The lovely Suzanna takes us through her adventures with Sosmix… thanks Suzanna!
This submission came with a lot of lovely photos, so as to not make this post too long we just put a couple in here, and you can see the full set by clicking this link: http://imgur.com/a/vAmWU
Even though I’ve been meatless for over 10 years, I have not yet tried the vegan staple known as sosmix. So when I found it for sale at the student’s food co-op stall, I decided to try a little experimentation.
Sosmix comes as a vaguely beige-coloured crumbly powder which must be rehydrated before cooking. This step is EXTREMELY IMPORTANT, according to the internet. I mixed 200g sausage mix with 330ml cold water and left it to sink in for ten minutes. The mix turned fairly solid and then was pretty easy to work by hand. While I was waiting, I prepared the 5 different flavourings. Then, I worked the flavourings into the mix individually, mixing each kind with a small handful of sausage mix and forming them into sausage shapes before placing them onto a tray and baking the at gas mark 7 (220°C, 425°F) for about 40 minutes, until they were nicely brown looking. We ate them with mashed potato, baked beans and gravy.
Trial 1: Parsley and Spring onion
This sausage had about a teaspoon of finely shopped parsley and a small, diced spring onion mixed in, with a little crushed black pepper. This, we decided was probably the tastiest flavour, probably due to the spring onion. The other sausages could have done with that oniony aroma.
Trial 2: Sage
Ingredients: 1tsp Sage, ½ tsp parsley, ¼ tsp thyme (dried cause I couldn’t get any fresh), pepper.
This one was overpoweringly sagey, having the effect of making it taste rather a lot like stuffing mix. Unfortunately the texture was also rather a lot like stuffing mix, so we could as well have been eating paxo.
Trial 3: Apple
This I had rather high hopes for, so I made enough for two sausages.
Ingredients: ½ a green apple, peeled and grated, ¼ tsp cinnamon, a few grates of nutmeg, pepper.
Overall this was fairly nice, but the apple was a little too fine and so disintegrated. Maybe if it was in small chunks instead of grated it would work better.
Trial 4: Mustard
Ingredients: 1 tsp English mustard, pepper.
The flavour of the mustard didn’t come through very well, but for some reason the texture in this one was excellent, so I think next time I’ll be adding a little bit of mustard to whichever recipe I make to help bind it together.
Trial 5: Sweet chilli
Ingredients: 2 tsp sweet chilli sauce, from a bottle.
This one didn’t work at all. Next time I’ll save the chilli sauce for dipping.
Trial 6: Sausage Rolls
The left over mixture I added some sage, salt and pepper to, and did two things to it. Some was made into spring rolls with a bit of puff pastry (yes, I cheated, it was shop-bought), the rest was fried. The fried sausages had the benefit of being a little crispier than the baked sausages, but they burned very easy. They also cooked much quicker. The sausage rolls were excellent, the sausage mix coming out really well inside the crunchy pastry. I will definitely be making the sausage rolls again.
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