The production of vegetarian sausages is entirely possible thanks to the new Vegetarian Casings made from seaweed polysaccharides rather than the previous cellulose casings that often proved to be too troublesome for domestic use. There are some golden rules when making meat substitute sausages.
10 Golden Rules of Making a Quality Vegetarian Sausage
- 500g Quorn
- 2 garlic cloves
- 1 medium onion
- 1 large dollop (yes, that’s a cooking term) of marmite
- 2 tablespoons of vegetarian balsamic vinegar
- 7g kosher salt or regular salt,
- 150 g gluten-free rusk,
Weschenfelder Top Tip - Quorn, or any of the other meat substitutes, can be used to make sausages. In order to do so, you might need a little trial and error to get the exact consistency and flavour you prefer, but it is possible, and this is video above shows a basic starting point.