Two Crispy-smashed Vegan Sausages Recipe

Prepare sausages

Pat the vegan sausages dry with paper towels. If they are in casings that can be removed and you prefer a crisper surface, remove the casing; otherwise leave as-is.

Make the dry mix

In a shallow bowl combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until uniformly blended.

Make the wet dip

In a separate shallow bowl whisk the plant-based milk until slightly frothy. This will act as the wet binder for the coating.

Prepare crumbs

Place the panko (or chosen crumbs) in a third shallow bowl. If you like extra flavor, stir in a pinch (about 1/4 tsp) of smoked paprika or garlic powder to the crumbs.

Coat the sausages

Lightly roll each sausage in the dry flour mixture, pressing gently so the flour adheres. Dip into the plant-based milk, then press into the panko so they are well coated. Shake off excess. Repeat for all sausages and place on a plate; let rest 5 minutes so the coating sets.

Heat the pan

Heat a large skillet over medium heat. Add 2 tablespoons of neutral oil and let it warm until shimmering but not smoking (about 1–2 minutes).

Sear and smash

Add 3–4 coated sausages to the pan, spacing them so they don't touch. Using the bottom of a heavy spatula or a small wide metal press, press each sausage down firmly until it flattens to about 1/2-inch thickness (careful: oil may splatter). Hold pressure for 10–15 seconds, then release.

Cook until crispy

Cook the smashed sausages 3–4 minutes on the first side without moving them to develop a deep golden crust. Flip and add 1 tablespoon oil around the pan if needed. Cook the second side another 3–4 minutes until crisp and heated through. Adjust heat to medium-low if browning too quickly.

Finish with butter and rest

When the sausages are golden and crispy on both sides, add the optional vegan butter to the pan and tilt the pan to baste for 20–30 seconds. Transfer sausages to a paper-towel-lined plate and let rest 2 minutes — this preserves crispness.

Repeat

Repeat the sear, smash, and cook steps with the remaining oil and sausages in batches, adding the remaining oil as needed between batches to keep the pan properly lubricated.

Garnish and serve

Transfer all sausages to a serving platter. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side for squeezing.

While the sausages rest, combine vegan mayonnaise, Dijon mustard, maple syrup (or agave), minced garlic, lemon juice, and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust seasoning. Serve in a small bowl alongside the sausages for dipping.