Ann Creber's - Welsh Sausages
Recipes
by Ann Creber
I feel we have rather neglected our vegetarian readers so I hope this interesting recipe will expiate my guilt! Although the Welsh cookbook from which I stole it suggests serving the dish with mashed potatoes and cabbage, I'd be more included to add a salad created from the brilliant ingredients available now from local farmers' markets!
INGREDIENTS
- 125g (2 cups) fresh wholemeal breadcrumbs
- 150g mature Cheddar cheese, grated
- 3 TB finely shredded leek OR 3 spring onions, finely chopped
- 2 TB finely chopped parsley
- 1 TB fresh marjoram or oregano, finely chopped
- 1 TB coarse grain mustard
- 2 free-range eggs, separated
- Freshly ground black pepper
- 1/2 cup dried breadcrumbs
- Light oil for deep frying
METHOD
- Mix the fresh breadcrumbs with cheese, leek or spring onion, herbs, 1 whole egg, 1 egg yolk and pepper. Mix together, then knead lightly with fingers until the mixture comes together.
- Form into 8 small sausages.
- Whisk the egg white with a pinch of salt until frothy, tip dried bread crumbs into a shallow bowl.
- Dip the sausages into the egg white, then coat them evenly in the bread crumbs.
- Heat the oil in a deep pan, fry sausages in two batches for 2-3 minutes each.
- Drain sausages on kitchen paper and reheat the oil between batches.
- Serve at once with a salad or keep sausages warm in the oven until ready to serve.
They may also be bagged in a plastic container when cold, frozen, then thawed and reheated in a moderately hot oven for 10--15 minutes.
Ann Creber
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