| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Welsh |
Main, Meal |
4 |
Servings |
INGREDIENTS
|
|
1 pinch mustard |
|
|
Salt and pepper |
| 5 |
oz |
Fresh breadcrumbs 1 oz |
|
|
crisp breadcrumbs |
| 3 |
oz |
Grated Cheddar cheese 1 oz |
|
|
flour |
| 1 |
|
Pinch mixed herbs 2 oz, Pinch mixed herbs 2 oz |
|
|
fat |
INSTRUCTIONS
SELSIG MORGANNWG Peel and finely chop the onion. Separate the egg yolk
from the white. Mix the onion, cheese, breadcrumbs and seasoning and
bind together with the egg yolk. Make into sausage shapes, roll in
flour. Beat the egg white until frothy. Dip the sausages in the egg
white and roll in the crisp breadcrumbs. Fry in hot fat. Makes about
six sausages. Serve with French fried potatoes or creamed potatoes and
peas. Posted to MM-Recipes Digest V4 #253 by "ray.watson"
<ray.watson@ukonline.co.uk> on Mon, 16 Sep 1996.
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