These Green Lentil Sausages are deliciously packed with lentils, onions, herbs, and wholemeal breadcrumbs. They are very easy to prepare and cook, and can be made ahead, making them very handy for batch cooking. This recipe can prepare about 16 chunky sausages. The flavours are savoury from the lentils, with a freshness from the herbs. The outside crumb has a nice, crisp texture with a meaty, soft inside.

Surprisingly, during the Victorian era, vegetarian recipes were being published and advocated as a healthy, frugal alternative to meat meals, especially for the lower classes. One such recipe is for meat-free sausages, published in the book “New Vegetarian Dishes” by Mrs. Bowdich (1892). Mrs. Bowdich’s book contained a preface by Ernest Bell, M.A., who was the Treasurer of the newly formed London Vegetarian Society.

You can see the full original recipe on our website within our collection of recipes for Old British Recipes for Sausages, Cutlets, Rissoles, Patties, Fritters, & Forcemeat [including vegetarian recipes].

If you would like to have a look through Mrs. Bowdich’s book and read the preface by Ernest Bell, M.A., you can do so over on our Links to Old Recipe Books page.

Victorian Meat-Free Green Lentil Sausages

The ingredients for Mrs. Bowdich’s meat-free sausages are German lentils, now more commonly known as green lentils, breadcrumbs, onions, sage, mixed herbs, nutmeg, lemon rind, egg, butter, and salt & pepper. Water is required for cooking the lentils.

The original recipe calls for 1/2 a pint of soaked German lentils. I used 250 grams or 9oz of dried green lentils, which I soaked in water for a few hours prior to beginning the recipe.

Preparing the meat-free lentil sausages

When preparing these sausages, I adjusted the quantity of water and the cooking times for the lentils as adjustments can be expected when preparing historical recipes. The result was a very tasty lentil sausage that was reminiscent of festive stuffing balls. My daughter requested that I add some chopped nuts to my next batch of lentil sausages, and I agree that would be a nice addition.

First, the lentils are boiled for 30 minutes before the diced onions are added. The lentils continue cooking until soft and the pan is nearly dry. The herbs, lemon zest, and butter are then stirred through the cooked lentils.

Once the lentils have cooled, the egg and breadcrumbs are stirred in, and the mixture is formed into chunky sausage shapes.

The sausages are cooked in oil until all sides are nicely browned.

For more Victorian Era recipes do have a good look through our ever growing collection of old recipes.

I served these lentil sausages with a hash prepared with cabbage and potatoes, mixed roast vegetables, half a large roasted tomato, homemade mixed beans in tomato sauce, and a nice rich gravy with a dollop of tomato ketchup.

This meat-free sausage recipe is a great one to have on hand as these sausages can be a protein-rich alternative to meat for a roast dinner.

If you would like to prepare vegan or gluten-free lentil sausages then do have a look at the recipe notes below.

For another Victorian Era meat-free budget-friendly meal do try out our fun Victorian Bread Steak!

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Green Lentil Sausages [Victorian Era Recipe]

These Green Lentil Sausages are deliciously packed with lentils, onions, herbs, and wholemeal breadcrumbs. They are very easy to prepare and cook, and can be made ahead, making them very handy for batch cooking.

This recipe can prepare about 16 chunky sausages. The flavours are savoury from the lentils, with a freshness from the herbs. The outside crumb has a nice, crisp texture with a meaty, soft inside.

Course Main Course

Cuisine British

Keyword budget-friendly recipes, Historical recipes, meat-free recipes, meat-free sausages, vegetarian recipes, Victorian era recipes, Victorian recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling time: 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 16 sausages

Author Leigh

Equipment

• mixing bowl
• Large saucepan
• Fry pan or skillet
• Fish slice

Ingredients

• 250 grams green lentils [ 9 oz]
• 1200 mililitres water [about 2 pints or 4 cups]
• 1 extra large onion [250grams / 8 oz prepared diced onion,- about 1 large onion or 3 small onions]
• 1 teaspoon salt
• 1 teaspoon black pepper [or use less to taste]
• 250 millilitres water [ 1 cup]
• 1 teaspoon lemon zest [can use more]
• few pinches nutmeg
• 3 teaspoons sage [I used dried sage but you can also use finely shredded fresh sage]
• 226 grams fresh breadcrumbs [about 5 slices of ordinary shop-bought sliced bread- we used Co-Op wholemeal bread]
• 1 medium egg
• 16 grams butter or margarine [ ½ oz]

For cooking:

• vegetable oil

Instructions

Prepare the sausage mixture:

• Soak the lentils in water for a few hours or overnight.
• Drain the lentils and add them to a large saucepan.
  250 grams green lentils
• Pour the water over the lentils and bring to the boil.
  1200 mililitres water
• Boil for 30 minutes before adding the onions, salt & pepper.
  1 extra large onion, 1 teaspoon salt, 1 teaspoon black pepper
• Pour in the extra water and give the mixture a stir.
  250 millilitres water
• Continue cooking for another 15 minutes, giving the lentils a stir every now and again to check for sticking to the pot.

  If necessary you can add small amounts of water to prevent sticking just until the lentils are cooked.
• Once the lentils are quite soft and the water mostly boiled away you can remove the saucepan from the heat.
• Stir through the sage, mixed herbs, nutmeg, butter or margarine, and lemon zest. Leave the lentils to cool.
  1 teaspoon lemon zest, few pinches nutmeg, 3 teaspoons sage, 16 grams butter or margarine

Form the sausages:

• Once cool the lentil mixture will have thickened up more.
• Stir through the breadcrumbs and egg.
  226 grams fresh breadcrumbs, 1 medium egg
• Using floured hands form the sausages into about 16 chunky sausage shapes. Set each sausage onto a floured plate as they are formed.
• I like to chill the sausages before frying but if you need the sausages now you can of course cook them.

Cook the sausages:

• Add enough oil to cover generously the bottom of your fry pan or skillet. Heat the oil.
  vegetable oil
• Once very hot add the sausages and cook each side until nicely browned.

Notes

• Make it vegan: Replace the egg with a flax egg by stirring 1 tablespoon of ground flaxseed or flax meal into 3 tablespoons of hot water. Leave the mixture for at least 5 minutes to thicken and become gloopy. You can also replace the butter with a dairy-free margarine or butter.
• Make it gluten-free: Use gluten-free breadcrumbs.
• Instead of sausage shapes, you can prepare chunky lentil patties or burgers.
• You can add extra flavourings to these sausages, such as fresh or dried herbs and spices.
• Add a handful of chopped nuts, such as walnuts, to the lentil mixture along with the breadcrumbs to add a nice crunchy texture to the sausages.
• The formed sausages can be stored in the refrigerator for 1-2 days before cooking.
• Store cooked sausages for a few days in the refrigerator.
• Enjoy leftover sausages warmed up or use them as a sandwich filling by gently flattening the sausages into more of a patty shape. Some apple sauce or mayonnaise and leftover roast vegetables would also be tasty on a sausage sandwich.

Do let us know if you prepare these delicious Victorian Era Green Lentil Sausages by dropping us a comment below! Any questions please ask.