Glamorgan sausages

30 minutes


  • 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

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


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
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
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
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