June 29, 2017
Breakfast, Dairy, Cheese,
Cheddar, Eggs, Vegetables, Leek , British, Cooking For A Crowd, Quick Meals, Stove Top, Vegetarian more
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"A Welsh "vegetarian"sausage, served for breakfast. These are made with Caerphilly cheese, traditionally, but a sharp white cheddar is a good substitute."
Salute the leeks over medium-high heat with the butter until they start to soften.
Mix in a large bowl, the breadcrumbs, cheese salt and pepper, mustard, parsley and sautéed leeks.
Beat together the eggs, and add to the mixture.
Mix the ingredients to form a firm dough, you may need a little milk if the mixture is a little dry.
Divide the mixture into 16, and form each portion into a sausage shape.
For the coating, beat the egg and add the milk. Place the breadcrumbs on a plate and season lightly. Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs. Repeat until all the sausages are coated, chill for 30 minutes.
Heat a heavy frying pan, add a little oil, add the sausages a few at a time and cook over a medium-low heat until golden all over. The sausages should fry gently, if the heat is too high they will brown too quickly and not be cooked through.
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We really enjoyed this recipe. They're easy to make, and it was a nice accompaniment to your Anglesey Eggs (Welsh) recipe. I really liked the leeks in this recipe, they added a lot of flavor to the sausages. Thanks, Mikekey. We liked them a lot.