Prep 10 mins
Cook 10 mins
From The Dairy Book of British Food. "These were the poor man's meatless substitute for the real thing, and are today an interesting dish for vegetarians". Caerphilly cheese is a white, crumbly/flaky cheese that is a bit tart. Use a medium to tart cheddar if you can't get Caerphilly cheese. You could substitute a non-British cheese that is a bit tart or salty, from cows! Caerphilly is an old, old castle town in the county of Glamorgan.
- 6 ounces fresh breadcrumbs
- 4 ounces caerphilly cheese, grated
- 1 small leek, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 pinch mustard powder
- salt and pepper
- 2 eggs, separated
- 4 tablespoons milk, to mix
- plain flour, for coating
- 1 tablespoon vegetable oil
- 1⁄2 ounce butter
- In a large bowl, mix together the breadcrumbs, cheese, leek, parsley and mustard. Season to taste. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together.
- Divide the mixture into 8 and shape into sausages.
- Beat the remaining egg white on a plate with a fork until frothy. Dip the sausages into the egg white, then roll in the flour to coat.
- Heat the oil and butter in a frying pan and fry the sausages for 5 - 10 minutes until golden brown.
- Makes 8. Serve hot or cold.
These "sausages" were tasty and held together well. They were also really easy to make! Two sausages per person with some veggies on the side were quite filling and even the meat eaters here really enjoyed them, so I'm sure they'd make a super vegetarian meal. I'll definately be making them again.