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Saturday, October 15, 2011

Glamorgan Sausages

3 1/2 oz Potato
Salt and pepper to taste
3 1/2 oz white bread crumbs
5 oz Lancashire or Caerphilly Cheese, grated
1 small leek, finely chopped
1/4 tsp dried sage
1 tblsp chopped fresh parsley
Pinch of cayenne pepper
1 medium egg, plus 3 egg yolks
3 tblsp plain flour
Oil for frying
Cook the potato in boiling salted water for 15-20 minutes, until tender.  Drain well, mash, then leave to cool for 15 minutes.  Mix the cold mash with half the breadcrumbs, the cheese, leek, sage and parsley.  Season with salt, pepper and cayenne and the yolks.  Using your hands, shape into 12 sausages.  Cover and refrigerate for 1 hour.

Season the flour.  Beat the whole egg.  Dip the sausages into the seasoned flour, then into the beaten egg, then coat in the remaining bread crumbs.  Heat 1/4 inch of oil in a large frying pan and fry half the sausages, turning, for 10 minutes or until golden brown.  Drain on kitchen towels and keep warm while you cook the rest.

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