Cheddar cheese sausages
- Yours
- May 19, 2015
- 1 min read
Ingredients
175g (6oz) fresh white breadcrumbs
100g (4oz) Farmhouse Vintage cheddar cheese, grated
1 small leek, washed and finely chopped
15ml (1 tbsp) chopped fresh parsley
1 tsp of wholegrain mustard
Salt & pepper
2 eggs, separated (keeping the white from 1 of the eggs for coating)
About 2-3 tbsp full fat milk
Plain flour for coating
15ml (1 tbsp) sunflower oil
15g (½ oz) butter
Method
Mix together the breadcrumbs, Pilgrims Choice Farmhouse Vintage cheese, leek, parsley and mustard. Season with salt and pepper. Add 1 whole egg and 1 egg yolk and mix thoroughly, adding enough milk to bind the mixture together, but so it’s not too sticky.
Divide the mixture into 8 and shape into sausages.
Beat the remaining egg white on a plate with a fork until frothy, dip the sausages in the egg white, then roll in the flour to coat.
Heat the oil and butter in a frying pan and shallow fry the sausages for 5-10 minutes until golden brown.
Serve with potato wedges and spring cabbage and a good dollop of garlic mayonnaise.
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