V2 PLANT-BASED SAUSAGE – CLASSIC BRITISH
began my meat-free mission with ‘Traditional English Sausages’, which I naturally used to make Chicago-style hotdogs, as I’d never pass up an opportunity to disrespect the English. After a quick pan-fry, I remembered that the best way to cook a vegan sausage is to bake it, because no matter what, chunks will always stick to the pan (I may or may not also be an idiot, so the results are inconclusive). The sausage itself was tasty, and was naturally enhanced by the pickle relish, mustard and celery salt that are key to a Chicagog (fun new nickname I just invented). The great thing about bangers is that you never really know what’s in them, and the same goes
