Last Night’s Dinner: Vegetarian sausage and egg with chilli sauce

Sunday 26 June

Okay, so this isn’t quite a ‘last night’s dinner’, it’s a breakfast based on a recipe in Denis Cotter’s For the Love of Food. Once you get the basic idea, it’s easily adaptable to your own taste.

We’ve often wondered about how to make a decent veggie sausage – one that doesn’t try too hard to be meaty, one that doesn’t taste of artificial flavourings and enhancers, one that celebrates its own fresh ingredients and yet one that is defiantly sausagey. Well, this is as near as we’ve got.

The principle is straight forward. It’s a mix of cooked chestnuts (a vacuum-packed bag from the supermarket is good for this), mashed tofu, breadcrumbs and herbs, all blitzed in a food processor with an egg to bind the mixture. You then take small palm-full of the mix, mould into a sausage shape and lightly fry.

For Cotter’s exact ingredients see the book, but we’d happily encourage you to have a go yourselves. It’s just like making a fritter or savoury ‘cake’, but sausage-shaped and with ingredients you might not expect. Think about it, however, and it all makes sense.

One tip: do be careful with them in the frying pan, unlike a Quorn sausage, or a real sausage, they do break apart fairly easily. Cotter suggests making a large batch and freezing them, uncooked. Apparently they cook better from frozen. We tried it. They did.

We served them for breakfast with a fried egg and a hastily made chilli sauce (take a couple of tomatoes, some chillis, a little oil, seasoning, whizz in the food processor and cook through for five minutes).

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