Sausages are great comfort food and their importance at the neighbourhood BBQ makes them a social food too. So it’s only fair that veg*ns should get to enjoy them as well. And who doesn’t love and appreciate a good sausage or maybe two?
1.5 cups wholemeal breadcrumbs
1 small onion
3 tbsp fresh parsley, thyme, sage, or rosemary, finely chopped
2 tsp dried herbs
1 tsp dijon mustard
1 tsp soy sauce
2 tbsp coconut oil
Mix all ingredients together in a food processor or with a hand mixer until it forms a smooth paste. Season with salt and pepper. Then divide the mixture into balls with your hands and gently but firmly roll them into sausages. You can make the sausages big, small or medium-sized: whatever you like best. Then grill or fry for 6-8 minutes until they are golden brown, turning frequently as you cook. Serve with vegetables or salad. Then eat slowly. Appreciate. Indulge. Saviour the flavour. These sausages are filling and very healthy.
This recipe has been adapted from Tofu sausage popover in The ultimate book of vegan cooking by Tony and Bishop-Weston.