- 1 leek, finely chopped
- 4 slices white bread
- Desert spoonful of dijon mustard
- 75 grams mozzarella Cheese
- 75 grams cheddar cheese
- 1 egg
- 1 clove garlic, chopped finely
- 1 chilli pepper, chopped finely
- salt & pepper to taste
- Flour for rolling out the sausages
Vegetarian sausages with mash and smothered in an onion gravy is a real pleasure of mine. However, packet-bought vegetarian sausages themselves can often be a disappointment, so I decided to make my own – and boy am I happy I did.
The first thing to do is soften your finely chopped leeks in a frying pan. Watch the heat isn’t to high so the leeks burn, but not too low so they just swim in the oil.
While the leeks are cooking, trim the crusts off your slices of bread and throw them into a food processor to create breadcrumbs. If you don’t have a food processor (and neither do I), you can do this with a hand blender, but do it in a tall container with you hand over the top of you’ll quickly cover the kitchen in bits of the loaf. Once you’ve created your breadcrumbs, add the cheeses, garlic and chilli to blitz together.
You can now combine the leeks, breadcrumb mixture in a bowl with the mustard, chives, egg and seasoning. The consistency should be like a wet bread dough. If it’s a little dry, add a little water; if too wet, add a little flour. If it’s extremely dry, add some more egg, and if way too wet, blitz up some more breadcrumbs.
Let the mixture stand in the fridge for about an hour. When you’re ready to roll them out, flour a board well, take a ballful of the mixture in your hand and then roll into a sausage shape. You can then either freeze your sausages or cook them immediately. I tend to leave my spare sausages in the fridge because they don’t last long enough to make them worth freezing! Served with some cream & butter-laden mashed potato, and gravy chocka with fried onions it really does make a surprisingly delicious meal.