Quorn Sausages

Making Quorn Sausages
Quorn, or any of the other meat substitutes, can be used to make sausages. In order to do so, you might need a little trial and error to get the exact consistency and flavour you prefer, but it is possible, and this is video shows a basic starting point.
The production of vegetarian sausages is entirely possible to new vegetarian casings made from seaweed polysaccharides rather than the previous cellulose casings that often proved to be too troublesome for domestic use.
There are some golden rules when making meat substitute sausages.
1) Cook your stuffing first and allow it to cool before loading your casings.
2) The casings dissolve in water, so keep your sausage as dry as you can make it. These sausages are probably at their best served with a good sauce or made into a casserole.
3) You need to add a lot of flavour to meat substitute, so experiment to your heart’s content.
3) They are reheated before serving but make sure they are very well cooked. Like boiled rice that is refried the following day, these sausages need to be piping hot before serving.
4) Absolute cleanliness and sanitisation of equipment is essential as in all sausage making.
5) You need a binding agent, breadcrumbs or rusk is fine.
6) You need a setting agent which can be egg if you eat them or something like aqua fava for completely vegan sausages.
7) Don’t panic when stuffing the sausage, if it is still crumbly, the casings are strong enough for manipulation of the contents to make a good, full sausage.
8) When cooking, it is best to keep them moving in the pan, or on the grill or oven. This way the casings do not suffer degradation from the little water there is in the sausage.
9) For a casserole, cook them under a grill first and then add them to your casserole. This way the casings will not simply dissolve in the sauce.
For this particular recipe we used:
500 g Quorn
2 garlic cloves
1 medium onion
1 large dollop (yes, that’s a cooking term) of marmite
2 tablespoons of vegetarian balsamic vinegar
7 g kosher salt
150 g gluten free rusk