Chef Franco Taruschio's Glamorgan sausages at The Chef's Room Fish and Cookery School at Blaenavon, south Wales

Chef Franco Taruschio’s Glamorgan sausages at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens

Serves 10-12 as a nibble




1.25 lb. Caerphilly cheese, grated

1 lb. day-old white breadcrumbs

8 T finely chopped spring onions

5 eggs separated

4 heaped T finely chopped parsley

2 tsp. fresh thyme leaves

4 level tsp. English mustard powder

Salt and freshly ground black pepper

Plain four

Fine dry breadcrumbs

Oil for deep frying




Mix together and cheese, day old breadcrumbs, spring onions, egg yolks, parsley, thyme, mustard, salt and pepper. Shape into sausages the size of a little finger. Dip the sausages first in flour to coat lightly and then in the lightly breaten egg whites, then roll in dry breadcrumbs. Refrigerate for 30 minutes.


Deep fry the sausages in light oil until golden brown all over. Drain on kitchen paper and serve at once.

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