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How to make Glamorgan sausages

Yield = 4
Prep 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.