Two Crispy-smashed Vegan Sausages (ve, V) Recipe

Prepare coating

In a shallow bowl combine cornmeal, flour, smoked paprika, garlic powder, salt, and black pepper. Mix thoroughly so the seasoning is evenly distributed.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of oil and allow it to warm for 1 minute until shimmering but not smoking.

Sear sausages

Slice each vegan sausage lengthwise if thick (optional) or leave whole. Place 4 sausages in the pan without overcrowding. Sear for 2 minutes on the first side until a light brown crust forms.

Smash sausages

Using a heavy spatula, potato masher, or the bottom of a small skillet, press each seared sausage down firmly to flatten to approximately 1/4-inch thickness. Hold for 10–15 seconds to form a crisp exterior.

Coat and finish cooking

Brush or drizzle a little of the remaining oil (about 1/2 tablespoon per batch) around the patties, then lift each smashed sausage and press the top lightly into the cornmeal-flour mixture so a thin coarse coating adheres. Return to the pan and cook another 1.5–2 minutes per side until deeply browned and crisp. Work in two batches for 8 sausages, adding remaining oil as needed.

Rest

Transfer finished smashed sausages to a plate lined with paper towel to drain briefly (1–2 minutes). Keep warm in a low oven (90–100°C / 200°F) if making all batches before assembly.

Prepare sauce and toppings

While sausages cook, mix vegan mayonnaise, Dijon mustard and lemon juice (if using) in a small bowl until combined. Arrange shredded lettuce, sliced tomato, red onion and pickles for assembly.

Toast buns

Heat a small skillet over medium-low, spread vegan butter or oil on cut sides of buns and toast cut-side down until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1 tablespoon of the mayo-mustard sauce on each bottom bun. Place a handful of shredded lettuce, then two crispy-smashed vegan sausages per sandwich. Top with tomato slices, red onion, and 4 pickle slices each (or to taste). Spread remaining sauce on the top bun and close the sandwich.

If desired, drizzle a little hot sauce over the patties and sprinkle chopped parsley on top for brightness. Serve immediately while patties are crisp. Offer extra pickles, hot sauce, and fries or salad on the side.