Anything to eat? Not a sausage, I'm afraid
Top London domestic chef pigs out.
Overall, I've had some pretty good experiences with meat-free burgers. They don't taste of meat, generally, but they don't have to: they can have a burger-like structure and, as pointed out in a previous post, once embroiled in all the 'trimmings' that make up a burger in a bun, you'd hardly notice the difference.
Vegetarian sausages have been less successful, in my view. Many of them are very tasty, sure, but they lack that essential essence of sausageness. They are combinations of vegetable matter merely formed into a sausage-shaped tribute, in the way that Richard Hammond is some industrial-grade rubber engineering components arranged as the vague semblance of a human being.
Now; I wasn't expecting enlightenment from Richmond, purveyors of government-issue bangers since the time of Cromwell (Thomas), but these are pretty bloody good. On opening the packet, they look like sausages (at least sausages from the 1950s). They even smell like sausages, and they feel like sausages when you pick them up.
Because I was cynical, I eased myself in with a sausage stir-fry, pictured below. The sausage chunks were flavoursome, although what isn't once you've chucked some oyster sauce in? They had a sausage-lite texture and lacked those gristly bits you get in real austerity snorkers, but perhaps cooking them under a grill would give them a bit more backbone. Or on a barbecue, if for some reason your house doesn't have a proper cooker.
I'm duly impressed. The true test, of course, is if they taste any good served with chips and a fried egg. I have a few left, so watch this space.
Constructional drawings show correct distribution of broccoli.