I'm quite fond of veggie sausages, and for a while now I've been planning to make a homemade vegetarian sausage variation. Now I finally got into experimenting with my own sausage mix and method. I wanted to make very savoury sausages and serve them with a hearty meal, potato mash was a must, and I think that the result was rather good. I made a similar mix to a nut roast, which means that you can also bake these ingredients as a nut loaf, if you prefer.
Here is my first ever own veggie sausage recipe, which makes about six veggie sausages.
2 large carrots
25g dried porcini mushrooms
2 garlic cloves
240g cooked and peeled chestnuts
50g grated cheddar
½tsp ground black pepper
1tsp vegetable stock powder
1tbsp soy sauce
Breadcrumbs for binding the mix
Peel and chop coarsely the carrots and parsnips, and then boil them in water until soft and mash. Soak the crushed porcini mushrooms in water for about 10 minutes. Cook the finely chopped shallots and garlic in olive oil until soft. Add the drained porcini and the seasoning to the pan.
Combine the carrot and parsnip mash with the shallots, and add the grated cheese and the mashed chestnuts. Mix everything and add breadcrumbs depending on the moistness of the sausage mix. I added about one cup of breadcrumbs in order to get a firm sausage mix. Then let the mix cool down fully in case some ingredients are still warm after cooking.
Cut small sheets (about 20x20cm) from baking paper and aluminium foil. Wrap parts of the mix in sausage shape first in baking paper and then foil, close the wrapping around the ends. Place them on a baking tray and bake at 180C for about 45 minutes. The sausages will be fairly soft when cooked in this fashion, so if you wish to have a crunchier sausage surface, open the foil and baking paper parcels after about 30 minutes of baking.
Serve the sausages with a side salad, potato mash and onion gravy. I also served some mini leeks fried in butter on the side. Enjoy the filling meal!