So instead of trying to make a veggie version of a meat sausage, why not just make a classic sausage that was never designed to have meat in it in the first place? These sausages need to be handles carefully and cooked gently as they are quite delicate – but they are well worth the effort. Also a great recipe for any cheese fans.
4oz (115g) grated Caerphilly cheese
6oz (175g) breadcrumbs
2 oz (50g) finely chopped Leeks
1 tablespoon finely chopped chives
1 tablespoon finely chopped spring onions
1 tablespoon chopped fresh parsley
2 tablespoons milk
1 egg, beaten
Plain flour for shaping
Olive oil for brushing
Salt and pepper to taste
Thoroughly mix together the cheese, breadcrumbs, leeks, chives, spring onions, parsley, egg and salt and pepper. Slowly add milk until the mixture binds – if it binds before you use all the milk then don’t add any more. Spit the mixture into eight equal portions. Dust your work surface and hands with flour and gently roll each portion into a sausage shape.
Brush the sausages and BBQ grill with oil and place over a medium heat. As the sausage starts to brown then rotate to cook them evenly. This should take around 10 minutes for them to completely cook.