GLAMORGAN SAUSAGES
Makes 8 sausages
Ingredients
3/4 cup fresh plain bread crumbs
4oz Caerphilly or Cheddar cheese, grated
1 small leek, white and pale green parts, washed and diced
1 TB minced fresh flat-leaf parsley
Pinch of dried mustard powder
Freshly ground black pepper
1 large egg; plus 1 egg, separated
About 1/4 cup milk
AP flour for coating
2 TB canola oil
2 TB butter
Directions
In a large mixing bowl, combine the bread crumbs, cheese, leek, parsley, mustard, and a few grinds of pepper. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough of the milk to bind the mixture together. Divide the mixture into 8 parts and shape into sausages.
Beat the remaining egg white until frothy. Dip the sausages in the egg white, then roll in the flour to coat.
In a large skillet over medium heat, heat 1 TB each butter and oil. Add the sausages, a few at a time, and cook, turning frequently, for 5 to 8 minutes, or until golden brown. Repeat with the remaining oil, butter, sausages. Serve hot or cold.
Recipe courtesy of Tea & Crumpets cookbook, by Margaret M. Johnson
NOTE: I had a hard time keeping these together, so the second half, I shaped into patties
Makes 8 sausages
Ingredients
3/4 cup fresh plain bread crumbs
4oz Caerphilly or Cheddar cheese, grated
1 small leek, white and pale green parts, washed and diced
1 TB minced fresh flat-leaf parsley
Pinch of dried mustard powder
Freshly ground black pepper
1 large egg; plus 1 egg, separated
About 1/4 cup milk
AP flour for coating
2 TB canola oil
2 TB butter
Directions
In a large mixing bowl, combine the bread crumbs, cheese, leek, parsley, mustard, and a few grinds of pepper. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough of the milk to bind the mixture together. Divide the mixture into 8 parts and shape into sausages.
Beat the remaining egg white until frothy. Dip the sausages in the egg white, then roll in the flour to coat.
In a large skillet over medium heat, heat 1 TB each butter and oil. Add the sausages, a few at a time, and cook, turning frequently, for 5 to 8 minutes, or until golden brown. Repeat with the remaining oil, butter, sausages. Serve hot or cold.
Recipe courtesy of Tea & Crumpets cookbook, by Margaret M. Johnson
NOTE: I had a hard time keeping these together, so the second half, I shaped into patties
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