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Vegetarian sausages with gravy and mash

Published: 31 Oct 06
Updated: 18 Mar 24

Try our vegetarian sausages – made with Lancashire cheese, mozzarella, spring onions and fresh breadcrumbs – for your dinner tonight. Served with mustardy mash and onion gravy, it’s the perfect comfort food.

Easy
November 2006

Test kitchen approved

Serves 6
Hands on time 1 hour, plus chilling

Vegetarian recipes

Nutrition: per serving

Calories: 1,019kcals
Fat: 67.5g (33.8g saturated)
Protein: 36.9g
Carbohydrates: 69.4g (11.5g sugars)
Salt: 3.3g

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Ingredients

400g Lancashire cheese, grated
225g mozzarella, drained and grated
200g fresh white breadcrumbs
6 spring onions, trimmed and finely chopped
1 tbsp each chopped fresh thyme, basil and parsley leaves
2 medium eggs, plus 3 medium egg yolks
2 garlic cloves, crushed
Oil, for deep-frying

For the gravy

3 tbsp vegetable oil
3 large onions, sliced
2 garlic cloves, crushed
1 tbsp light soft brown sugar
25g plain flour
200ml brown ale
500-600ml fresh vegetable stock, hot
2 tsp gravy browning or Marmite

For the mash

1kg floury potatoes, such as Maris Piper, cut into large chunks
150g butter
50g wholegrain English mustard

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Method

Make the sausages. Put all the ingredients except the oil in a large bowl and season well. Using your hands, mix until well combined. Divide the mixture into 12 pieces and mould each into a sausage shape. Cover and chill for at least 2 hours or overnight.
Make the gravy. Heat the vegetable oil in a large, heavy-based saucepan. Add the onions, garlic and sugar and fry over a low heat for 25-30 minutes, stirring occasionally, until the onions are caramelised. Sprinkle with the flour and cook, stirring, for 1 minute. Gradually stir in the ale, stock and gravy browning or Marmite and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes or until thickened. Keep warm.
Meanwhile, make the mash. Cook the potatoes in a pan of boiling salted water for 20 minutes or until tender. Drain, tip back into the pan and shake well. Season and mash until smooth, then beat in the butter, followed by the mustard. Keep warm.

Half-fill a deep, heavy-based saucepan with oil and place over a medium-high heat until it reaches 180°C (to test if it is ready, use a sugar thermometer or drop in a cube of bread – it should turn brown in 40 seconds). Deep-fry the sausages in batches of 3-4 for 3 minutes or until richly golden. Remove and drain well on kitchen paper.
Divide the mash and sausages between plates and pour over some beer gravy to serve.