Glamorgan sausages
Regardless of whether you're planning an elaborate menu or only going ahead for tomorrow Glamorgan sausages. This recipe comes in several years of playing at the kitchen. I find that including a couple ingredients to some recipe adds thickness to what is usually bland. You may well be searching for milder meals to make along with your leftovers. Wonderful and light Glamorgan sausages ideal for post-vacation. The components within this recipe receive your tongue pounding, and have become waist-friendly when you want a'bite' following a busy holiday. Employing a few ingredients as options, this soup has been loaded using a fall and spicy flavor which makes it creamy. The perfect Glamorgan sausages to heat you up on cold winter months. Fantastic for applying leftover. Meals is also a important component of your daily diet plan. You need to compare the exact sum of this food that you normally eat to the serving size recorded on the label. Eating huge parts or portions may result in excess weight gain.
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How to make Glamorgan sausages
Yield = 4Prep time: 0:20
Cook time: 0:25
Total time: 0:45
Ingredients
- 225g Caerphilly or Lancashire cheese, grated
- 200g fresh white breadcrumbs
- 1 onion, very finely chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon thyme leaves
- 2 eggs
- Plain flour, to coat
- 3-4 tablespoons olive oil
Sun-dried tomato gravy
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 tablespoons sun-dried tomato paste
- 2 cups (500ml) Massel vegetable liquid stock
Method
- Step 1 Place the cheese, breadcrumbs, onion, mustard and herbs in a food processor and process until just combined. Season well, then add 1 whole egg and 1 egg yolk (reserving the eggwhite) and process briefly. Use your hands to form mixture into 8 sausage shapes. Whisk eggwhite until just frothy. Roll sausages in eggwhite, then in flour. Heat oil in a frypan over medium heat and cook sausages until brown all over.
- Step 2 To make the sun-dried tomato gravy, heat the oil in a saucepan over low heat, then cook the onion until softened. Add the sun-dried tomato paste and vegetable stock, bring to the boil, then reduce heat to low and simmer for 15 minutes. Season with salt and pepper.
- Step 3 Serve the sausages with the gravy or an onion marmalade (available from gourmet food stores), and mashed potatoes, if desired.
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