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Vegetarian “Sausage Mix”

Recipe by

  • Time needed: 15-20 minutes to mix & cook •
  • Calories per serving: •
  • Servings: 1-4 •
  • Difficulty: 1
  • Rating: 3.00 based on 1 review

Meat free sausage mix made with oats, rye or barley

Ingredients

• Using either/or or even a mixture of:
• Whole grain oats, pre-soaked in water to soften & drained
• Flaked rye, pre-soaked in water to soften & drained
• Pre-cooked pearl barley
• Ingredients:
• 100g grain of choice (see above)
• 25g cold grated butter
• 25g freshly grated Parmesan Cheese (not the powdered stuff)
• 1 small onion, minced & fried
• 1 yolk
• 1 tsp mustard (or to taste)
• salt & pepper to taste
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Method

Mix the ingredients together really well, mould into either pattties or sausages, coat with either pinhead oatmeal, dukkah, cold left over cous cous, or your choice of coating. Fry till crisp & golden.

4 reviews for “Vegetarian “Sausage Mix””

  • review by:
    12 Oct 2017 at 16:54
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    This looks good, however,Parmesan cheese is not vegetarian! Tesco do a vegetarian cheese that grates and tastes very like Parmesan. Sorry can’t remember the name but it can be Googled.

  • review by:
    13 Oct 2017 at 01:07
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    Just a few notes to add to this recipe regarding vegetarian Parmesan cheese. I am reliably informed that the following listed places are where vegetarian Parmesan-like hard Italian-style cheeses can be found in the UK:
    Twineham Grange Vegetarian Pasta cheese from Bookhams is lovely and can be bought online and from Waitrose.
    The Better Food Company in Bristol stocks some tasty vegetarian-friendly Parmesan-like cheese.
    Whole Foods stores, which seem to be growing in number across the UK, also have a couple of varieties of vegetarian Italian hard-cheese.
    Biona Organic Montello Parmesan Style Cheese does the job and can be found in some health food shops.
    Colla Vegetarian Italian Cheese Stick, from Ocado (and Waitrose) is also lovely.

  • review by:
    14 Nov 2017 at 13:24
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    Can the sausages be frozen?

  • review by:
    13 Mar 2018 at 13:46
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    Nice recipe but what’s the carb content?

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