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Interesting post. I am a vegetarian but usually don’t eat products that are supposed to taste like meat, since I don’t like it:) I might have to try this though.
Maria – I appreciate your comment—it makes perfect sense. I’m not a vegetarian, but I don’t go out of my way to consume meat either (preferring veggies, grains & fruits). That said, I’m definitely not a fan of pork, and resist pork sausage at all costs. Vegetarian sausage gives people like me an alternative to traditional breakfast meats while still enjoying a similar texture.
What a wonderful recipe. Your photo makes me want this instead of a real pork or turkey sausage. That’s something to be said, as pork is very tempting even for us folks that don’t really dig on swine! I will be making this and coming back to comment on how it is.
I must say I have not tried veggie sausages….I think I am missing out.
I love vegetable patties and burgers and sausage links…I find that there is more depth of flavor sometimes over the meat filled ones! Thanks for sharing this!
Brilliant…I’ve always hated veggy sausage as it was sooooo dry when I cooked it.
interesting and tasty! i’ll admit, imitation meat products need lots of help in the flavor arena, so i like this idea a lot! and hey, anything making use of the cast-iron skillet is okay in my book.
Oh my, sounds so good. And looks good!
Fun to find you (through Amy).
Sandy
This reminds me very much of what my mother used to make in Singapore, a vegetarian version of pork springrolls, called ngau hiang, which means 5 spices, the 5 spices being one of the main seasoning.
Fabulous blog! I love the concept…it’s a dream of mine to one day run a bed and breakfast and bake muffins, and scones, and gooey afternoon cookies. Beautiful work–I’ll definitely be back!
I am so excited to see this recipe! Thank you for a truly delicious way to prepare vegetarian sausages!
This looks delightful! I’m a vegetarian and eat veggie alternatives to meat every now and then. Haven’t tried the sausages yet but I definitely want to try this recipe
Love the blog by the way!
This looks yummy and I will definitely try this. Thanks for this recipe!
I love this post! I’m vegetarian, so really appreciate this
The mushroom stock is a really great idea! I’d make this recipe with morningstar sausage or some smoked tempeh.
I’m pretty much a “flexitarian.” I eat chicken and a bit of fish, but no other meats. It’s just not for me. However, I love the taste & texture of vegetarian sausage patties. I thought I loved MorningStar sausage patties, or “breakfast patties” or whatever they call them, but now they make the same one with maple flavor. It is sooo good. Great texture, no animal fat, no guilt. It’s hard not to make two more after eating your first pack of two. I’ll have to try your way of making them even better… can it be? We’ll see. Thanks for the share. ~ Foodie Les