Venture into vegan with this plant-based twist on this Scottish breakfast favourite created by the author of the The Scottish Vegan Cookbook, Jackie Jones.

  • Prep: 120 mins - To Cook: 5-6 mins
  • 4-6
  • Medium
My vegan version of Lorne sausage uses black-eyed beans and kidney beans, wholemeal breadcrumbs and traditional seasoning – and apparently it comes close to the original. Prepare ahead, as the mixture needs to be chilled in order to hold its shape.

Ingredients

  • 1 x 400g tin black-eyed beans, drained (240g net weight), rinsed in cold water
  • 1 x 400g tin kidney beans, drained (240g net weight), rinsed in cold water
  • 1 tsp olive oil or rapeseed oil
  • 2 shallots, peeled and chopped finely
  • 1 tsp ground nutmeg
  • 1/4 tsp ground mace
  • 1 tsp ground coriander
  • 2 tsp vegan stock powder
  • salt and freshly ground black pepper
  • 125g wholemeal vegan breadcrumbs, toasted
  • 1 flax seed egg (1 tsp ground flax seeds mixed with 3 tbsp cold water and set aside for a few minutes to thicken)
  • olive oil or rapeseed oil for cooking

Method

Vegan square sausage

1 Line an 18cm x 26cm shallow tin with biodegradable clingfilm so that it comes over all of the sides. Set aside.

2 In a medium bowl, mash the black-eyed beans and kidney beans with the oil.

Stir in the chopped shallots, nutmeg, mace, coriander and stock powder and season with salt and black pepper to taste.

Add the breadcrumbs and flax seed egg and mix thoroughly with your hands, squeezing the mixture together to make it as compact as possible.

3 Scoop the mixture into the tin.

With the back of a spoon press it down evenly and firmly into the sides and edges and then cover with the overhanging clingfilm.

Place in the fridge for 1-2 hours.

4 Remove the mixture from the fridge, turn it out of the tin and cut into large square slices, having removed and recycled the clingfilm.

5 In a large frying pan, heat a little oil on medium heat and shallow fry the sausage slices for 5-6 minutes on each side or until golden brown and cooked through.

Alternatively, bake in a preheated oven at 180C/Gas Mark 4 for 20-25 minutes, turning once halfway through, until browned and crisp on the outsides.

6 Serve in a morning roll with tomato ketchup or a leafy green side salad.

vegan square sausage

The Scottish Vegan Cookbook by Jackie Jones is out now, £16.99, Birlinn vegan square sausage

 

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.