Glamorgan Sausages
Serves 4
Ingredients
- 175g Butlers Crumbly Lancashire cheese, grated
- 250g fresh white breadcrumbs plus 100-150g for coating
- 2 spring onions or small leeks, finely chopped
- 1tsp mustard powder
- 1tsp fresh thyme leaves
- 1tsp chopped fresh rosemary
- freshly grated nutmeg
- 2 eggs, separated
- flour, for dusting
- vegetable oil
- salt and freshly ground black pepper
Method
- Mix together the cheese, breadcrumbs, spring onion or leeks, mustard and herbs.
- Season with nutmeg, salt and pepper, then add the egg yolks and knead well to form a soft paste which holds its shape.
- Chill to firm the mixture up slightly then shape it into 12 sausages.
- Whisk the egg whites just until frothy. Dust the sausages in flour then dip them in the egg whites and finally roll them in breadcrumbs until thoroughly coated.
- Deep or shallow-fry the sausages for 3-4 minutes, or until golden, turning them occasionally.
- Drain on absorbent paper and serve.
- Garnish with salad.
