Vegetarian Sausages.

I have to admit that I find the concept of vegetarian ‘bacon’ and sausages and other meat-mimicking preparations rather puzzling, but a find myself compelled to share a recent recipe find with you. The following ideas may suit those non-vegetarians amongst you whose carnivorous instincts have been more than satisfied over the recent holiday season, as well as those of you particularly fond of Brussels sprouts.

From New Vegetarian Dishes (1892) by Mrs Bowditch, I give you several varieties of vegetarian sausages:

Brussels Sprouts Sausages.

4 ounces cooked sprouts.

2 ounces mashed potatoes.

2 ounces bread crumbs.

1 ounce butter.

1 teaspoon sage.

½ teaspoon salt.

½ teaspoon pepper.

1 egg and bread crumbs.

Mix the vegetables, bread crumbs and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter or boiling oil.

Sausages with Curry Flavour.

1 dozen button mushrooms.

2 hard-boiled eggs.

3 tablespoons bread crumbs.

½ teaspoon curry powder.

¼ teaspoon salt.

A little pepper.

1 beaten egg.

Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling

oil until brown (about half a minute). Sufficient for two persons.

Savoury Sausages.

¼ Pound cooked cabbage.

¼ pound mashed potatoes.

1 hard-boiled egg.

2 slices of beetroot.

2 teaspoons mint sauce.

1 ounce fine bread crumbs.

½ teaspoon salt.

½ teaspoon pepper.

1 egg and bread crumbs.

Mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. Shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. Serve piled on a hot dish, and garnish with parsley. Peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish.

Semolina Sausages.

8 ounces mashed potatoes.

8 ounces sprouts or cabbage.

6 ounces cooked semolina.

2 ounces bread crumbs.

2 teaspoons mixed herbs.

1 egg.

1 teaspoon salt.

½ teaspoon pepper.

Egg and bread crumbs.

Mix all thoroughly together, form into sausages, roll them in egg and bread crumbs, and fry in butter or boiling oil until a golden brown. Serve piled on a dish with parsley as a garnish.