Glamorgan Sausages - Welsh Vegetarian

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Glamorgan Sausages - Welsh Vegetarian

2 cups fresh whole-wheat bread crumbs

6 ounces aged Cheddar cheese, grated

2 tablespoons finely chopped leek or scallion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh marjoram

1 tablespoon coarse-grained mustard

2 eggs, 1 separated

freshly ground black pepper

1/2 cup dried bread crumbs

oil, for deep-frying

 

 

 

 

Mix the fresh bread crumbs with the cheese, leek or onion, parsley,

marjoram, mustard, whole egg, one egg yolk and ground black pepper to

taste. The mixture may appear dry at first, but knead it lightly with

your fingers and it will come together. Make 8 small sausage shapes.

 

Whisk the egg white until lightly frothy and put the dried bread

crumbs in a bowl. Dip the sausages first into the egg white, then coat

them evenly in bread crumbs, shaking off any excess.

 

Heat a deep-frying pan one-third full and carefully fry four sausages

at a time for 2 minutes each. Drain on paper towels and reheat the oil

to repeat. Keep the sausages warm in the oven uncovered.

Alternatively, open-freeze, and seal; then to reheat, thaw for 1 hour

and cook in a medium-hot oven for 10 15 minutes.

 

Yield: 4 servings

 

The Complete Encyclopedia of Vegetables and Vegetarian Cooking

By Roz Denny & Christine Ingram, Hermes House.

Source: Homecooking @ About dot com

Formatted by Chupa Babi in MC: 11.12.06

 

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