These yummy vegetarian friendly sausages are absolutely cheap and cheerful to make. Pick up some veggies from the supermarket in the clearance section if you’re a bit low on funds and just cook them down slowly and they will taste brilliantly. You can make these vegetarian sausages in a big batch and freeze them. They are suitable to use up to a month after you’ve made them.
Put them in a freezer suitable box and make sure it’s completely sealed, as if the ice particles get to it, the flavour goes down lots. You don’t need to just put in the herbs that are suggested in this recipe – try cumin, coriander, fennel, anything that you fancy. You can also try more or less chilli and try fresh instead of dried as this really changes the flavour.
- 2 large leeks
- Glug of olive oil
- One finely chopped dried chilli
- 200g white breadcrumbs. These don’t have to be fresh. You could use brown if you can’t get hold of white, and just make sure they are fine enough.
- 150g cheddar cheese. Make sure this is vegetarian-friendly.
- 3 big beaten eggs (pinch of salt helps everything beat together properly)
- 1 tbsp. wholegrain mustard
- Handful of freshly chopped chives
Method of Preparation:
Chop the leek as finely as possible. Heat the olive oil in a pan until warm and add a knob of butter. Tip the leek in and cook slowly at a low heat.
Add the chilli in and cook for a bit longer.
Add ¾ of the breadcrumbs. Add in all of the cheese and the mustard.
Finely chop the chives. Add these in and start mixing with your hands. As this starts coming together, add in two of the eggs.
Give this another good mix with your hands and season well with salt and pepper.
Fry a bit of the mixture in some olive oil to taste it. If the seasoning needs adjusting, do this now.
Put the last ¼ of breadcrumbs in a dish and the last egg.
Using your hands, scoop the mixture and pat it into sausage shapes. Using your hands, roll into a sausage shape.
Dip the sausage into the egg and get rid of the excess.
Dip into the breadcrumbs and roll in them so evenly covered.
Cook at a low heat in a saucepan for around ten minutes and serve with a spicy tomato sauce.