Meatless Sausage~World War 2 recipe ~I Cook And Paint (2024)

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This meatless sausage patty is the most convincing non meat-trying-to-be-meat recipe I have ever made. I first learned it from a Youtube channel called I’m Still Workin. Since she uploaded the video, a few other Youtubers shared their own versions and I was so impressed, I decided to present my own rendition. (Check out her video here.)

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How Was Meatless Sausage Developed?

This recipe for poor man’s sausage was developed during World War 2 when meat was rationed and either doubled its volume by fillers or replaced by fillers all together, like this recipe.

What Is Meatless Sausage Made Of?

It uses rolled oats combined with sausage spices and eggs. You form the mixture into patties and fry until golden.

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Then you add a flavourful stock and simmer for 20 minutes, then fry them again. The result is a perfectly springy, spicy and surprisingly satisfying “sausage” patty! Simmering the patties after the first browning seemed a little odd to me at first, but I believe this step creates the meaty texture one tries to achieve when emulating meat from plants. The liquid can include a boullion cube, soy sauce, herb scraps or nothing at all. I recommend adding at least a little flavour to it as sausage is naturally a savoury, flavour packed delight.

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How Can I Make Meatless Sausage Vegan?

If you want to make these vegan, replace the 2 eggs with 6 tablespoons of aquafaba. I have tried it, and it works! This is simply the water that is drained from a can of chickpeas, or saved from cooking your own. Only until recently it was discovered that aquafaba (“bean water”), can replace eggs in many vegan recipes. If you’d like to learn more about aquafaba and even make your own, click here and I will show you how!

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You can also use flax eggs. For each egg required in a recipe, mix 1 tablespoon of ground flax seed with 2 tablespoons of water. Allow it to sit for several minutes until it turns thick and goopy, like egg. This acts as a binder, making it a suitable replacer for eggs. It is also a high source of Omega-3, among other benefits.
If times are tough or you are trying to cut back on meat but still crave a hearty, satisfying sausage patty–try this recipe! They make great breakfast sandwiches. You can also crumble them into simmering tomato sauce for a tempting meat free Bolognese. If you didn’t tell a carnivore the difference, they likely would never know. I challenge you to try it!

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Meatless Sausage~WW2 Recipe

Ingredients

1 cup rolled oats, quick or large flake
1 teaspoon poultry seasoning OR 1/4 teaspoon sage, 1/4teaspoon thyme, 1/4 teaspoon rosemary and 1/4 teaspoon oregano
1 teaspoon paprika
1 teaspoon fennel seeds, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red chili flakes (optional)
2 teaspoons parsley flakes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs OR 3 egg whites OR 6 tablespoons aquafaba
2 cups water
1 boullion cube or 2 teaspoons soy sauce

Instructions

In a medium bowl combine oats with poultry seasoning (or sage, thyme, rosemary and oregano), fennel seeds, paprika, onion powder, garlic powder, red chili flakes (if using), parsley flakes, salt and pepper. Set aside.
In a separate bowl, beat eggs. Add to oat mixture and stir well to combine. Allow to rest for 30 minutes. Oats will hydrate and mixture will be easier to form.
In a medium saucepan, bring water to a boil. Add boullion cube or soy sauce. Remove from heat and set aside.
Form oat mixture into 4 or 5 patties. In a medium skillet, heat 3 tablespoons oil on medium and fry patties until golden, 1-2 minutes. Flip and brown the other side.
Reduce heat and add hot stock. Allow patties to come to a boil then reduce to a simmer. Cover and allow to cook for 20 minutes.
Discard stock or save for gravy. Return pan to medium heat and add a little more oil. Fry the patties a second time, flipping after a minute or two. Remove and serve immediately.