Many vegetarians search high and low for something to replace the much-coveted sausage, unaware that this Welsh recipe offers a simple yet dangerously moreish alternative.
For eight delicious sausages
200g grated Caerphilly cheese
230g ofresh breadcrumbs
1 grated shallot
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped chives
1 egg, beaten
20ml whole milk
1 teaspoon English mustard
Plain flour for dusting
300ml of vegetable oil
Salt and black pepper to season
Apple chutney, or sauce, to serve
For the coating
1 egg, beaten
50g plain flour
1 teaspoon paprika
In a large bowl, mix the cheese, breadcrumbs, shallot and herbs. Season with a good pinch of salt and pepper.
In a jug, beat together the egg, milk and mustard. Pour the egg mixture over the cheesy breadcrumbs and mash together until you get a smooth dough.
On a lightly floured worktop, roll out the mix into long sausages roughly 2cm thick and then cut the sausages into 8 equal sausages.
To prepare the coating you need to set up a production line. Beat the egg and milk together in a shallow dish. Then spread out the flour in another dish and season with the paprika.
Roll the sausages in the egg mixture and then in the seasoned flour. Leave on a tray in the fridge for 10 minutes to set.
Heat the oil in a heavy-based frying pan and gently fry the sausages over a medium heat for about 4–5 minutes, turning, until brown all over. Drain well on kitchen paper.
Serve with The Welsh Cheese Company’s No Nonsense Tomato & Apple Chutney and a pile of freshly cooked chips.