Lancashire Cheese Sausages

Vegetarian cheese and breadcrumb sausages chilled then fried until golden, served with buttery sautéed potatoes and tangy tomato chutney.

Vegetarian Comfort Food Main Course Cheese British

Estimated Nutrition

Calories

873.1

kcal / serving

5238.4 kcal total

Carbs

28.2g

per serving

169.2 g total

Fat

68.8g

per serving

412.5 g total

Protein

37.1g

per serving

222.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Tomato Chutney

for serving

Dairy

600

Lancashire Cheese

grated

piece

Egg

free-range

piece

Egg Yolk

free-range

Milk

to bind

200

Butter

for sautéing

GrainsCereals

200

Breadcrumb

fresh

NutsSeeds

Thyme

fresh leaves, chopped

Parsley

fresh, chopped

piece

Garlic

cloves, crushed

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

piece

Vegetable Oil

for deep frying

Vegetables

piece

Spring Onion

chopped

400

Potato

Maris Piper, peeled, cubed and boiled for 10 minutes

Method

Melt butter in a separate pan and sauté pre-boiled potatoes for 5 minutes.

Chill the mixture in the fridge for 2 to 3 hours.

Drain the sausages on kitchen paper.

Mix cheese, breadcrumbs, onions, herbs, eggs, yolks, milk, and garlic in a large bowl.

Fry sausages for 4 to 5 minutes until golden brown.

Heat oil in a deep frying pan until hot.

Remove the mixture and mould into sausage shapes.

Serve sausages with potatoes and a dollop of chutney or ketchup.