Homemade Vegan Sausages | Homemade meat Alternatives | Vegan Recipes | Homemade Vegan | Sarah Irving | Susty Meals | Vegetarian Vegan Blogger | Manchester

Homemade Vegan Sausages

I have been on a mission to create the best homemade vegan sausages as I wanted to make sausage rolls.  Kind of an odd reason, I know.  However, once you have perfected homemade vegan sausages, the world is your oyster for other sausagey dishes.  If you can get the perfect sausage roll, you can get anything!  So here is my perfectly amazing homemade vegan sausage recipe.

I am a huge fan of sun dried tomatoes and wanted to do a sausage that was flavourful and delicious as well as something that holds together enough to be used in a sausage roll (I’m obsessed!) or on the BBQ.  So many veggie sausages fall apart easily so can’t be used on the grill or BBQ, so making some solid ones is also part of the mission.

You know what?  It think I might have done it…

Although I haven’t BBQ’d them yet – although I have been considering having some friends over for a winter vegan BBQ with Mulled Wine (kind of a homemade Christmas Market stylee) they held up fantastically well being baked into sausage rolls, being shallow fried and grilled inside.  So, that is promising so far.

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As this recipe is somewhat different and perhaps out of the comfort zone of some of you, I’ve done a bit of a photo tutorial so that you can check that you’re on the right track as you go through.  It sounds like there is loads to it, but it’s not that bad really!  Plus you get to make a big batch which means that you can freeze some of them off for a later date or share them with friends (what am I saying?  Save them for yourself, they’re too delicious!!)

Ingredients:

For the spice blend:

1 tbsp fennel seeds

1 tbsp smoked paprika

1 tbsp dried oregano

1/2 tsp onion salt

For the sausage:

1/2 a red onion, finely chopped

8 mushrooms, finely chopped (you can use your food processor for ease, just don’t turn them to mush!)

400 g tin of butter beans, drained and mushed

1 tbsp olive oil

2 garlic cloves, minced

1/3 cup of sun dried tomatoes, drained and blitzed

4 tbsp nutritional yeast

1 tbsp xanthan gum

splash of Henderson’s Relish

1/2 cup of plain flour

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Method:

  1. Heat the olive oil in a large frying pan and add the onions, mushrooms and garlic
  2. Fry gently over a medium to low heat until all of the moisture has gone and it all looks pretty dry
  3. Drain the butter beans and mush with the back of a fork in a large bowl
  4. Blitz the sun dried tomatoes in a food processor then add to the beans
  5. Add the mixture from the frying pan to the bowl with the beans and tomatoes along with a splash of Henderson’s Relish
  6. Finally add the nutritional yeast, xanthan gum, spice blend and plain flour
  7. Mix the ingredients together until they are all fully combined and there are no clumps of the mixture or fry ingredients
  8. Cut into sections and form into 6 or 7 sausages (I did 7 because I wanted some to experiment with!)
  9. Wrap each sausage in a piece of foil, making sure they are completely sealed
  10. Steam in a large pan for 15 minutes and let cool in the foil
  11. Once cool, unwrap and use however you like
  12. These can be eaten straight away, but are delicious cooked on the grill, fried with some tomatoes or made into sausage rolls (recipe coming soon!)

And now for the picture tutorial:

  1. Heat the olive oil in a large frying pan and add the onions, mushrooms and garlic

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2. Fry gently over a medium to low heat until all of the moisture has gone and it all looks pretty dry

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3. Drain the butter beans and mush with the back of a fork (or your fingers) in a large bowl

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4. Blitz the sun dried tomatoes in a food processor then add to the beans

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5. Add the mixture from the frying pan to the bowl with the beans and tomatoes along with a splash of Henderson’s Relish

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6. Finally add the nutritional yeast, xanthan gum, spice blend and plain flour

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7. Mix the ingredients together until they are all fully combined and there are no clumps of the mixture or fry ingredients

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8. Cut into sections and form into 6 or 7 sausages (I did 7 because I wanted some to experiment with!)

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I didn’t take any pictures of the rest of the process, but I will share with you the equipment that I use for doing it. I think you’ll be OK with wrapping the sausages in foil – but if not, let me know and I’ll get a tutorial sorted.

