Homemade Vegan Sausages

Who doesn’t love a sausage?! They’re comfort food at it’s best! The problem is, store-bought vegan versions are often loaded with so many processed ingredients and other dubious additives, you’re left wondering whether there’s much goodness in them at all. So why not have a go at making your own?

These sausages are a firm family favourite, the children devour them! I often serve them with homemade vegan mayonnaise (recipe here) or hummus (recipe here) or with a variety of salads, or make hotdogs with them (always a hit in school lunch boxes!) or toad-in-the-hole, or serve them as part of a traditional weekend meal, with roasted vegetables, mashed potatoes and vegan gravy.

In advance:

Drain and freeze one packet of firm tofu (approx 400g) for 24 hours. Then thaw and drain again.

Pulverise the following ingredients in a food processor/vitamix:

1 brown onion

2 cloves of garlic

2 tablespoons of flax seeds

1 cup of oats

Sea salt to taste and any flavourings you prefer (I like to use paprika, oregano, thyme and basil)

Remove and put in a bowl.

Next:

Pulverise the thawed, drained tofu in the blender until it looks creamy.

Add the pulverised tofu to the bowl of other ingredients and mix well.

Cover a chopping board with brown flour. Take a handful of the mixture, roll into a sausage shape in the palms of your hands, then roll on top of the flour.

Fry on low heat in a generous amount of coconut oil until browned.

They keep a great, firm consistency. I experiment a lot with different flavours; I particularly like adding Mexican spices and I often throw in other ingredients too, like raw mushrooms.

Once you get used to making them you’ll soon find a variation that suits you best, then I’m sure you’ll happily wave goodbye to store-bought versions!