Ingredients:
275 g day old white bread, crusts removed and cut into chunks
1 onions, 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 onions, sliced
2 tablespoons sun-dried tomato puree
500 ml vegetable stock
Directions:
Whizz the bread in a food processor to make fine breadcrumbs.
Place in a bowl.
Whizz the onion, parsley and thyme in the processor until finely chopped, then add the cheese andmustard and process until finely chopped.
Spoon the cheese mixture on to the bread crumbs.
Season well with salt and pepper, then add the 1 whole egg and 1 egg yolk (reserving the egg white) and stir well.
Use your hands to form the mixture into 8 to 10 sausages.
Place the egg white in a bowl and whisk with a fork.
Roll the sausages in the egg white, then in flour.
Heat the oil in a pan over medium heat and cook the sausages until brown all over, about 10 to 15 minutes.
To make the sundried tomato gravy; heat the oil in a saucepan over a low heat, then cook the onion until softened.
Add the tomato puree and vegetable stock, bring to the boil, then reduce the heat to low and simmer for 15 minutes.
Season with salt and pepper.
Serve with the sausages and mashed potatoes.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.