These traditional Welsh vegetarian sausages are delicious served with a tomato salad
Makes: 16 small sausages
Preparation time: 20 minutes
Cooking time: 15 minutes
225g fresh breadcrumbs
125g grated cheese
salt and white pepper
½ tsp dry mustard
175g leek, shredded finely and sautéed in a little butter for 2 minutes
1 heaped tablespoon of fresh, chopped parsley
3 medium free-range eggs
a little milk
1 medium free-range egg
4 tbsp milk
100g fresh breadcrumbs
Vegetable oil, for frying
Place the breadcrumbs, cheese, seasoning, mustard, leek and parsley into a bowl and mix well.
Beat together the eggs and add to the ingredients then mix to form a firm dough – you may need a little milk if the mixture is dry. Divide the mixture into 16 and form each portion into a sausage shape.
Coating the sausages is optional, however this does give them a wonderful crispy texture. Beat the egg and add the milk. Place the breadcrumbs on a plate and season lightly. Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs. Repeat until all the sausages are coated. Chill in the fridge for an hour.
Heat a heavy-base frying pan, add a little oil then add the sausages a few at a time and cook over a medium-low heat until golden all over. The sausages should fry gently; if the heat is too high they will brown too quickly and not be cooked through.
Recipes and images courtesy of Visit Wales, visitwales.com