Leek, cheddar and mustard veggie sausages recipe

By Angela Boggiano

  1. Serves 4
  2. Takes 15 minutes to make, 15 minutes to cook, plus chilling
  3. Rating

These delicious home-made vegetarian sausages are cheap as chips to make and suitable for home freezing.

tried and tested
Leek, cheddar and mustard veggie sausages


  1. 3 tbsp sunflower oil
  2. 2 leeks, washed and finely chopped
  3. Pinch of chilli flakes (optional)
  4. 200g fresh white breadcrumbs
  5. 150g mature Cheddar, finely grated
  6. 1 tbsp wholegrain mustard
  7. ½ bunch fresh chives, finely chopped
  8. 3 medium free-range eggs


  1. 1. Heat 1 tbsp of the oil in a frying pan over a medium heat, add the leeks and cook until softened. Add the chilli (if using), then tip into a bowl. Add 150g of the breadcrumbs, the cheese, mustard, chives and 2 eggs. Mix together well, season, then put the bowl in the freezer for 5 minutes.
  2. 2. Place the remaining breadcrumbs in a shallow dish. Put the remaining egg in another shallow dish, and beat it with a pinch of salt and pepper.
  3. 3. Shape the mixture into 8 sausage shapes, then dip first in the egg before rolling in the breadcrumbs.
  4. 4. Heat the remaining oil in a frying pan over a medium-high heat and fry the sausages for 10 minutes until golden and cooked through. Serve with chutney and a crunchy salad.

Nutritional info

Per serving: 490kcals, 28g fat (10.5g saturated), 22.3g protein, 40.5g carbs, 2.6g sugar, 2g salt

Chef's tip

To freeze: Put the uncooked sausages on a lined tray and open-freeze until solid. Transfer to a freezerproof container in between layers of baking paper and freeze for up to 3 months. Defrost before cooking.


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