Start by preheating your oven at 220°C (200° Fan/425°F). Put enough oil into a deep roasting tray to cover the base along with the sausages and place into the oven until the oil starts to shimmer and the sausages start to brown.
Oil for cooking, 6 Vegan Sausages
In a medium bowl, mix together the milk, vinegar, and saffron (if using). Leave to sit for a few minutes to let the vinegar start to separate the milk a little.
360 ml Plant based milk, 1 Tbsp White Vinegar, small pinch Saffron
Whisk together the dry ingredients in a large bow and finally add the wet ingredients. Mix well until smooth and pour into a jug to make the next step easier.
2 tsp Pectin Powder, 100 grams Tapioca Starch, 80 grams Glutinous (Sweet) Rice Flour, 60 grams Fine Rice Flour, 3 tsp Ener-G Egg Replacer powder, 1½ tsp Black Salt (Kala Namak), 1 tsp Dried Rosemary
Working quickly but carefully, pour the batter into the preheated tray and over the sausages. Put back into the oven and bake for an hour, or until risen, deep golden brown and the custard like filling has set.
Serve with a side of mash and some vegan gravy for the perfect end to a cold day.