Glamorgan Meat-Free Sausages Recipe

Delicious Welsh Meat-Free Sausages made using our Smoked Welsh Cheddar with Paprika

Makes 16 sausages 

Ingredients

125g Smoked Welsh Cheddar with Paprika
225g fresh breadcrumbs
175g leek shredded and sautéed
3 medium size free-range eggs
a drop of milk
1⁄2 teaspoon mustard powder
1 heaped tablespoon of chopped parsley
Cotswold Gold Rapeseed Oil, for frying
Halen Môn Sea Salt and white pepper

Coating –
100g fresh breadcrumbs
1 medium sized egg
4 tbsp milk

Mix the breadcrumbs, Smoked Welsh Cheddar with Paprika, Halen Môn Sea Salt and white pepper, mustard, leek and parsley.

Beat the eggs and add to the ingredients. Mix the ingredients to form a firm dough and add a drop of milk if too dry. Divide the mixture into 16, and form each portion into a small sausage shape.

For the coating, beat the egg and add the milk. Place the breadcrumbs on a plate and season. Take each sausage and roll it in the mixture, drain a little, then roll in the breadcrumbs. Repeat until all the sausages are coated and chill for an hour.

Heat a heavy base frying pan, add a little Cotswold Gold Rapeseed Oil, add the sausages a few at a time and fry gently over a medium-low heat until golden all over and cooked through.

Enjoy!

Also great served with our Sweet Chilli Jam!