"Perfect veggie alternative for pork saugages to serve with mash & gravy."
strong cheddar cheese, grated
mozzarella cheese, drained & grated
fresh white breadcrumbs
spring onions, trimmed & finely chopped
fresh thyme, chopped
fresh basil, chopped
fresh parsley, chopped
garlic cloves, crushed
Put all the ingrediants, apart from the oil into a large bowl & season well.Using your hands, mix until well combined.
Divide the mixture into 12 pieces & mould each into a sausage shape.Cover & chill for at least 2 hours or overnight.
Half fill a deep, heavy-based saucepan with oil & place over a medium heat until it reachs 180c ( to test if it is ready drop in a cube of bread - it should turn brown in 40 seconds) Deep-fry the sausages in batches of 3-4 for 3 minutes or until richly golden. Remove & drain on kitchen paper before serving.
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Cheddar & Mozzarella Cheese Sausages (cont.)