Vegetarian Glamorgan Sausages



For the sausages:

  • 175g Caerphilly cheese or Cheshire cheese, grated
  • 225g fresh breadcrumbs
  • 1 banana shallot, grated
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped chives
  • 1 egg, beaten
  • 20ml milk
  • 1 teaspoon hot English mustard
  • plain flour, for dusting
  • 300ml vegetable oil, for frying
  • salt and freshly ground black pepper
  • 1 x jar of apple sauce or apple chutney, to serve

For the coating:

  • 1 egg, beaten
  • 50ml milk
  • 50g plain flour
  • 1 teaspoon paprika


 In a large bowl, mix the cheese, breadcrumbs, shallot and herbs and season with salt and pepper.
2 In a jug, beat together the egg, milk and mustard. Pour the egg mixture over the cheesy breadcrumbs and mash together until you get a dough.
3 On a lightly floured worktop, roll out the mix into long sausages roughly 2cm thick and then cut the sausages into 8cm lengths – you should get about eight.
4 Beat the egg and milk together in a shallow dish. Spread out the flour in another dish and season with the paprika. Roll the sausages in the egg mixture and then in the seasoned flour. Leave on a tray in the fridge for 10 minutes to set.
5 Heat the oil in a heavy-based frying pan and gently fry the sausages over a medium heat for about 4–5 minutes, turning, until brown all over. Drain well on kitchen paper. Serve with apple sauce or apple chutney.


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