12-18-2004, 04:13 AM
[#cc0000]Ingredients[/#cc0000]
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
[#cc0000]Instructions[/#cc0000]
Mix the fresh bread crumbs with the 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
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
[#cc0000]Instructions[/#cc0000]
Mix the fresh bread crumbs with the 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