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