Apparently we’re in the middle of British sausage week at the moment, and I hate to miss out, so to show that vegetarians have been making British sausages for some time, here are a couple of sausage recipes from Early Vegetarian Recipes.

Sausages with Curry Flavour by Mary Pope 1893

1 dozen button mushrooms
2 hard boiled eggs
3 tablespoons bread crumbs
½ teaspoon curry powder
¼ teaspoon salt
A little pepper
1 beaten egg

Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling oil until brown (about half a minute).  Sufficient for two persons.

Lentil and Tomato Sausages with Piquante Sauce by Mrs Bowdich 1892

1 pound soaked lentil
1 tin tomatoes
1 onion
1 egg
1 ½ teaspoons salt
½ teaspoon pepper
¼ pound breadcrumbs
1ounce each butter and flour

Boil the lentils and onion, sliced, in the tomato juice (having previously strained away the pulp) for one and a half hours; add one teaspoonful of salt and a quarter of pepper; strain.  When cool, take a quarter of a pound of the lentils, add the remainder of the seasoning and the tomato pulp, which must have been squeezed quite dry,  chop all fine, add three ounces of breadcrumbs and half a beaten egg.  Shape into little sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil.  Thicken the liquor which was strained off with the butter and flour, and serve separately.