Herb Cheese Sausages

Name: Herb Cheese Sausages
Yield: Serves 4
Ingredients: 2 spring onions or small leeks, finely chopped; 175 g (6 oz, 1½ cups) Lancashire or Cornish Yarg, grated; 250 g (9 oz, 4½ cups) fresh white breadcrumbs, plus 100-150 g (4-5 oz, 2-2½ cups) for coating; Salt & freshly ground black pepper; 1 teaspoon chopped fresh rosemary; 1 teaspoon mustard powder; Freshly grated nutmeg; 2 eggs, separated; Flour, for dusting; Vegetable oil, for deep- or shallow-frying; 1 teaspoon fresh thyme leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

These meatless sausages from Wales are also known as Glamorgan sausages and are usually made with Caerphilly or Cheddar cheese and leeks. My favourite version uses Kirkham’s Lancashire or sometimes Cornish Yarg. Serve the sausages with a tomato sauce or chutney.

Ingredients

175 g (6 oz, 1½ cups) Lancashire or Cornish Yarg, grated

Main course
Vegetarian

Method

Mix together the cheese, breadcrumbs, spring onions or leeks, mustard and herbs. Season with nutmeg, salt and pepper, then add the egg yolks and knead well to form a soft paste which holds its shape. Chill to firm the mixture up slightly, then shape it into 12 sausages.

Whisk the egg whites just until frothy. Dust the sausages in flour, then dip them in the egg whites and finally roll t