makes
8
prep
20 minutes
cook
10 minutes
difficulty
Easy
makes
8
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 250 g panko breadcrumbs
- 150 g Caerphilly cheese or Welsh cheddar, grated
- 6 spring onions, thinly sliced
- 1 tbsp chopped parsley
- 2 sprigs of thyme, leave removed
- generous pinch of salt and black pepper
- 2 eggs, lightly beaten
- 2 tsp Dijon mustard
- 60 ml (¼ cup) milk
- 50 g butter
Salad
- ½ tsp Dijon mustard
- 2 tsp extra-virgin olive oil
- large handful of fresh watercress sprigs
- 1 red Asian shallot, thinly sliced
- 4 cherry tomatoes, halved
- pinch of salt and pepper
Chilling time 30 minutes
Instructions
Place 200 g panko breadcrumbs in a bowl with the grated cheese, spring onions, parsley, thyme and plenty of salt and ground pepper. Using your hands, combine all the ingredients well.
In another bowl, lightly beat the eggs with the mustard. Reserve 2 tablespoons of the egg mixture, then add the remainder to the breadcrumb mixture along with the milk. Use your hands again to combine well. Divide the mixture into eight, then shape each portion into a sausage about 2.5 cm thick.
Place the reserved egg mixture in a shallow bowl and the remaining breadcrumbs on a plate. Working one at a time, dip the sausages into the egg mixture, then coat with the breadcrumbs. Place on a tray and refrigerate for at least 30 minutes to firm up.
To cook the sausages, melt the butter in a large frying pan over medium heat. Cook the sausages, turning regularly or until lightly browned on all sides. Reduce the heat to low and cook for another 3-4 minutes or until golden and crisp. Drain on paper towel.
To make the salad, place the mustard and olive oil into a bowl and whisk with a fork to combine. Add the remaining salad ingredients and toss gently to combine. Serve immediately with the hot sausages.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
