These tasty cheese and onion sausages from Wales will appeal to vegetarians and non-vegetarians alike. They’re quick and easy to make but the onions must be chopped very finely otherwise they have a tendency to fall apart during cooking. I find a few pulses in a food processor does the job nicely; even better if you roll them in panko, they hold in the filling perfectly and give a wonderful crunchy coating.
1 large onion, finely chopped
75 g cheddar cheese, grated
50 g fresh white breadcrumbs
1 tablespoon fresh parsley, finely chopped
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dry mustard
1 egg, separated
2 tablespoons plain flour
75 g Panko or dry white breadcrumbs
50 g butter
2 tablespoons vegetable oil
In a large bowl combine the onion, cheese, fresh breadcrumbs, parsley, thyme, salt, pepper, mustard, and just enough egg yolk to bind everything together.
Shape into 8 sausages, pressing the mixture together well.
Lightly whisk the egg white. Dip each sausage in the flour, then egg white and then roll in the dry breadcrumbs, coating thoroughly.
Melt the butter with the oil in a large frying pan, over a moderate heat.
Fry the sausages, turning occasionally until browned on all sides. Drain on paper towels and serve immediately.