Glamorgan Sausages or Selsig Morgannwg in the Welsh tongue are credited with being the first vegetarian sausages according to my copy of World Vegetarian Classics by Celia Brooks Brown. They can be traced back to 1862 where they were highly regarded by George Burrows in his diary about his travels through Wales. The original cookbook recipe consists of breadcrumbs, leeks, parsley, eggs, cheese, mustard and seasonings which is obviously not vegan. My husband and son adored these sausages during our period as vegetarians so I took it upon myself to attempt a vegan version several months ago which they both deemed to be a success.
By substituting a vegan cheese for dairy cheese with a bit of nutritional yeast thrown in for good measure and ground flaxseeds mixed with water for eggs, the mixture actually binds together better than the original version. They are not strongly flavoured so I recommend serving them with a nicely spiced tomato chutney or mustard. Tomato sauce/ketchup or BBQ sauce is another condiment that works well with them.
I actually prefer my meals to have a bit more oomph than these snags and mash but they have been requested for quite some time so I made them to please the man and son. To keep it interesting for me this time, I stir-fried some julienned carrots and shredded cabbage with garlic, chilli and vegan mushroom oyster sauce to have on the side. Next time around I may try adding a bit of smoked paprika to the sausage mixture as it's a spice I adore and feel could make them more interesting.
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