- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 50 minutes
- Effort: easy
For the tomato chutney
- 3 tbsp olive oil
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 5 cm cinnamon sticks
- 1 tsp dried red chilli flakes
- 1/2 tsp turmeric
- 450 g tomatoes, finely chopped
- 75 g white sugar
- 75 g raisins
For the sausages
- 140 g caerphilly cheese, grated
- 175 g fresh white breadcrumbs
- 55 g young leeks, (or substitute spring onions), finely chopped
- 1 tbsp snipped chives
- 1/2 tsp dried thyme
- pinches English mustard powder
- sea salt and freshly ground black pepper
- 2 egg yolks
- 1 egg, beaten
- 3 tbsp sunflower oil
1. To make the tomato chutney, heat the oil in a saucepan and add the mustard seeds. Cook until the seeds start to pop, then add the cumin and cinnamon and cook for 2 minutes. Add the chilli and turmeric. Stir in the tomatoes and cook for 10 minutes.
2. Add the sugar and raisins, and cook until thickened. Season to taste and cool to room temperature.
3. To make the sausages, preheat the oven to 200C/gas 6. Mix the grated cheese with 115g of the breadcrumbs. Add the chopped leeks (or spring onion), herbs and mustard and season with salt and freshly ground black pepper.
4. Stir in the egg yolks and mix well. Divide the mixture into twelve even pieces and roll each piece into a sausage shape.
5. Dip the sausages into the beaten egg and then coat with the remaining breadcrumbs.
6. Heat the oil in a frying pan and fry the sausages for about 5 minutes or so, until golden brown on the outside. Transfer to the oven and cook for 3-4 minutes. Remove from the oven and serve with the chutney.
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