For steaming, I use the steam basket from my pressure cooker (although you can use a regular folding steam basket or bamboo basket or even a steaming machine – they all work the same), about 500 ml of boiling water and my stock pot.  I place the wrapped sausages into the basket, pop the trivet into my stockpot and them fill the bottom with boiling water making sure that it doesn’t go over the trivet which would mean it would touch the wrapped sausages.  Then I bring the water back to the boil and reduce to a fast simmer. Pop the basket onto the trivet and place the lid on the stock pot.  Time for 15 minutes and then remove to cool.

Finally unwrap the sausages and cook for your meal, freeze them off wrapped in grease proof paper of frozen separately or make them into sausage rolls.

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I can’t even begin to tell you how many tries I have had to make a great homemade vegan sausage that holds its own and tastes great!  I’m really proud of these bad boys!

I hope you give them a go and enjoy my homemade vegan sausages as much as we do!

Sarah sig

Have you ever made your own veggie sausage before?  Are you a fan of sausage rolls too?

Let me know in the comments below!

Remember to pin this recipe for later!

Homemade Vegan Sausages | Homemade meat Alternatives | Vegan Recipes | Homemade Vegan | Sarah Irving | Susty Meals | Vegetarian Vegan Blogger | Manchester

 

Homemade Vegan Sausages
Recipe Type: Homemade Meat Alternative
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 6
If you have ever tried to make BBQ friendly vegan sausages and found them to fall apart, I have been working on making some that stay together. These have a mildly Italian flavour and are perfect for all sorts of meals.
Ingredients
  • For the spice blend:
  • 1 tbsp fennel seeds
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1/2 tsp onion salt
  • For the sausage:
  • 1/2 a red onion, finely chopped
  • 8 mushrooms, finely chopped
  • 400 g tin of butter beans, drained and mushed
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/3 cup of sun dried tomatoes, drained and blitzed
  • 4 tbsp nutritional yeast
  • 1 tbsp xanthan gum
  • splash of Henderson’s Relish
  • 1/2 cup of plain flour
Instructions
  1. Heat the olive oil in a large frying pan and add the onions, mushrooms and garlic
  2. Fry gently over a medium to low heat until all of the moisture has gone and it all looks pretty dry
  3. Drain the butter beans and mush with the back of a fork in a large bowl
  4. Blitz the sun dried tomatoes in a food processor then add to the beans
  5. Add the mixture from the frying pan to the bowl with the beans and tomatoes along with a splash of Henderson’s Relish
  6. Finally add the nutritional yeast, xanthan gum, spice blend and plain flour
  7. Mix the ingredients together until they are all fully combined and there are no clumps of the mixture or fry ingredients
  8. Cut into sections and form into 6 or 7 sausages (I did 7 because I wanted some to experiment with!)
  9. Wrap each sausage in a piece of foil, making sure they are completely sealed
  10. Steam in a large pan for 15 minutes and let cool in the foil
  11. Once cool, unwrap and use however you like
  12. These can be eaten straight away, but are delicious cooked on the grill, fried with some tomatoes or made into sausage rolls (recipe coming soon!)

8 Comments

  1. Ooof these look and sound absolutely delicious. I’m not vegan but I do eat a lot of veggie stuff! I like the addition of sundried tomatoes in your sausages!

    Lima
    x

    • They really are good (even if I say so myself!) The sun dried tomatoes just give that little extra zing, which is delicious! It’s good that you enjoy veggie stuff – it has a lot going for it! 😀

      Sarah x

  2. Hi Sarah, thank you so much for posting this recipe. I’ve recently become vegetarian and must admit, I’m really missing sausages!

    I plan on giving your recipe a go, but before I do, I just wanted to ask what mushrooms you used in the recipe and what size. I’m presuming they’re not portobellos, but just thought I’d check!

    Thanks in advance!

    All best wishes,

    Lisa

    • Hi Lisa,

      Apologies for my late reply, I have been getting over the horrible cold that has been making the rounds.

      How are you enjoying vegetarianism, bar missing your sausages? I am sure that these will curb that want.

      They are just regular mushrooms, around 3cm diameter. Yes, better to check before jumping straight in.

      I hope you’ll let me know how you get on and I hope you enjoy the sausages as much as we do.

      Best wishes,

      Sarah x

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