Glamorgan Sausages (welsh Veggie Sausages)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 275 g day old bread, crusts removed and cut into chunks
• 1 onion, peeled and cut into chunks
• 1 tablespoon chopped fresh flat leaf parsley
• 1 teaspoon thyme leaves
• 225 g caerphilly cheese or 225 g lancashire cheese, grated (caerphilly is a mild but tangy cow's milk cheese)
• 1 teaspoon dijon mustard
• 2 eggs (divided)
• 8 tablespoons flour, to coat
• 3 -4 tablespoons olive oil
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 tablespoons sun-dried tomato puree
• 500 ml vegetable stock

Recipe

• 1 whizz the bread in a food processor to make fine breadcrumbs.
• 2 place in a bowl.
• 3 whizz the onion, parsley and thyme in the processor until finely chopped, then add the cheese andmustard and process until finely chopped.
• 4 spoon the cheese mixture on to the bread crumbs.
• 5 season well with salt and pepper, then add the 1 whole egg and 1 egg yolk (reserving the egg ) and stir well.
• 6 use your hands to form the mixture into 8 to 10 sausages.
• 7 place the egg in a bowl and whisk with a fork.
• 8 roll the sausages in the egg , then in flour.
• 9 heat the oil in a pan over medium heat and cook the sausages until brown all over, about 10 to 15 minutes.
• 10 to make the sundried tomato gravy; heat the oil in a saucepan over a low heat, then cook the onion until softened.
• 11 add the tomato puree and vegetable stock, bring to the boil, then reduce the heat to low and simmer for 15 minutes.
• 12 season with salt and pepper.
• 13 serve with the sausages and mashed potatoes.