Cheese and Onion Sausages

These frugal vegetarian sausages originated in Wales during the second world war when meat was scarce. The key to making them tasty is a flavoursome, sharp cheese, so feel free to go crazy and experiment with some cheese combos.

3½ cups Panko breadcrumbs
2 spring onions, finely chopped
¼ cup parsley, finely chopped
2 tbsp fresh thyme, finely chopped
1½ cups grated cheese
3 eggs
½ cup milk
1 tsp Dijon mustard
Salt & pepper
¼ cup sesame seeds (I used 2 thirds white and 1 third black sesame seeds)

Place the breadcrumbs, onions, herbs and cheese in a bowl.  In a separate bowl whisk the egg, milk and mustard together before adding to the breadcrumb mixture.
Season with a generous pinch of salt and cracked pepper then stir until well combined.

Shape the mixture into 8-10 sausages then roll in the sesame seeds.

Chill for 30 minutes before gently frying in a little butter or oil until golden brown.

Serve with a salad and tomato chutney.

 

About the Author

Vicki Ravlich-Horan

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