With meat being rationed, many “mock meat” recipes were created to satisfy the desire for meat, but using ingredients that weren’t rationed.
This “mock sausage” recipe tastes quite good, and it can be made vegan
Ingredients
- 1 cup quick rolled oats
- 2 teaspoons poultry seasoning or use a mix of 1/2 teaspoon sage, 1/2 teaspoon thyme and a 1/2 teaspoon rosemary
- 1 teaspoon paprika
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoons parsley flakes or more to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs (remember eggs were rationed!) or 3 egg whites or 6 tablespoons bean water, as from cooking chickpeas
- 2 cups water
- 1 boullion cube or 2 teaspoons soy sauce
Instructions
- In a medium bowl combine oats with eggs or bean water, poultry seasoning (or sage, thyme, rosemary), crushed fennel seeds, paprika, onion powder, garlic powder, parsley flakes, salt, and pepper. Move aside.
- In a medium saucepan, bring the water to a boil. Add a bouillon cube or soy sauce. Remove from heat and move aside.
- Form oat mixture into 4 “sausage” patties. In a medium frying pan, heat 3 tablespoons oil or fat on medium heat and fry patties until golden; about 1-2 minutes on each side.
- Reduce heat and add hot stock. Allow the cooked patties to come to a boil then reduce to a simmer. Cover and allow to cook for about 20 minutes
- Pour off the stock and save for gravy! Return frying pan to medium heat and add a little more oil or fat. Fry the patties a second time, again for a minute or two on each side until desired brownness. Remove from heat and serve with jacket potatoes or carrots for a wartime dinner.