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Loading...| 3 ounces gluten free bread , crumbs | |
| 6 ounces gluten free bread , crumbs | |
| 1 leek , finely chopped | |
| 1 shallot , finely chopped | |
| 2 cloves crushed garlic | |
| 1 tablespoon fresh parsley , chopped | |
| 1 tablespoon chives , chopped | |
| 1 tablespoon thyme , chopped | |
| 6 ounces Mature cheddar cheese or 6 ounces gruyere | |
| zest of half a lemon | |
| squeeze lemon juice | |
| 3 eggs | |
| 2 teaspoons English mustard powder | |
| 3 tablespoons milk | |
| seasoning |
| 1. | Mix the two types of breadcrumbs together in a large mixing bowl. |
| 2. | Add the chopped leek, shallot, garlic, parsley, chives, thyme, zest and seasoning to the bowl and mix well. |
| 3. | Grate the cheese and add to the mixing bowl. |
| 4. | In a separate bowl whisk together the eggs, mustard and milk. |
| 5. | Add the wet ingredients to the dry ingredients and mix. |
| 6. | Use your hands to mould the mixture into sausage shapes. |
| 7. | Place the sausages on a well-greased baking sheet and drizzle with oil. |
| 8. | Cook in the oven at 200C for 20 minutes or until golden and cooked through. |
These sausages are vegetarian and gluten-free but do not compromise on taste.
Great for vegetarians and anyone trying to reduce their meat intake.
The recipe requires quite a bit of preparation and cooking time.
Some of the ingredients may be hard to find in certain regions.
These sausages are gluten-free and vegetarian, making them a healthy and sustainable protein source.
They are also high in fibre, calcium and Vitamin C.
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