Plant-Based British Bangers

This is one of my favorite plant-based sausage recipes! Ever since the modern brands of store-bought sausages started using the fiber known as methylcellulose, the world of plant-based sausages fully leveled up. This fiber has actually been around for a long time, but has only recently been introduced to the plant-based food industry. It creates that quintessential “meaty” bite that no other methods have been able to do with meat-free products.

I’ve been making plant-based sausages like a crazy sausage-making fanatic. No joke! Here are some of the sausages I’ve made over the past year:

• Plant-Based Andouille Sausage
• Plant-Based Boudin Blanc
• Plant-Based Braunschweiger
• Plant-Based Breakfast Sausage
• Plant-Based British Bangers
• Plant-Based Frankfurters
• Plant-Based Italian Meatballs
• Plant-Based Italian Sausage
• Plant-Based Liverwurst
• Plant-Based Potatiskorv (Swedish Potato Sausage)
• Plant-Based Red Snapper Hotdogs
• Plant-Based Saucisse de Montbéliard
• Plant-Based Sheboygan Bratwursts
• Plant-Based Suffolk Sausages
• Plant-Based Traditional Lincolnshire Sausages
• Plant-Based Weiβwurst
• Plant-Based Yorkshire Sausages
• Plant-Based Zwiebelwurst

Why So Many Sausages?

There’s actually a very logical reason for all of those sausages. You see, this all started with breakfast sausage. After a few batches, it became apparent that the road ahead was a lot longer than I anticipated. The sausages had promise, enough that I was willing to put in the effort. But, as I was working out base ingredients, ratios, and the various areas that could be adapted to form different types of sausages, I realized that my palate was adapting to mediocre, in-progress sausage recipes. To get around this, I started working with different spices. Texture was either hit or miss, and any texture misses had to be tossed because I cannot stomach unpalatable textures.

Ingredients

There are two ingredients that you may not have in your pantry yet.

• Faba Bean Protein Powder by Druid’s Grove via Amazon (also available on Modernist Pantry)
• Plant-Based Burger Binder (methylcellulose) by Driud’s Grove via Modernist Pantry

If you’re curious why I opted to use oats instead of more traditional breadcrumbs or rusk, I found that the taste with oats is fantastic and if I love the flavor, I will always defer to a health-promoting ingredient over a health-neutral or health-detracting one. That’s also how I ended up identifying homemade raw walnut butter as a source of fat.

Instructions

If people are interested, I will write more about the journey, but without further ado, I present video instruction for Plant-Based British Bangers from start-to-finish.