Special Diet

  • 1 tablespoon olive oil
  • 1 leek, trimmed and finely chopped
  • 2 teaspoons chopped thyme
  • 150 g (5 oz) Cheddar cheese, grated
  • 150 g (5 oz) fresh wholemeal breadcrumbs
  • 100 g (3½ oz) ricotta cheese
  • 1 tablespoon wholegrain mustard
  • 1 egg, beaten
  • 50 g (2 oz) dried white or wholemeal breadcrumbs
  • sunflower oil, for shallow-frying
  • salt and black pepper
  • 2 tablespoons olive oil
  • 2 red onions, thinly sliced
  • 50 g (2 oz) dried cranberries
  • 1 tablespoon balsamic vinegar
  • 100 g (3½ oz) cranberry sauce

First make the relish. Heat the olive oil in a saucepan, add the onions and cook over a medium heat, stirring occasionally, for 20–25 minutes until soft and golden. Meanwhile, soak the cranberries in the vinegar. Add to the onions with the cranberry sauce and 2 tablespoons water and cook for 10 minutes until thickened and jam like. Season with salt and pepper and leave to cool.

Meanwhile, heat the olive oil in a frying pan, add the leek and thyme and cook over a medium heat, stirring frequently, for 5 minutes. Leave to cool.

Combine the leek mixture, Cheddar, fresh breadcrumbs, ricotta, mustard and salt and pepper in a bowl. Stir in the egg and mix together to form a soft dough. Shape into 12 sausages and roll each one in the dried breadcrumbs.

Heat a little sunflower oil in a frying pan, add the sausages and fry over a medium heat, turning frequently, for 10 minutes until golden and cooked through. Serve immediately with the relish.

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