Welsh Glamorgan Vegetarian Sausages
- Reviews 10
Ready In: 20 mins
Serves: 4
Yields: 12 sausages
Ingredients
- 150 g grated caerphilly cheese or 150 g lancashire cheese
- 125 g fresh white breadcrumbs
- 2 tablespoons finely chopped leeks or 2 tablespoons spring onions
- 3 egg yolks
- 1 tablespoon parsley, chopped
- 1⁄2 teaspoon thyme (optional)
- 1 teaspoon prepared English mustard (you could sub powdered mustard)
- salt, to taste
- pepper, to taste
For Frying
- 1 egg white
- 1 cup breadcrumbs
- oil or lard
Directions
- This is easiest to make in a food processor, although you can mix by hand if you prefer.
- Mix the cheese, breadcrumbs and leek or spring onion in the processor.
- Whisk the yolks, herbs, mustard and seasoning together.
- Add to the breadcrumb and cheese mixture and whizz again in the food processor.
- The mixture should be quite moist and come together easily in your hand but if not add another yolk or a touch of water.
- Divide into 10-12 pieces and roll each into a sausage about 5 cm long.
- You can make them ahead to this point and store in the fridge for up to a day.
- Dip in egg white, roll in the extra breadcrumbs and fry until golden brown in hot oil or lard.
- Serve with potatoes or, for a lighter meal, with perhaps some grilled tomato and a salad.
- You may also like to fry a few rashers of bacon to serve on the side.
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