Homemade Leek Cheddar Mustard Veggie Sausages
Pan-fried vegetarian sausages made with leeks, mature cheddar, wholegrain mustard, and fresh chives, bound with eggs and breadcrumbs. Crispy golden exterior with a savory, herb-flecked interior. Serve with chutney and salad for a satisfying meatless main.
Ingredients
- 3 tbsp sunflower oil
- 2 leeks, washed and finely chopped
- chilli flakes(optional)
- 7 oz fresh white breadcrumbspanko breadcrumbs1:1grainadds gluten
crispier coating
- 5 ½ oz mature Cheddar, finely gratedGruyere1:1dairydairy-free
sharper flavor profile
- 1 tbsp wholegrain mustard
- ½ bunch fresh chives, finely chopped
- 3 medium free-range eggs
Instructions
- 1
Heat 1 tablespoon of oil in a frying pan over medium heat, add the leeks and cook until softened.
- 2
Add the chilli if using, then transfer to a bowl.
- 3
Mix in 150g breadcrumbs, cheese, mustard, chives and 2 eggs until well combined.
- 4
Season the mixture and place the bowl in the freezer for 5 minutes.
- 5
Place remaining breadcrumbs in a shallow dish. Beat the remaining egg with salt and pepper in another shallow dish.
- 6
Shape mixture into 8 sausage shapes.
- 7
Dip each sausage in beaten egg, then roll in breadcrumbs to coat.
- 8
Heat remaining oil in a frying pan over medium-high heat.
- 9
Fry the sausages for 10 minutes until golden and cooked through.
- 10
Serve with chutney and a crunchy salad.
Tips
Chill the mixture for 5 minutes to help the sausages hold their shape during cooking.
Use vegetarian cheese if needed for a fully vegetarian recipe.
For extra crunch, use panko breadcrumbs instead of standard breadcrumbs.
Good to Know
Cooked sausages can be refrigerated for up to 3 days. Reheat in a frying pan over medium heat for 5 minutes until warmed through.
Shape and bread the sausages up to 24 hours ahead. Store covered in the refrigerator. Cook when ready to serve.
Serve hot with chutney and a crunchy green salad. Pairs well with crusty bread or baked beans.
Common Mistakes
Do not skip the 5-minute freezer step to avoid sausages falling apart during frying.
Do not use low heat when frying to avoid a soggy, uncooked interior.
Do not overcrowd the pan to ensure even browning and cooking through.