Glamorgan Sausages
- 4oz caerphilly, lancashire or cheddar cheese, grated
- 4oz fresh white breadcrumbs
- 1/2 leek
- 1 teaspoon dry mustard powder
- 1 tablespoon chopped parsley
- 1 tablespoon sage
- A pinch of thyme
- Salt and pepper
- 2 small eggs
- 1 Large eggs
- Dried breadcrumbs for coating
- Oil for frying
- In a bowl beat the two small eggs and add the mustard, parsley, thyme and seasoning. In a separate bowl mix together the cheese, breadcrumbs and the onion. Now combine the egg mixture with the breadcrumb mixture. With floured hands from the mixture into approximately 10 sausage-shaped rolls. Beat the large egg in a bowl, dip in the sausages, coat them with the dry breadcrumbs and fry in oil until golden brown. Drain well. Serve with a crunchy green salad.
lancashire, fresh white breadcrumbs, leek, mustard powder, parsley, sage, thyme, salt, eggs, eggs, breadcrumbs for
Taken from www.epicurious.com/recipes/member/views/glamorgan-sausages-50158757 (may not work)