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Glamorgan Sausages
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Glamorgan Sausages
The original recipe for these crisp-coated croquettes with a soft cheesy heart called for Glamorgan, a firm-crumbed sheep's cheese. Sadly, this is no longer made; replace with Caerphilly or a mature Cheshire.
- Preparation time: 25 minutes
- Cooking time: 15 minutes
-
Total time:
40 minutes
Serves: 4 - 6
Ingredients
- 175g grated Caerphilly or Cheshire
- 225g fresh breadcrumbs
- 1 small onion, grated
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
- 1 tsp English mustard
- 1 large egg, lightly beaten
- Sea salt
- Freshly ground black pepper
- A little milk
- To coat
- 2 eggs, beaten
- 100g fine, dry breadcrumbs
- Vegetable oil for frying
Method
- Put all the sausage ingredients in a large bowl and mix together lightly with your fingertips, adding a little milk if it seems dry. Don't overwork or the sausages will be stodgy.
- Put the beaten egg for coating on one plate, and the dry breadcrumbs on another. Form the sausage mixture into about 20 little sausage-shaped rolls. Dip each first in the egg and then into the breadcrumbs, pressing firmly to coat.
- Heat enough oil to shallow-fry in a large frying pan over a medium-high heat. Fry the sausages, a few at a time, for 5-7 minutes, turning occasionally until crisp and golden, then drain on kitchen paper. Serve hot. These are good for brunch with crispy bacon and fried apples or an apple chutney. For a seductive supper, serve piping hot with chilled oysters on the half-shell.
Comments
This recipe was first published in October 2002.
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