Time: 60 mins
Serves: 8


160g Country Range Panko breadcrumbs

20g Country Range Panko breadcrumbs (for coating)

20g Vegan Parmesan or hard cheese

200g Vegan Cheddar cheese or Country Range Mature cheddar

100g Leek

1 tbsp Parsley (chopped)

1/2 tsp Country Range Thyme


  1. Mix together 150g of breadcrumbs, saving 50g to coat the sausages, in a bowl with the cheese or vegan cheese, spring onions, leeks, parsley, thyme, mustard, 2 eggs (if vegan use egg replacer) and cream (use coconut cream if vegan)
  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 (or egg replacer) and dip the sausage into the egg then roll them in the remaining breadcrumbs and grated Parmesan / hard cheese (or vegan cheese)
  5. Gently fry in the oil, turning all the time to get an even color
  6. Serve with a nice pickle