John Myers
Ingredients for 2 servings:
- 225 g breadcrumbs
- 125 g Cheddar cheese or Parmesan, grated
- 3 eggs
- 125 g leek
- ¼ tsp mustard flour
- 1 tbsp, heaped parsley
- salt and pepper
- Milk
- 100 g breadcrumbs, preferably freshly grated
- 1 egg(s)
- 4 tbsp milk
- Vegetable oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
Small, vegetarian, English sausages
Sauté the leek in a little butter for 2 minutes. Place the breadcrumbs, cheese, spices, mustard, leek, and parsley in a bowl and mix well. Whisk the eggs, add them, and mix well until a firm batter forms. If the mixture is too dry, add a little milk. Divide the mixture into 16 portions and shape each one into a sausage shape. To coat, whisk the egg well with the milk. Carefully coat the sausages first in the breadcrumbs and then in the breadcrumbs. Refrigerate for two hours to help them stick together, or freeze for later. Gently heat the vegetable oil in a cast-iron skillet. Add the sausages and fry slowly on all sides at a moderate temperature. Serve with a fresh salad.
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