Over the past few years I have found that more and more people are asking me about vegetarian sausages.  This classic comes from non-other-than Marc-Frederic himself!

A skinless vegetarian sausage of which I know of no comparison, this is truly a great recipe that originates from Glamorgan in Wales.

Photo credit: Daily Spud

Ingredients

200g x Caerphilly Cheese

200g x Golden Breadcrumbs or 150g Rusk & 50g Golden Breadcrumbs for coating

1 x Leek

2 x Eggs

1 x Teaspoon of English Mustard powder

Parsley chopped

Sage chopped

Salt & Pepper to taste

Method

Mix all the ingredients together, allowing 50g of the breadcrumbs to be used to roll the sausages in at the end.

After mixing and shaping into sausage shapes, roll the mix through flour and a little egg then roll in the remaining breadcrumbs.

Now gently fry in butter until cooked.

Comments

comments

Related article:   Sautéed Sausages with Sweet Potato, goat’s Cheese & Parsley