Description
The joy of a good sausage is that fried, fatty quality and a strong mystery seasoning. Veggie sausages are tricky, but after years of trying I think this is a pretty good version.
Ingredients
For the sausages
600g/1lb 5oz Lancashire cheese, grated or crumbled
200g/7oz fresh breadcrumbs
6 spring onions, chopped
2 tbsp fresh thyme, chopped
2 tbsp freshly chopped parsley
3 whole eggs, plus 3 egg yolks
2 garlic cloves, crushed
about 50ml/2fl oz milk, to bind
salt and freshly ground black pepper
vegetable oil, for frying
For the onion gravy
3 large onions, sliced
2 garlic cloves, crushed
1 tbsp brown sugar
75g/3oz plain flour
75ml/3fl oz vegetarian gravy browning
500ml/18fl oz stock
Method
1. Place all the ingredients except the oil in a large bowl, season well, and mix it all up with your hands. When you taste it, overseason it by about 15 per cent, so it's a bit more salty and peppery than you'd normally have - the mixture loses some of its power as it chills and cooks. Chill the mixture for two hours.
2. Meanwhile, make the gravy. Heat a little oil in a pan and fry the onions, garlic and sugar over a low heat until golden. Sprinkle on the flour and cook for 3-4 minutes. Add the gravy browning and stock and bring to the boil. Season, then simmer for at least 20 minutes.
3. Mould the chilled sausage mix into sausage shapes - you should get about twelve decent bangers out of it, depending how big you like your sausage. You can either shallow-fry the sausages in a little oil or deep-fry them in a lot of oil; I think the deep-fry method brings the best out of the flavour and texture. Fry them for about five minutes until golden, then drain well on some kitchen paper and serve with the gravy.
4. This fabulous grub is great with mashed potato (try it with the addition of wholegrain mustard), with a salad or in a bun smothered in ketchup, onions and mustard and served with chips.
