These were the poor man’s meatless substitute for the real thing, and are today an interesting dish for vegetarians.
175 g (6 oz) fresh breadcrumbs
100 g (4 oz) Caerphilly cheese, grated
1 small leek, washed and very finely chopped
15 ml (1 tbsp) chopped fresh parsley
large pinch of mustard powder
salt and pepper
2 eggs, separated
about 60 ml (4 tbsp) fresh milk to mix
plain flour for coating
15 ml (1 tbsp) vegetable oil
15 g (1/2 oz) butter
1. In a large bowl, mix together the breadcrumbs, cheese, leek, parsley and mustard. Season to taste. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together.
2. Divide the mixture into 8 and shape into sausages.
3. Beat the remaining egg white on a plate with a fork until frothy. Dip the sausages into the egg white, then roll in the flour to coat.
4. Heat the oil and the butter in a frying pan and fry the sausages for 5 – 10 minutes until golden brown. Serve hot or cold.