I’m a massive fan of Sheldon’s Oven Bottom Muffins. Calling them muffins is misleading however, the texture is more like a super-soft roll. The Lancashire Bao is how refer to them.
Whatever you you call them, their squidgy texture makes a great veggie burger or in this case, a sausage bap.
It’s important not to overcook the sausages, this goes for any fake meat product. Meat is resilient to overcooking, fake meat needs to be treated with more care. If the packet says ‘cook on a medium heat for eight minutes’, then eight minutes is what the boffins think is the optimal cooking time. Don’t argue with them, they’re scientists, you’re not.
I’ve sauteed some red onions and made a chimichurri sauce for a change from the usual brown sauce or mayo because I’m a wannabe middle-class wanker. Chimichurri sauce is punchy herby sauce and is Argentina’s national condiment. If you love herbs, you’ll love chimichurri.
Sainsbury’s Vegetarian Cumberland Sausage
Sheldon’s Oven Bottom Muffins or a really soft squidgy roll or bap
A large bunch of finely chopped coriander
A large bunch of finely chopped parsley
Finely chopped 1 clove of garlic
A splash of white wine or cider vinegar
Finely chopped green chili
A glugg of quality rapeseed oil
Finely chop and sautee the red onions and set aside.
Fry your sausages according to packet instructions – strict mode.
Finely chop and mix together all the ingredients for your chimichurri sauce, or blitz in a blender.