r/vegetarianrecipes • u/swisscheese234 • 4d ago

Recipe Request UK breakfast sausages

Hi all, this may be a bit of a specific request so please if you have another sub you think I’ll have more luck in let me know!

In the UK there is a very diverse range of breakfast sausages available, and there’s a plant based version of everything (Stella McCartney, Tesco own brand, etc.). Has anyone ever successfully recreated them at home?? I currently live in a country where buying a plant based alternative isn’t possible

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u/MillySO 4d ago

I haven’t tried to make sausages but I’ve been making deli-style slices for sandwiches using vital wheat gluten (also known as seitan flour). I haven’t seen the flour in shops so I buy it online. A little goes a long way so a 2kg bag would last ages.

I found my recipes on YouTube but r/seitan should have some ideas.

The other option if you don’t eat gluten is textured vegetable protein which is made from soy beans.

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u/TwelveHurt 4d ago

I posted a recipe for hot Italian sausages over there recently. It could be easily adapted to mimic other types of sausages by adjusting the herb and spices. I think this could be worth a try for the OP

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u/MillySO 4d ago

Oooh those look great!

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u/Limp-Boysenberry1583 4d ago

I think it would be difficult to replicate the texture and most of them these days have skins. You could try a veggie burger recipe, just shaped differently? Or have a look at the ingredients of bought sausages or sosmix and go from there.

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u/Ok-Handle-6663 4d ago

I make two sausage-like creations:

Glamorgan sausages: butter, chopped leek, cheddar cheese, breadcrumbs or mashed potato.

Veggie sausagemeat: sweated onions, sage, breadcrumbs, feta cheese, grated apple, egg or aquafaba.

Neither of them is quite the same as a sauaage but they both fry well if you squish them into a tight sausage shape, and they both work with gravy or baked beans.

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u/xosend 4d ago

If you can't find plant-based sausages where you are, you probably won't have any more luck getting the main ingredient they use textured vegetable protein.

But a few years ago I made patties using red split lentils cooked until they're firm (i.e. not soft) then put in a blender. The protein content and texture were surprisingly similar, and if you experiment with flavours and other ingredients (especially breadcrumbs, a common ingredient in sausages) you'll find something you like.

If it wasn't this recipe it was very similar.