Vegan sausage balls

Vegan Sausage and Aubergine Balls with Roasted New Potatoes and Mustard Satay Sauce

These vegan sausage and aubergine balls are a hearty meal for any day of the week. They are made from fresh vegan sausages and pan-fried aubergine, which are then rolled into a ball that you can either fry or cook in the oven. You can also turn this into a quick dish by making the balls a day or two in advance and keeping them in the fridge until you are ready to use them.

You can use any vegan sausage you like, but fresh is better. You’ll also want to take the skin off first and discard it so that you don’t mix it in with the dish. The aubergine is cooked separately, so that it is perfectly soft before being put into the mix. This is the only way to make sure that it is thoroughly cooked. The sausage, however, goes into the mix raw.

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The sauce is sort of a mix between satay and mustard sauce. My original plan was just to make a mustard sauce, but as I was preparing the dish it occurred to me how well it would go with peanut butter and so I amalgamated the two. It works exceptionally well with this dish, creamy, with a little heat and a base peanut flavour. Wholegrain mustard is the best kind to use with this.

To make this dish gluten-free, just use gluten-free sausages and switch the soy sauce for Tamari.

What you will need to make these Vegan Sausage and Aubergine Balls:

Baby New Potatoes:

Available in all supermarkets and greengrocers, baby new potatoes are perfect for when you want potatoes with the skin left on. All you have to do is wash them and they are ready to cook.


Again, aubergines are very easy to get hold of in our modern world. They are best cooked until they are very soft, which removes any bitterness from them.

Vegan Sausages:

You can use any vegan sausages you like for this dish, though I do have a preference for fresh and firm vegan sausages, as opposed to frozen. If you are using frozen, then make sure they are fully defrosted beforehand. If they have a skin on, you’ll want to remove that first. Pick gluten-free vegan sausages if you want to make the dish gluten-free. You will also need to switch the soy sauce to Tamari

Peanut Butter:

An easy way to make a satay sauce is by using peanut butter, which is already pureed and just needs blending into the sauce. My preference for this sauce is to use a smooth peanut butter and I recommend you do the same.

Wholegrain Mustard:

This does give some texture to the sauce, with the little dots of wholegrain mustard throughout. You can use Dijon, though, if you prefer.


Vegan sausage balls

Vegan Sausage and Aubergine Balls with Roasted New Potatoes and Mustard Satay Sauce

Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine British
Servings 4


Easy to make gluten-free.

    For the Potatoes:

    • 1 kg baby new potatoes washed and dried
    • 4 tbsp oil
    • 1 red onion sliced
    • 5 cloves garlic peeled but kept whole
    • A handful of fresh parsley chopped

    For the Sausage Balls:

    • 2 tbsp olive oil plus a little more if needed
    • 1 aubergine diced very small
    • 1 red onion thinly sliced
    • 3 cloves garlic chopped
    • 12 vegan sausages defrosted if frozen (use gluten-free, if required)
    • 3 tbsp gram chickpea flour, plus extra for dusting
    • 4 tbsp soy sauce use tamari for gluten-free
    • 2 heaped tsp BBQ seasoning
    • 1 tsp mild chilli powder
    • Enough oil for shallow frying

    For the Sauce:

    • 3 heaped tbsp smooth peanut butter
    • 250 ml vegan cream
    • 150 ml vegan milk
    • 3 heaped tsp wholegrain mustard
    • ½ veg stock cube
    • 3 tbsp soy sauce use tamari for gluten-free
    • ½ tsp ground turmeric
    • 1 tsp madras curry powder
    • The juice of half a lemon


    • Preheat the oven to gas 6/200C/400F.
    • Coat the potatoes in the oil and place on a baking tray, in the middle of the oven, for 1 hour. Half-way through cooking, add the sliced onions, garlic cloves and the chopped parsley and mix them around.
    • While the potatoes are cooking you can start making the sausage balls. Heat the olive oil in a frying pan or wok and cook the diced aubergine for about 8 minutes, stirring often, until it is soft. Add the onion and the chopped garlic and cook for another 5 minutes or so. Pour in a little more oil if you need to here. Once done, turn off the heat and allow it to cool for about 15 minutes.
    • While the aubergine mix is cooling, remove any skins from the vegan sausages and discard. Put the sausages in a large mixing bowl with the rest of the sausage ball ingredients, apart from the oil, and mix thoroughly. Now add the aubergine and onions and combine those as well.
    • Use the extra gram flour to dust your hands, then roll the sausage mix into golf ball-sized balls. Wash your hands and re-dust when it starts to get too messy.
    • Once all of the mix is used up, heat some oil in a large frying pan and fry the balls, in 2-3 batches, for about 8-10 minutes, until they are browned all over. Once they are done, put them on a baking tray and place in the bottom of the oven to keep warm while you make the sauce. You can alternatively cook them entirely in the oven by brushing them with a little oil first. They will take about 25 minutes to cook.
    • Make the sauce when the potatoes are cooked, as it takes just a few minutes. Heat the peanut butter with the cream and milk in a small saucepan, whisking as it heats to fully combine. Now add the rest of the sauce ingredients and very gently simmer for about 4 minutes, until you have a smooth, thick sauce.
    • Serve a few roasted potatoes with 3-4 of the sausage balls and drizzle over the sauce. Top with a little fresh parsley.
    Keyword aubergine, vegan sausage, wholegrain mustard
    Vegan sausage balls


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