This meatless sausage patty is the most convincing non meat-trying-to-be-meat recipe I have ever made. I first learned it from a Youtube channel called I’m Still Workin. Since she uploaded the video, a few other Youtubers shared their own versions and I was so impressed, I decided to present my own rendition. (Check out her video here.)
How Was Meatless Sausage Developed?
This recipe for poor man’s sausage was developed during World War 2 when meat was rationed and either doubled its volume by fillers or replaced by fillers all together, like this recipe.
What Is Meatless Sausage Made Of?
It uses rolled oats combined with sausage spices and eggs. You form the mixture into patties and fry until golden.
Then you add a flavourful stock and simmer for 20 minutes, then fry them again. The result is a perfectly springy, spicy and surprisingly satisfying “sausage” patty! Simmering the patties after the first browning seemed a little odd to me at first, but I believe this step creates the meaty texture one tries to achieve when emulating meat from plants. The liquid can include a boullion cube, soy sauce, herb scraps or nothing at all. I recommend adding at least a little flavour to it as sausage is naturally a savoury, flavour packed delight.
How Can I Make Meatless Sausage Vegan?
If you want to make these vegan, replace the 2 eggs with 6 tablespoons of aquafaba. I have tried it, and it works! This is simply the water that is drained from a can of chickpeas, or saved from cooking your own. Only until recently it was discovered that aquafaba (“bean water”), can replace eggs in many vegan recipes. If you’d like to learn more about aquafaba and even make your own, click here and I will show you how!
You can also use flax eggs. For each egg required in a recipe, mix 1 tablespoon of ground flax seed with 2 tablespoons of water. Allow it to sit for several minutes until it turns thick and goopy, like egg. This acts as a binder, making it a suitable replacer for eggs. It is also a high source of Omega-3, among other benefits. If times are tough or you are trying to cut back on meat but still crave a hearty, satisfying sausage patty–try this recipe! They make great breakfast sandwiches. You can also crumble them into simmering tomato sauce for a tempting meat free Bolognese. If you didn’t tell a carnivore the difference, they likely would never know. I challenge you to try it!
1 teaspoon poultry seasoning OR 1/4 teaspoon sage, 1/4teaspoon thyme, 1/4 teaspoon rosemary and 1/4 teaspoon oregano
1 teaspoon paprika
1 teaspoon fennel seeds, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red chili flakes (optional)
2 teaspoons parsley flakes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs OR 3 egg whites OR 6 tablespoons aquafaba
2 cups water
1 boullion cube or 2 teaspoons soy sauce
Instructions
In a medium bowl combine oats with poultry seasoning (or sage, thyme, rosemary and oregano), fennel seeds, paprika, onion powder, garlic powder, red chili flakes (if using), parsley flakes, salt and pepper. Set aside.
In a separate bowl, beat eggs. Add to oat mixture and stir well to combine. Allow to rest for 30 minutes. Oats will hydrate and mixture will be easier to form.
In a medium saucepan, bring water to a boil. Add boullion cube or soy sauce. Remove from heat and set aside.
Form oat mixture into 4 or 5 patties. In a medium skillet, heat 3 tablespoons oil on medium and fry patties until golden, 1-2 minutes. Flip and brown the other side.
Reduce heat and add hot stock. Allow patties to come to a boil then reduce to a simmer. Cover and allow to cook for 20 minutes.
Discard stock or save for gravy. Return pan to medium heat and add a little more oil. Fry the patties a second time, flipping after a minute or two. Remove and serve immediately.
It uses rolled oats combined with sausage spices and eggs.You form the mixture into patties and fry until golden.Then you add a flavourful stock and simmer for 20 minutes, then fry them again. The result is a perfectly springy, spicy and surprisingly satisfying “sausage” patty!
Soy sausages were invented by Konrad Adenauer, the first German chancellor after World War Two, and a byword for steady probity - dullness would be an unkind word. During WW1, Adenauer was mayor of Cologne and as the British blockade of Germany began to bite, starvation set in badly in the city.
Adding baking soda to the meat mixture yields a more cohesive, springier sausage. A small amount of onion, garlic, and paprika enhances but doesn't overpower the flavor of the meat.
The key ingredient in vegan sausage is typically either pea protein or soy protein, along with one or more oils (canola, coconut, sunflower), spices and other plant-based additions. Nutritional value varies depending on the manufacturer's precise recipe.
Usually, the men would create a stew by adding tinned meat and biscuits into the pot. When the food was ready, it would be dished out individually for men to eat from their mess tins. As well as the endless supply of 'bully beef', soldiers grew to hate another tinned item, Maconochie's stew.
This may look like a pretty good diet, but the army sought to deliver the greatest number of calories in the easiest manner – and that often meant tinned (both meat and biscuit) rather than fresh food. A tin of Maconochie's meat and vegetable stew, especially when heated up, was the acceptable face of canned food.
Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird.
With dry sausages, vinegar does more than tenderize at the beginning and add flavor for enjoyment. It also may assist with preservation. With some dry sausages, surface mold may be part of the flavor development process.
Cracker Barrel added Impossible Sausage to menus as part of a broader shakeup of its offerings. The chain said that this was its “first plant-based protein at a time when more than ever, consumers are seeking plant-based options that are better for them.”
Turn them every couple of minutes so that they cook evenly and take on a golden-brown colour all round. A typical British sausage should take 15 to 20 minutes to cook through. If you have a temperature probe, aim for approximately 70°C.
Sausages should reach 155–165°F (68–74°C). Alternatively, boiling them before cooking in a pan or on a grill can ensure that they're thoroughly cooked and remain moist. Boiling and baking are the healthiest ways to cook sausage, whereas deep frying is the least healthy due to the added fats and calories it involves.
The best way to cook a fresh sausage (and it won't hurt a smoked sausage) is to poach it first. Start by getting a pan of salted water up to poaching temperature, so between 160 and 190 degrees, uncovered. Add your sausages and cook thoroughly. For the size of our sausages, this takes about 25 minutes.
“Meatless Tuesdays” and “Wheatless Wednesdays” were part of the USFA's Hooverization of America's kitchens. By 1918, the administration claimed more than 10 million homes had submitted pledges to use potato flour, molasses, and chicken instead of wheat flour, sugar, or beef in their tried-and-true recipes.
Adenauer called his meat alternative the “peace sausage”
And, as is so often the case with successful inventions, some of the best ideas are born out of necessity. During the First World War, Adenauer felt it was his duty to do something about rapidly worsening food shortages and hunger in Germany.
National meatless (and wheatless) days were in- troduced in 1917 to conserve rations for troops fighting overseas in World War I and, later, World War II. But the impacts of these initiatives went far beyond rationing to mobilize communities, expand education and promote public health.
Political cartoonists commonly used the image of the dachshund to ridicule Germany. During World War I, the dachshund's popularity in the United States plummeted because of this association.
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