125 g (4 oz) Cheddar cheese
1 lb (450 g) sausagemeat
1 tbsp (15 ml) French mustard
salt and freshly ground pepper
flour
1 egg, beaten
25 g (1 oz) dry breadcrumbs
1 lb (450 g) sausagemeat
1 tbsp (15 ml) French mustard
salt and freshly ground pepper
flour
1 egg, beaten
25 g (1 oz) dry breadcrumbs
method
1. Divide the cheese jnto twelve even-sized pieces.
2. Pound the sausagemeat with the mustard and seasoning until well blended.
3. Roll each piece of cheese in sausagemeat, making sure the cheese is completely encased.
4. Coat the balls lightly in flour, beaten egg and breadcrumbs in that order, pressing the crumbs on well.
5. Chill for 30 minutes to set the crumbs, then deep fry at 190°C (375°F) until golden brown. Drain well on kitchen paper. Leave until cold.
2. Pound the sausagemeat with the mustard and seasoning until well blended.
3. Roll each piece of cheese in sausagemeat, making sure the cheese is completely encased.
4. Coat the balls lightly in flour, beaten egg and breadcrumbs in that order, pressing the crumbs on well.
5. Chill for 30 minutes to set the crumbs, then deep fry at 190°C (375°F) until golden brown. Drain well on kitchen paper. Leave until cold.
serving amount
makes 12
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