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Veggie sausage


  1. Mix together 150g of breadcrumbs, saving 50g to coat the sausages, in a bowl with the cheese, spring onions, leeks, parsley, thyme, mustard, 2 eggs and cream
  2. Season with salt and pepper and separate the mix into 8 balls
  3. Roll out the balls to for even sized sausages and chill in the fridge for 45 mins
  4. Beat the last egg and dip the sausage into the egg then roll them in the remaining breadcrumbs and grated Parmesan / hard cheese
  5. Gently fry in the oil, turning all the time to get an even color
  6. Serve with a nice pickle