Ingredients
For the sausages
600g/1lb 5oz Lancashire cheese, grated
200g/7oz fresh breadcrumbs
6 spring onions, chopped
30g/1oz fresh thyme leaves, chopped
30g/1oz fresh parsley, chopped
3 free-range eggs
3 free-range egg yolks
50ml/2fl oz milk, to bind
2 garlic cloves, crushed
salt and freshly ground black pepper
For the potatoes
400g/14oz Maris Piper (or similar) potatoes, peeled, cubed and boiled for ten minutes
200g/7oz butter
To serve
tomato chutney or tomato ketchup
Method
1. For the sausages, place the cheese, breadcrumbs, onions, thyme, parsley, eggs, egg yolks, milk and garlic into a large bowl. Season well with salt and freshly ground black pepper, then mix your hands to combine the ingredients well.
2. Place the sausage mixture into the fridge to chill for 2-3 hours, then remove and mould it into sausage shapes. (You should get about 12 normal-sized sausages from this quantity of mixture, depending how big you like your sausage.)
3. Heat the oil in a deep frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Carefully add the sausages to the oil and fry them, turning if necessary, for 4-5 minutes, or until golden-brown, then remove with a slotted spoon and drain onto kitchen paper. (NB: you can also shallow fry or grill the sausages.)
4. For the potatoes, melt the butter in a separate frying pan. Add the potatoes and sauté for 4-5 minutes, or until crisp and golden.
5. To serve, place a few sausages onto each plate with a large spoonful of sautéed potatoes alongside. Add a dollop of tomato chutney or ketchup.
