Bread, Cheddar cheese, egg, leeks, marjoram, and mustard make up these vegetarian sausages. They are coated in bread crumbs, then fried. The cooked sausages may be frozen and reheated in the oven.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 cups fresh whole-wheat bread crumbs
- 6 ounces aged Cheddar cheese, grated
- 2 Tablespoons finely chopped leek or scallion
- 2 Tablespoons chopped fresh parsley
- 1 Tablespoon chopped fresh marjoram
- 1 Tablespoon coarse-grained mustard
- 2 eggs, 1 separated
- Freshly ground black pepper
- 1/2 cup dried bread crumbs
- Oil, for deep-frying
Preparation:
Mix the fresh bread crumbs with the Cheddar cheese, leek or onion, parsley, marjoram, mustard, whole egg, one egg yolk, and ground black pepper to taste. The mixture may appear dry at first, but knead it lightly with your fingers and it will come together. Make 8 small sausage shapes.
Whisk the egg white until lightly frothy and put the dried bread crumbs in a bowl. Dip the sausages first into the egg white, then coat them evenly in bread crumbs, shaking off any excess.
Heat a deep-frying pan one-third full and carefully fry four sausages at a time for 2 minutes each. Drain on paper towels and reheat the oil to repeat. Keep the sausages warm in the oven uncovered.
Alternatively, open-freeze, and seal; then to reheat, thaw for 1 hour and cook in a medium-hot oven for 10 15 minutes.
Yield: 4 servings
Recipe Source: The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny & Christine Ingram (Hermes House) - Out of print
Reprinted with permission.
Whisk the egg white until lightly frothy and put the dried bread crumbs in a bowl. Dip the sausages first into the egg white, then coat them evenly in bread crumbs, shaking off any excess.
Heat a deep-frying pan one-third full and carefully fry four sausages at a time for 2 minutes each. Drain on paper towels and reheat the oil to repeat. Keep the sausages warm in the oven uncovered.
Alternatively, open-freeze, and seal; then to reheat, thaw for 1 hour and cook in a medium-hot oven for 10 15 minutes.
Yield: 4 servings
Recipe Source: The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny & Christine Ingram (Hermes House) - Out of print
Reprinted with permission.
