I have to say it, the store bought vegetarian sausages suck. Make your own easy and yummy veggies sausages. This recipe is based on the traditional Welsh vegetarian sausage, the Glamorgan sausage. The combination of cheese, leeks and breadcrumbs results in a tasty wiener! I was surprised at how easy these were to make and besides the waiting time for chilling, they were very quick to make. Filling and you know what exactly is inside them, these veggie sausages are a real winner.
- 50g Butter
-
1 large Leek, sliced
- 300g fine Breadcrumbs
- 1 tsp Nutmeg
-
2 large Eggs, separated
- 150g Shredded Cheese*
- 1 heaped tbsp wholegrain Mustard
- 150g Nutritional yeast
-
Extra Virgin Olive oil, for frying
- Fry leeks in a saucepan with butter for 5-10 minutes or until soft. Mix 150g of the breadcrumbs, nutmeg, egg yolks, cheese, mustard, nutritional yeast and pepper (if desired) in a bowl. Stir in the fried leeks, and any butter left in the pan. Mix well using your hands.
- Use some water to make the mixture come together as you mould the mixture into 8-10 sausages**. Transfer to a baking pan lined with baking paper and freeze for 10 mins until firm (or chill for 30 mins in the fridge).
- Meanwhile, whisk the egg whites in a shallow bowl until light and foamy. Put some of the remaining breadcrumbs on a plate. Dunk the firmed and chilled sausages in the egg white, and roll in the breadcrumbs. Chill for at least 1 hour and up to 24 hours before frying.
- Heat the oven to 180°C. Heat the oil over a medium high heat in a pan. Fry the sausages in batches, for 4-6 mins or until golden and crisp all over. Transfer to a baking pan, and bake for 10 mins. Enjoy!
*I normally would use parmesan and mozzarella but the choice is yours.
** You may find cleaning your hands every so often helps to stop them sticking.
Add a little more oil between batches if you need to and regularly rotate the sausages as they are frying to get an even cook.
Will keep frozen for up to three months. Cook from frozen in the oven for 25 mins until piping hot.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.