Leek, cheddar and mustard veggie sausages

Leek, cheddar and mustard veggie sausages
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 15 minutes to cook, plus chilling

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

Nutrition: per serving

Calories
490kcals
Fat
28g (10.5g saturated)
Protein
22.3g
Carbohydrates
40.5g (2.6g sugar)
Salt
2g
Calories
490kcals
Fat
28g (10.5g saturated)
Protein
22.3g
Carbohydrates
40.5g (2.6g sugar)
Salt
2g

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.

delicious. tips

  1. 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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Read what others say...

  1. These were delicious ! Not keen to use breadcrumbs I substituted with oatmeal – fab recipe! Children liked too – always a bonus! Thank you !x

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