Recipe of the Week – 8th February 2016 – Glamorgan Sausages

Like veggie burgers, there are so many different recipes for sausages to try out there. I have previously experimented with nut-based ones, but have always fancied trying Glamorgan Sausages, which are predominantly cheese and onion. I was very happy with the result, taste-wise, although my sausage-rolling skills definitely need working on!

Makes 12


350g Cheshire cheese, roughly grated

1 medium onion, peeled and grated

400g breadcrumbs, from toast, then grated

350ml vegetable oil, for frying

2 tbs Herbes de Provence

2 tbs chopped flat-leaf parsley

2 tsp English Mustard

2 eggs, beaten

50ml milk

salt and pepper to taste

For the coating;

2 eggs, beaten

100ml milk

100g plain flour

3 tsp sweet smoked paprika


1. Mix the cheese, breadcrumbs, herbs and grated onion together in a large bowl and season. Add the beaten egg, mustard and milk. Mix together well before adding the breadcrumbs, then combine to form a firm dough.

2. Roll the mixture into thick sausages on a floured surface then cut into required lengths.

3. In a separate bowl, mix the egg and milk for the coating together, and also separately, the flour and the paprika.

4. Dip the sausages in the milk and egg mixture, covering thoroughly, then coat with the flour and paprika mixture. Set aside.

5. Heat the vegetable oil in a large frying pan over a medium heat then fry the sausages, turning regularly, until golden brown all over. Drain well and serve.


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