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Homemade leek, cheddar and mustard veggie sausages

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

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

Ingredients

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

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.

Nutrition: per serving

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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Reviews

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Nadia McDonald says:

30th Dec 2015 at 8:03 pm

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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