Glamorgan sausages
by
Chef, writer and MasterChef presenter John Torode shares his perfect glamorgan sausage recipe, one he looked for high and low before finding this moreish vegetarian sausage.
Ingredients
- 175g of Caerphilly cheese, (or Cheshire cheese) grated
- 225g of breadcrumbs, fresh
- 1 banana shallot , grated
- 1 tbsp of chopped flat-leaf parsley
- 1 tbsp of chopped chives
- 1 egg , beaten
- 20ml of milk
- 1 tsp English mustard
- plain flour, for dusting
- 300ml of vegetable oil, for frying
- salt
- black pepper
- apple chutney , or sauce, to serve
For the coating
Method
1
In a large bowl, mix the cheese, breadcrumbs, shallot and herbs and season with salt and pepper. 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
2
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
3
Beat the egg and milk together in a shallow dish. Spread out the flour in another dish and season with the paprika
4
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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Glamorgan sausages
