Purslane Fritters, or Faux Sausage

A prototype for this recipe may be found in Das Brandenburgische Koch-Buch (Potsdam, 1732). The idea of making faux meat dishes for Lent or other times of abstinence is not at all new to Pennsylvania Dutch cookery. Anyone who is concerned about fat intake will welcome this high-baroque, low-cholesterol version of the ubiquitous breakfast sausage.