WAR-TIME OATMEAL SAUSAGES??! | VEGAN RECIPE

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Oatmeal Sausage Recipe
(Adapted From War-Time Cookery Cookbook)
Makes 7 links

– 1 tablespoon oil, more for frying
– 1/2 onion, chopped
– 1 1/2 tablespoons yeast extract (
– 1 cup water
– 1/2 cube mushroom bouillon (
– 2 ounces oatmeal flour
– 2 ounces coarse oatmeal
– 1 large pinch mixed herbs
– 2 dashes soy sauce
– 2 dashes apple cider vinegar
salt and pepper to taste

Batter
– rice flour – no idea how much I put…just have it be like the consistency of glue 🙂
– water

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Comments

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49 COMMENTS

  1. I think this could be a good base recipe to jump off to other improvisations. Make sausage one time, then some sort of patty the next, a replacement for tofu or seitan for variety. Add different veggies and some different grains for texture variations. The fact that you can shape and mould it is another plus. Mix and match. 🙂

  2. I've made breakfast sausages before and added liquid smoke and soya sauce and they are really good and make a change from sweet porridge oats in the morning. I also made a Woolten Pie last weekend. Basically stewing veg, carrots, swede, onion (didn't have all the veggies listed in the recipe) with some oatmeal, yeast extract, veg stock and mixed herbs, topped with sliced potato, baked for approx 40 mins. It was fantastic, very 'meaty' and filling. Heres the link if you fancy trying it for yourself? http://cookit.e2bn.org/historycookbook/760-woolton-pie-recipe-2-with-potato-topping.html Oh and yes please, do make some more Wartime recipes on your Channel.

  3. I was thinking that substituting just yeast extract for suet without additional fat might make it dry. It would be fun to experiment with this to make different kinds of sausages, like adding fennel seeds or maple syrup. I've never used yeast extract, so I'm looking forward to trying it. Also, I love the nostalgia of this recipe!

  4. Ok, I just made these sausages: this is one of the best vegan meat recipe I've ever eaten. I added two more ingredients:
    1. Some fennel seeds (blended)
    2. A teaspoon of tomato paste
    I just fried them in some oil (1 tablespoon) no batter.
    They were delicious! I used them as one of the toppings on my pizza 😋

  5. We shall fight on the beaches, we shall fight on the landing grounds, we shall fight in the fields and in the streets, we shall fight in the hills; we shall never surrender – Sir Winston Churchill. This is great, I really liked watching the entire process. Grab your helmets, we're heading to the frontlines! 😅

  6. I make oatmeal sausage patties all the time using the fry-simmer-fry method, but I've never tried this method! I will try it soon and if you like this recipe, look up the oatmeal sausage video that connie's rawsome kitchen did, I make it all the time and use it for so many recipes! It's great on pizza and crumbled into a "sausage roll"

  7. This looks like a great recipe. Maybe you could try adding some Atora vegetable suet in place of the meat suet. Perhaps it was there for more of the sausage fattiness and mouth feel of a real sausage than actual flavour? So keep in the yeast extract for the flavour. I think I’ll give this a go. Thank you for posting x

  8. This is impeccably timed, my dear! I have a couple of vintage cookbooks that have sections dating to WWII rationing. I love this stuff! Even though, as in this case, some of the recipes are head scratchers: Why batter the oat sausages, for instance? Extra calories? Who knows! Can't wait to see what you attempt next, though "potato cheese" sounds intriguing. TFP : )

  9. In both Britain and Ireland we have the black and white puddings, of which the white is made using oatmeal for body. Then of course you have Scotland's haggis. I'm sure the author would have had these in mind.
    I make a white pudding by freezing tofu to get that meatier texture and then adding it to oatmeal with the spices and herbs normally used in Irish white pudding. You can also buy vegetable suet, and when I have it I throw that into the mix. Wrap up the sausages in cling-film, steam and then cool. Then slice and fry as traditional.
    The tofu adds protein and at the right ratio with the oatmeal cuts stodginess.

  10. that looked fun! lol love your facial expressions =D

    connie's rawsome kitchen had a similar recipe and i had made my own version of it. i make quite a few patties to freeze. i used dry rolled oats (the thick ones), ground flax, herbs spices, tamari… i pulsed in the food processor: onion, garlic, celery, carrot, mushrooms (don't tell my husband, he ''hates'' mushrooms), some kale spines, peppers etc/whatever i have on hand. mix everything up in a very large mixing bowl, add some boiling water, mixing with a spoon until it's mold-able but on the dry side and make patties with them. i brush oil on a big electric griddle and fried them until browned on each side and put them on racks to cool. i put a square of parchment between them and froze them in recycled plastic bread bags. –to cook, line the bottom of skillet with sliced onion, place the frozen patties on top, pour over boiling water, some tamari and seasonings, cover and cook for half hour. flip them after 15minutes and add water if the gravy is getting too thick or evaporated/burning… my husband loves these with mashed potatoes and veggies. the patties turn out kind of like salisbury steak.

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