Leek,-Cheddar-and-mustard-veggie-sausages

Leek, Cheddar and mustard veggie sausages

  • Serves 4
  • Takes 15 minutes to make, 15 minutes to cook, plus chilling
  • Easy
These delicious home-made vegetarian sausages are cheap as chips to make and suitable for home-freezing.

Nutritional info per serving

  • Calories490kcals
  • Fat28g (10.5g saturated)
  • Protein22.3g
  • Carbohydrates40.5g (2.6g sugar)
  • Salt2g

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INGREDIENTS

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

METHOD

  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. 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. Shape the mixture into 8 sausage shapes, then dip first in the egg before rolling in the breadcrumbs.
  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.
  • 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.

From September 2009

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