism)

  • 2 sweet potatoes – approx. 340680g , prepared as described below
  • 4 fresh red chilli peppers, de-seeded & finely chopped
  • 60g sundried tomatoes in oil, loosely drained, roughly chopped
  • 2 large onions, prepared as described below
  • 2tbsp olive oil
  • 4tsp light brown soft sugar
  • salt (to taste)
  • Vegetarian / Vegan Sausage casings (I found these online – available from various retailers)

Method

Prepare the sweet potato:

roast sweet potato

Sweet Potato cubes ready for roasting

  • Peel the sweet potatoes and chop them into squares (approx. 2cm squared)
  • Drizzle on a little olive oil and sprinkle on some fine/ground sea salt
  • Place onto a non-stick baking tray in a pre-heated fan-assisted oven at 200°C and cook for approx. 20 mins until soft and slightly caramelised but not too much – you want them sweet, not bitter (higher temp or cook for longer if your oven isn’t fan-assisted).  I use Pampered Chef’s Rectangular Stone to bake the sweet potatoes on and this requires minimal use of oil.  Depending on what you use, you may have to adjust your oil quantities to avoid sticking.

Prepare the onion:

  • Peel the onions and cut it in half, then finely slice
  • Place 2 tbsp of olive oil (or use some of the oil from the sun-dried tomatoes) in a non-stick pan, pre-heat, then add the onions
  • Cook on a high heat, stirring frequently to avoid burning, until the onions are soft and browned and have become quite sweet
  • Add 2tsp of light brown soft sugar, stir in and quickly remove from the heat before the sugar burns

Remove the sweet potato cubes from the oven once they’re ready and mash them with a fork or potato masher, adding some of the oil from the tomatoes

Mix in the caramelised onions and wait until the sweet potato mash and caramelised onion mixture has cooled down to ambient temperature

Mix in the finely chopped chilli peppers and roughly chopped sun-dried tomatoes

vegetarian sausage

Vegetarian Sausage mixture waiting to go into casings

Season to taste with a little fine sea salt

If the mixture is too dry, add a little oil from the sundried tomatoes

Push the mixture into the vegetarian sausage casings using a sausage-making machine/funnel (note that when you twist the ends, unlike with natural casings, they won’t remain properly twisted…leave enough room at the end to allow for a bit of expansion of the contents during cooking and prevent all the filling from escaping from the ends)

Grill or fry (careful if you BBQ – the vegetarian sausage casings have a tendency to tear open / explode on the high heat!) and serve with accompaniments of your choice

Vegetarian Sausage – Gloriously Simple, Gloriously Good!

Merguez

Someone asked me recently whether I had a Merguez Sausage recipe

I didn’t at the time, but it reminded me of how much I loved these North-African sausages, so I did some research

Having researched a few French language recipe sites for the basic ingredients (the French are big Merguez eaters and it is, in fact, from growing up in Luxembourg, in close proximity to France, with French Nannies/Housekeepers, that I developed my love for these spicy delights), I played around with quantities and this was the result:

Merguez

Merguez cooking on the BBQ

Merguez Ingredients:

  • Sheep Casings (I used ex. narrow hog casings because I didn’t have any sheep ones in the house, but Merguez are traditionally chippolata-thin.  I used about 10 yards of the ex. narrow hog casings, but with thinner ones, you’d need more)
  • 1.5kg approx. of Lamb Shoulder (with all the fat!) – roughly 2 shoulders of 2kg each, boned & diced by your butcher
  • 4 cloves garlic
  • 2tbsp Harissa (This makes a fairly mild Merguez as my eldest daughter wouldn’t eat it otherwise.  Adjust the quantity of Harissa according to your own tastebuds – the spicier/hotter you want your Merguez to be, the more you add)
  • 60ml cold water
  • 2tbsp extra virgin olive oil
  • 3tsp fine sea salt
  • 1/2 tsp freshly-ground black pepper
  • 1tsp paprika
  • 3tsp Ras el Hanout (readily available in the spices area in most major supermarkets) – the one I bought had whole seeds in and other chunky bits of ingredients, so I ground them down more with a pestle and mortar
  • 1tsp fennel seeds, ground with a pestle and mortar

Method:

Depending on the sausage casings you buy, these may require soaking for a few minutes or a few hours before use

Peel the garlic and place it in a bowl with the lamb

Sprinkle on the Ras el Hanout and fennel seeds, gently mix ingredients together to ensure the meat is more or less evenly coated (this will make it easier later)

Put the meat (coated in Ras el Hanout and Fennel Seeds) and the garlic through your meat mincer/grinder on a coarse setting

Add all the other ingredients and mix well but gently, without over-working the meat

Merguez - uncooked

Merguez – freshly made, uncooked

Tip: If you want to test the flavours (I don’t mind tasting raw meat, but you get a better idea of the flavour balance in the cooked end product), make a tiny little patty and fry it up in a non-stick pan, then taste and adjust seasoning if required.  It’s always better to have to add seasoning as you can’t take it out once it’s in!

Place the sausage casings on the nozzle of your sausage-making machine, feed through the meat mixture to make one long length of merguez sausage

Once you’ve made your long one-piece merguez, twist at regular intervals (each Merguez needs to be approx. 10cm long) and snip at the twists with scissors if you wish to separate them at this point.

Grill, BBQ, Pan-fry or cook on a griddle and enjoy!

Merguez Sausage – Gloriously Simple, Gloriously Good!