Ingredients

• 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
• 400g/14oz Maris Piper (or similar) potatoes
• peeled
• cubed and boiled for ten minutes
• 200g/7oz butter
• tomato chutney or tomato ketchup

Directions

• 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.
• 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.)
• 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.)
• 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.)
• 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.
• 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.