Categories: April

Ingredients

• 275g day-old white bread, crusts removed and cut into chunks
• 1 onion, cut into chunks
• 1 tbsp chopped fresh flatleaf parsley
• 1 tsp thyme leaves
• 225g Caerphilly or Lancashire cheese, grated
• 1 tsp Dijon mustard
• 2 eggs
• 8 tbsp plain flour, to coat
• 3-4 tbsp olive oil

Directions

1. Whizz the bread in a food processor to make fine breadcrumbs. Place in a bowl.

2. Whizz the onion, parsley and thyme in the processor until finely chopped, then add the cheese and mustard and process until finely chopped. Spoon the cheese mixture on to the breadcrumbs. Season well, then add 1 whole egg and 1 egg yolk (reserving the egg white) and stir well. Use your hands to form the mixture into eight to ten 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 a medium heat and cook the sausages until brown all over – about 10-15 minutes. Serve the sausages with the gravy and mashed potatoes.

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