But I cut a few corners — because it didn’t need to be a sausage as I was eating it at home, I cooked stuff a bit longer to reduce the moisture content, made it into a dough-type thing, and fried it up in rounds.
I don’t disagree — I think offal and blood products are certainly at the better end of things, and if I were to eat meat I’d definitely practice nose-to-tail.
I broadly did this one: https://www.veganfoodandliving.com/vegan-recipes/vegan-black-pudding/,
But I cut a few corners — because it didn’t need to be a sausage as I was eating it at home, I cooked stuff a bit longer to reduce the moisture content, made it into a dough-type thing, and fried it up in rounds.
I don’t disagree — I think offal and blood products are certainly at the better end of things, and if I were to eat meat I’d definitely practice nose-to-tail.
Also I’ve made this and it was excellent: https://veganbellyful.wordpress.com/2013/01/01/pate-de-campagne/
I added some redcurrant jelly as it was lacking depth and I felt a bit of sweetness would help, plus I associate it with chicken from childhood.